tteok-ramyeon, the 2am save

Instant ramyeon with rice cakes and kimchi. Chewy, spicy, and fills you up way more than plain noodles. Serves 2.

2 packs Korean instant ramyeon, 4 cups water, 1 cup sliced rice cakes, ½ cup chopped sour kimchi, 2 green onions, 2 eggs 1. Boil the water with the kimchi and rice cakes, then 2 more minutes. 2. Add both veggie packets but only ONE soup packet. 3. Noodles in, cover, 2–3 min until they loosen. 4. Green onion on top, crack the eggs in, cover 2 min to poach. Half the powder plus kimchi tastes more homemade and less salty. PC bang ramyeon could never.