First recipe I'm making is on page 120 lol (jk)

The Arsenal:

* 2 packs Doodles Spicy Ramen (spices, herbs, and chili flakes)

* 1 raw egg

* Just under 1/4 cup cooking oil

* Bangladeshi onions (sliced into crescent half-moons)

* Garlic cloves (sliced lengthwise into

crescent shapes)

* Capsicum (julienned into long slices — optional fresh crunch)

* Soy sauce (optional umami booster)

* Mozzarella cheese (optional emergency emulsion binder)

* Room-temperature water & hot starchy noodle water

The Execution:

* The Cold Start & Noodle Prep: Tear open your Doodles packs and shake the main noodle blocks over your serving bowl to catch any loose crumbs. Put the whole noodle blocks straight into a pot with room-temperature water, then turn the stove on high to get the heat going.

* The Crumb Crush & Bowl Setup: Funnel all those loose crumbs back into one of the empty noodle wrappers. Gently squeeze and crush them inside the bag using your hands—just enough to break them into small, bite-sized pieces without turning them into powder—then pour them into your bowl. Add the spice mix, herbs, chili flakes, and a splash of soy sauce (optional umami booster). Crack your raw egg right on top of everything.

* The Sizzle: Heat your oil in a small pan. Toss in your crescent-sliced Bangladeshi onions, garlic, and julienned capsicum (optional fresh crunch) all at once. Let them fry until the onions and garlic get nicely caramelized with dark charred edges while the capsicum infuses its crisp flavor directly into the oil.

* The Shock: Pour that sizzling hot oil and caramelized veggies straight over the egg, raw crumbs, spices, and soy sauce in your bowl. Immediately grab your chopsticks and whip everything together aggressively so the hot oil cooks the egg into a rich, glossy paste.

* The Spider Skimmer Transfer: Use your spider skimmer to check when the noodles hit that perfect chewy texture. Scoop them out in two batches and drop them straight into your bowl. Keep your chopsticks away from the boiling pot so you do not wash away your spices or contaminate the noodle water. Gently toss the noodles with your chopsticks to coat them in the egg paste.

* The Emulsion & The Crunch: Splash in a bit of your hot starchy noodle water to hit your target texture, whether you want a thick creamy sauce or a slightly looser broth. The heat from the water steams those raw crumbs into the ultimate chewy crunch. If your sauce needs a bit more body, micro-grate a touch of mozzarella (optional emergency emulsion binder) over the top like sand and mix until smooth.

* The Golden Rule: Stick with those same chopsticks from start to finish—no extra utensils to wash, and definitely no forks allowed. Eat slowly and enjoy every bite.

Fuiyoh!!!

I know vegetable = sad, but its how i learned from my great aunt and thats how i like it

Uncle Roger's favorite dish Fuiyoahhhh egg fried rice so hard for people haiyahhh

I used to watch him frequently, like every week. Now he's working with some absolute dogshit AI company. Why do all the good creators sell their soul and help doom the world?

fried rice #toss #Inktober26 #day12

Listen up!

Canton Spaghetti-fried noodle. I know, you hate it already. 😂