Japanese Ramen Burger | Crispy Street Food Hit

Cook the mie noodles in boiling water according to package instructions until al dente (approx. 3–4 minutes), then drain through a sieve and let drain well. Whisk the egg in a bowl, mix with the slightly cooled noodles, and divide the mixture into 4 equal portions. Press each portion into round ramekins or small bowls, cover with cling film, weigh down, and chill for about 15 minutes so that the buns firm up.

Meanwhile, finely grate the garlic and ginger. Stir together with soy sauce, runny honey, and sesame oil to make an aromatic teriyaki marinade. Pat the boneless chicken thighs dry, halve if necessary, and fry in a pan with half of the sunflower oil over medium heat for about 5–6 minutes on both sides until golden brown (or bake through in the oven at 180 °C convection). Pour in the marinade and turn the chicken in it until the sauce thickens to a syrupy consistency and glazes the meat.

Heat the remaining sunflower oil in a non-stick pan. Carefully add the chilled noodle patties and fry over medium to high heat for about 3–4 minutes on both sides until crispy and golden brown, until they form a crunchy crust.