- 1 package instant ramen, without spice packet
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- ½ Cup enoki mushrooms (optional)
- ½ Cup prepared kimchi
- 1 large egg
- Salt and pepper to taste
Cook ramen according to directions on packet. Drain, rinse, and set aside in a warm place.
Heat olive oil in a medium pan over medium-high heat. Add garlic and cook, stirring occasionally for 1 minute. Add enoki mushrooms, and continue to cook for another two to three minutes, or until softened. Add kimchi and cook until heated through and well combined, about one to two minutes. Lower heat.
Add cooked noodles to the kimchi mixture and stir until well combined. Season with salt and pepper to taste. Remove from heat and transfer to a plate.
In a small nonstick pan, heat of olive oil over medium high-heat. Crack egg into pan. Cook until white is firm, for about one to two minutes. Flip with a flat spatula, and continue cooking for one more minute, until white is fully cooked and yolk is still runny.
Top noodles with fried egg and serve.