Cooking Instructions

BUTAO KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Pour the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: pork chashu, mushroom, vegetables and fire sauce. 

RED KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Pour the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: chashu, mushroom, red minced pork, vegetables and fire sauce. 

GREEN KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Put the oil equally then pour the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: chashu, mushroom, vegetables, cheese powder, slice cheese, bacon bits and fire sauce. 

BLACK KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Put the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: chashu, mushroom, black minced pork, vegetables, black pepper, garlic chips and fire sauce. 

KARAAGE

1. Dredge in breading and mix well making sure each chicken piece is coated well.
2. Heat cooking oil in a pan around 170°C
3. Deep fry each chicken piece in the hot oil by placing one each at a time.
4. Cook for 5 minutes or until golden brown.
5. Drain oil for 1 minute.

Optional: Add thinly sliced cabbage or lettuce for sides and mayonnaise for dipping.

GYOZA

1. Heat pan and add 1 tablespoon of vegetable oil.

2. Place gyoza on the pan and add 1 cup of water. Cover the pan and boil for 3 minutes.
3. After the water has evaporated, add another 1 tablespoon of oil.
4. Fry until golden brown.
5. Transfer to plate and serve with gyoza sauce.

Optional: Drizzle cheese sauce on top of gyoza to make it cheesy gyoza.