**Cost**: $2.42

**Serves**: 1

**Ingredients**:

\- 1 package SHIN RAMYUN ramen noodles

\- 500ml (2.5c) water

\- 1 cooked salted duck egg✨**please see note below**✨

\- 100g (2/3c) of frozen peas (bulk from Costco)

**Directions**:

1. Add 500ml (1.5c) water to a sauce pot on the stove. Cover the pot with a lid and **turn the heat up to the highest setting until the water boils.** 

2. While the water heats up, dice the salt egg into small cubes. 

3. When the water is boiling **reduce the heat to medium-low** add the ramen noodles with the seasoning packets, the salt egg, and the frozen peas. **Set a timer for 6 minutes.** Add a handful of ice cubes to the bowl you will be eating your ramen in (this cools it down much faster when you gotta eat **NOW**)

4. **After 6 minutes is up**, pour finished ramen into the bowl with the ice cubes. Stir to melt ice cubes. Rinse and dry your saucepan while waiting until the ramen cools to your desired temperature.

5. Eat and enjoy! 

**Nutrition**:

Calories: 701

Carbs: 97g (Fiber: 10 grams)

Protein: 23g

Fat: 24g

✨**Everything You Need To Know About Salted Duck Eggs But Were Afraid To Ask** ✨

A **salted** **duck egg** is an egg that is preserved in shell in a brine or a mixture of charcoal and salt. They have the consistency of a hard boiled chicken egg.

**WARNING**: on their own they are grayish blue umami salt bombs. **HOWEVER (HOLD MY HAND, STAY WITH ME),** diced into small cubes and added to the ramen broth the yolk becomes creamy and **the** **saltiness mellows** and adds the **PERFECT** amount of salt and **umami spark** to complement the addition of the frozen peas into the dish.

You can purchase them at your local Asian grocery store. They are individually wrapped and vaccuum sealed. They should have an expiration date (double check-I've seen ones without them). They generally have a shelf life of 6 months kept in the fridge.

Ramen noodles with salted duck egg and peas (cook time: 9 minutes and 56.76 seconds)