# Chapagetti + Shin Ramyun (Chapaguri-Style) **Prep Time:** 5 minutes **Cook Time:** 8 minutes **Yield:** 1 large serving ## Ingredients - 1 package (140 g) Chapagetti - 1 package (120 g) Shin Ramyun - 1 large egg (50 g) 👀 - 1 teaspoon (5 g) olive oil *or* 1 teaspoon (5 g) unsalted butter 👀 - 1 teaspoon (3 g) sesame seeds ### From the Ramen Packs: - Chapagetti noodle block - Chapagetti seasoning powder - Chapagetti oil packet 👀 - Shin Ramyun noodle block - Shin Ramyun seasoning powder (use 100% for full heat, 75% for balanced) - Shin Ramyun dried vegetable packet ## Instructions 1. Bring **1 liter water** to a rolling boil over high heat. 2. Add the Chapagetti noodles first. Cook **1 minute** at a strong boil. 3. Add the Shin Ramyun noodles and all dried vegetable packets. Boil together for **2 minutes**. 4. Drain the pot, reserving exactly **240 ml (1 cup)** of cooking water 👀. Return noodles to the pot. 5. Add: - All Chapagetti seasoning powder - All Chapagetti oil packet 👀 - Shin seasoning powder (100% or 75%, your call) 4. Add back **120 ml (½ cup)** of the reserved cooking water. Cook over medium-high heat for **1–2 minutes**, stirring constantly, until thick and glossy. Add small splashes of reserved water only if needed. Sauce should coat noodles, not pool. 5. Turn off heat. Stir in olive oil *or* butter 👀 for sheen and emulsification. 6. While noodles finish, fry the egg sunny-side-up over medium heat for **2–3 minutes**. Do **not** salt (ramen is already seasoned). Keep yolk runny. 7. Plate noodles. Top with fried egg 👀. Sprinkle sesame seeds. #### Notes - Target texture: glossy, saucy, not soupy, slightly chewy (just past al dente). - If too salty, add 1–2 tablespoons (15–30 ml) hot water and toss to rebalance. - Butter > olive oil for flavor. I strongly recommend butter unless avoiding dairy. - For better texture, let noodles sit off heat **30 seconds** before serving to finish absorbing sauce.