Japanese Chicken Ramen Burger | Crispy Asian Street Food

Bring water to a boil in a pot, add the Asian egg noodles, and cook for 2-3 minutes until just al dente. Drain thoroughly and let cool until lukewarm.

In a bowl, beat the 2 eggs with a pinch of salt and pepper. Toss with the lukewarm ramen noodles until the egg evenly coats every noodle strand.

Divide the noodles into 8 equal portions. Place them into small bowls or round molds (approx. 10 cm in diameter), flatten the tops slightly, and refrigerate for 15-20 minutes so they set nicely and hold together.