Creamy Buldak

Fill a pot with water and add salt. I used Whiskey Smoked Sea Salt. Place it on high heat to boil.

While the water is heating, grab your serving bowl. Crack the two eggs and separate the yolks from the whites. Place only the two egg yolks into the empty serving bowl.

Open the ramen packages and add all the sauce packets (liquid) and powder/seasoning packets directly into the bowl with the yolks.

Add the heaping tablespoon of mayonnaise and the tablespoon of minced garlic to the bowl. Mix all together.

Once the water is rolling boil, add the two blocks of dried noodles.

Boil for approximately 5 to 5.5 minutes (or until al dente).

Before draining the noodles, carefully scoop out 1 cup of the boiling pasta water.

Pour the hot water directly into the serving bowl containing the yolks, mayo, garlic, and seasoning mixture.

Mix vigorously with a spoon or whisk. The hot water will cook the yolks slightly and melt the mayo, creating a creamy, emulsified broth.

Drain the rest of the water from the noodles.

Add the cooked noodles immediately to the bowl with the creamy broth.

Toss the noodles thoroughly until they are well-coated in the sauce.

Slice your pre-cooked chicken tenders seasoned with Willie Pete Chicken Seasoning

Place the sliced chicken on top of the noodles.

Serve immediately while steaming hot.