Peanut Butter Coconut Ramen

Method

1. 1
   Boil water and cook ramen noodles according to package directions. Reserve 1 cup of the cooking water (ramen water) before draining.
2. 2
   Heat butter in a pan over medium heat. Add the thinly sliced onion and cook until soft and lightly browned.
3. 3
   Add 1 tablespoon of soy sauce to the onions, then pour in the coconut milk and the reserved ramen water. Mix well and keep warm on low heat.
4. 4
   In a large bowl, prepare the soup base by combining egg yolk, Kewpie mayo, 1 tablespoon chili crisp, peanut butter, remaining 1 tablespoon soy sauce, rice vinegar, sesame oil, and the seasoning packet from the ramen. Mix well.
5. 5
   Pour the hot broth from the pan into the bowl with the soup base. Stir well to combine.
6. 6
   Add the cooked ramen noodles to the bowl and mix until evenly coated.
7. 7
   Top with sliced green onions, sesame seeds, fried onions, and additional chili crisp. Enjoy immediately.
8. 8
   If you have any, top the dish with some hot roasted veg to add some fiber and an additional zing!