Garlic Mayonnaise Mixed Instant Noodles
A lightning-fast instant noodle upgrade tossed in a rich, creamy garlic mayonnaise sauce, finished with tender sliced meat and a runny poached egg.
Transform ordinary pantry instant noodles into an indulgent, restaurant-quality meal in just five minutes. By combining a generous amount of fresh garlic, rich mayonnaise, and a raw egg right into the seasoning base, you create a velvety emulsion that clings to every strand. Topped with a soft-poached egg and tender slices of meat, this quick recipe delivers big, comforting flavors with minimal effort.
Ingredients
- 1 pack instant noodles
- 1 whole egg for sauce base
- 1 whole egg for poaching
- 0.5 head garlic, minced
- 1 tbsp mayonnaise
- 50 g meat slices
- 1 tsp white vinegar
- to taste dried chili powder
- to taste green onions
- to taste white sesame seeds
- optional chili oil
Instructions
- 1Add Seasoning Packets
Pour all of the seasoning packets, including the dried vegetable packet, into a ceramic bowl as the base for the rich sauce.
Tip: Make sure to get all the seasoning out so the sauce has maximum flavor. - 2Crack the Egg
Crack a whole raw egg directly into the bowl on top of the poured seasoning and vegetable packets.
Tip: Be careful not to let any eggshells fall into the bowl. - 3Add Minced Garlic
Add a generous amount of minced garlic—at least half a head of garlic—into the bowl surrounding the egg and seasoning.
Tip: Freshly pressed garlic adds a strong, aromatic punch to the sauce. - 4Add Chili Powder and Mayonnaise
Add some dried chili powder and a spoonful of mayonnaise, which acts as a rich egg yolk sauce substitute, into the bowl.
Tip: Mayonnaise creates an ultra-creamy texture when mixed with the egg and spices. - 5Mix the Sauce
Use chopsticks to quickly stir all the ingredients in the bowl together until thoroughly combined into a thick sauce.
Tip: Stir vigorously to emulsify the mayonnaise, egg, and seasonings. - 6Poach the Egg
Stir boiling water with a small spoonful of white vinegar to create a vortex, then carefully pour in a raw egg to poach for one and a half to two minutes.
Tip: The vinegar helps the egg whites coagulate neatly into the vortex. - 7Boil the noodles and meat
Change to a new pot of water to cook the instant noodles and add the raw meat slices together with the noodles. Cook until the meat is done and remove it first to avoid overcooking, then continue boiling the noodles to your desired texture.
Tip: Remove the meat slices early so they stay tender and dont get overcooked while you finish the noodles. - 8Remove the cooked meat
Use chopsticks to lift and remove the cooked meat slices from the boiling pot once they are done, ensuring they remain tender before the noodles finish cooking.
Tip: Taking the meat out early prevents it from becoming tough in the boiling water. - 9Combine noodles with sauce
Transfer the cooked noodles directly from the pot into the bowl containing the prepared seasoning sauce. Mix everything thoroughly so the rich sauce coats all the noodles evenly.
Tip: Mix the noodles quickly while they are hot so they absorb the rich garlic and mayonnaise sauce flavor effectively.
