Matty's Favorite Noodles: Spicy Instant Ramen | Cookin' Somethin'

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HOW DO YOU MAKE INSTANT RAMEN BETTER? I’M FULL OF TIPS AND TRICKS AND NOODLES AND MUSHIES SO LISTEN UP THIS IS FOR YOUR BRAIN HEART AND SOUL SLURP UP THIS UMAMI MAMI SPICY NOODLY BOWL WITH @MushroomCouncil #itsnotmagicitsmushrooms #mushroompartner Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: 7-Minute Eggs 4 eggs 1 cup soy sauce 1 cup water 1/4 cup mirin 2 shiitake mushrooms 1 thumb ginger 1 clove garlic (smashed) 1 cup ice Spicy Mushroom Ramen Noodles 1 quart chicken stock 2 packs instant ramen 2 king trumpet mushrooms, sliced thinly, lengthwise 3 large white button mushrooms, sliced 3 large crimini mushrooms, sliced 2-3 tablespoons vegetable oil 1 habanero or scotch bonnet, depending on desired spice level 1/2 cup peanuts 3 tablespoons toasted sesame seeds 1/2 cup tahini 2 teaspoons black vinegar 1 tablespoon chili crisp 1/2 head of napa cabbage, shredded 1/2 bunch cilantro, chopped 4 green onions, sliced 1/2 cup corn COOKING METHOD: 7 Minute Eggs (make the night before): 1. Bring a pot of water to a boil. Once at a boil, add the eggs and cook for 7 minutes. Remove the eggs from the pot and shock in ice water until completely cool. 2. Combine the soy sauce, water, mirin, shiitakes, ginger, and garlic in a small pot. Bring to a simmer. Add the ice to the mixture to rapidly cool. 3. Peel the eggs. Marinate them in the mixture overnight. Mushrooms: 1. Heat a large pan over high heat. Once the pan is hot, add the oil. Sauté/Sear the mushrooms until deeply caramelized. Season with salt after removing from heat. Noodles and Sauce: 1. Heat the chicken stock in a large pot. Add 1 ramen seasoning packet to the broth. Once at a boil, add the noodles to the pot. 2. Add the peanuts and sesame seeds to a large saucepan over medium/high heat. Toast until lightly browned. Add 1/2 cup of the egg marinating liquid, the habanero, and the tahini to the pan. Stir until combined. 3. Once the noodles are done cooking add them to pan with any chicken stock still remaining in the pot. Adjust seasoning with salt and black vinegar. Corn: 1. Heat a small pan with a small amount of vegetable oil over high heat. Sauté the corn until lightly caramelized. Cabbage Salad: 1. Combine the cabbage, cilantro, and green onions in a large bowl. Assembly: 1. Divide the noodles into 4 individual serving bowls. Drizzle any excess peanut sauce over the noodles. Garnish with the cabbage salad and sautéed corn, and top with sauteed mushrooms. Cut marinated eggs in half and place 2 halves in each bowl.