Instructions
- Cook Ramen Noodles according to package directions. Drain and rinse with cold water. Roughly chop the noodles and set aside.
- Boil Eggs for 7-8 minutes. Immediately transfer to an ice bath to stop cooking. Peel and roughly chop the eggs.
- In a large bowl, combine chopped Ramen Noodles, chopped Eggs, Japanese Mayonnaise, Soy Sauce, Sesame Oil, and Sriracha. Mix well.
- Stir in Green Onions and Furikake.
- Spread the Ramen Egg Salad mixture onto Shokupan slices. Serve immediately.
