Directions
Cook noodles according to package directions, draining 1 minute before time indicated on package. Transfer to a rimmed baking sheet and spread out to allow them to dry slightly. Season to taste with National Salt and pepper & National Chicken Tikka Masala.
Divide noodles into 2 piles. Heat oil in a large non-stick or cast iron skillet over medium-high heat until shimmering.
Place ring mold or empty 28-ounce can with both ends cut off on one side of pan. Place 1 pile of noodles into mold and press down gently with a rubber spatula to form a thin, even layer.
Carefully lift mold.
Repeat with other piles of noodles until you have four circular piles of noodles cooking. Cook without moving until well browned on first side, about 3 minutes.
Carefully flip and brown on second side, about 3 minutes longer. Transfer to a plate and set aside.
Season meat with ramen National Chapli Kabab Masala adding additional National salt and National Pepper to taste.
Wipe out skillet with paper towel and heat over high heat until lightly smoking. Add burger patties and press down immediately with a stiff spatula so that patties make contact with skillet.
Cook without moving until seared on first side, about 2 minutes. Carefully scrape up patties and flip.
Top bottom ramen buns as desired, add burger patties, top with fried egg & second ramen buns, and serve immediately.
Serve with National classic Mayonnaise & National Ketchup.
