4 tablespoons butter
2 teaspoons sesame oil
1/3 cup soy sauce
3 cloves garlic, thinly sliced
4 scallions, thinly sliced
1 inch piece ginger, minced
3 bunches broccolini, ends removed and florets and stems chopped into bite size pieces.
4 packages of 3.5 oz ramen
sesame seeds(optional), for serving
furikake(optional), for serving
sriracha(optional), for serving
Bring a medium pot of water to a low boil. Slowly lower the eggs into the water and set a timer for 6,7 or 8 minutes, depending on how soft you like your yolk (6 minutes will yield the runniest yolk). While the eggs cook, fill a bowl that is big enough to hold the eggs with ice water. With a slotted spoon, move the eggs from the pot to the ice water bowl to cool down.
Bring a large pot of water to a boil. Once boiling add the ramen noodles and the broccolini to the pot and cook for 3-4 minutes or until the noodles are separated and cooked and the broccolini is tender. Drain in a colander.
While noodles and broccolini cook, melt the butter in a large cast iron or sauté pan over medium heat. Add the sesame oil, garlic, ginger and scallions to the pan and cook for 2 minutes, stirring often. Add the noodles, broccoli and soy sauce and toss to combine. Taste for seasoning and add more sesame oil or soy sauce if needed.
Peel and slice the eggs and serve one egg with each serving of ramen.
Serve with a sprinkling of sesame seeds, furikake and sriracha if desired.