Chili-Honey Butter Skillet Ramen with Jammy Egg

Why You’ll Love This Recipe

• Salty-sweet heat: butter, soy, honey, and chili flakes make a glossy, balanced sauce.
• Fast and comforting: pantry staples transform a pack of ramen in 15 minutes.
• Texture play: springy noodles with crispy edges and a jammy, custardy yolk.
• Skillet technique: starchy water emulsifies with butter for restaurant-level sheen.

Grocery List

• Produce: Scallions
• Dairy: Unsalted butter, large eggs
• Pantry: Instant ramen (3 oz), honey, red pepper flakes, low-sodium soy sauce, black pepper, optional sesame seeds or rice vinegar

Full Ingredients

Noodles & Sauce

• 1 (3 oz / 85 g) pack instant ramen, seasoning packet discarded
• 1 tablespoon unsalted butter
• 1 to 1 1/2 teaspoons honey (start with 1 teaspoon if you prefer less sweetness)
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons reserved noodle cooking water
• Pinch of freshly ground black pepper

Egg & Garnish

• 1 large egg
• 2 scallions, thinly sliced; keep light green and dark green parts separate
• (Optional) Pinch toasted sesame seeds
• (Optional) 1/2 teaspoon rice vinegar for extra brightness

Step-by-Step Instructions

Step 1: Boil water and prep an ice bath

Bring 1 1/2 quarts (1.4 liters) of water to a boil in a medium saucepan. Fill a small bowl with ice water and set aside for shocking the egg. This helps set the jammy yolk and makes peeling easier.

Step 2: Cook a jammy egg

Lower the egg into the boiling water with a spoon. Cook exactly 7 minutes for a custardy, jammy yolk. Transfer the egg to the ice bath for 2 minutes to stop the cooking, then gently crack and peel. Set aside.

Step 3: Boil the noodles briefly

In the same boiling water, cook the ramen for 2 to 2 1/2 minutes, just until the strands loosen and are barely tender. Reserve 2 tablespoons of the starchy cooking water, then drain well. The noodles will finish cooking in the skillet.

Step 4: Toast chili in butter

Heat a 10-inch nonstick or cast-iron skillet over medium-high. Add the butter and let it melt and foam, 20 to 30 seconds. Sprinkle in the red pepper flakes and sizzle for 30 seconds to bloom their flavor without burning.

Step 5: Pan-fry noodles and build a glossy sauce

Add the drained noodles to the skillet and toss to coat in the chili butter. Press gently and let them sear undisturbed for 30 to 45 seconds to develop light crispy spots. Add the soy sauce, honey, and reserved cooking water. Toss rapidly and continuously for 45 to 60 seconds until the sauce emulsifies, thickens, and clings. Season with a pinch of black pepper and fold in the scallion light greens.

Step 6: Plate and finish with the jammy egg

Twirl the noodles into a warm bowl. Halve the egg and place on top. Shower with the scallion dark greens and, if using, a pinch of sesame seeds. Taste and add a few drops of rice vinegar if you want extra brightness. Serve immediately while glossy and hot.

Pro Tips

• For the glossiest sauce, do not skip the reserved noodle water; its starch helps the butter and soy emulsify.
• Adjust the egg: 6 1/2 minutes for runnier, 8 minutes for firmer jammy yolk.
• Let noodles sear briefly in the skillet before saucing to get craveable crispy edges.
• Use low-sodium soy to prevent oversalting; you can always add more to taste at the end.
• Prefer extra heat? Add more chili flakes or finish with a drizzle of chili crisp.

Variations

• Garlic-chili: Add 1 small grated garlic clove to the butter with the chili flakes; cook 15 seconds.
• Gochujang-honey: Stir 1 teaspoon gochujang into the soy and honey for deeper, spicy-sweet notes.
• Sesame-peanut: Whisk 1 tablespoon peanut butter with the soy, honey, and 1 teaspoon sesame oil; thin with extra noodle water.

Storage & Make-Ahead

This dish is best eaten right away. If needed, refrigerate leftovers in an airtight container for up to 1 day. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Eggs (peeled) can be cooked up to 3 days ahead and stored chilled.

Nutrition (per serving)

Approximate: 590 calories; 31 g fat; 67 g carbohydrates; 16 g protein; 3 g fiber; 750 mg sodium. Values will vary by brand and optional add-ins.