Remove the tails from 250g of bean sprouts.

In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 ground garlic clove, and ½ teaspoon of toban djan.

Bring a pot of water to a boil and add the bean sprouts.

Boil the bean sprouts for 1 minute.

Strain the water from the bean sprouts.

While the bean sprouts are still hot, add them to the sauce mix.

Mix well and add 1 tablespoon of sesame seeds.

In a pan, add ½ tablespoon of butter and 200g of corn.

Season the corn with salt and pepper.

Cook the corn for 2-3 minutes.

In a separate pot, bring water to a boil and add instant ramen noodles.

Boil the noodles for 1 minute less than the package instructions.

Remove the noodles from the water.

Add the sauce packet to the boiling water.

Add the noodles back into the boiling water.

Boil the noodles for 1 more minute.

Pour the noodles and broth into a bowl.

Top with the seasoned bean sprouts, cooked corn, chashu, ramen eggs, green onion, naruto, and nori.

Serve and enjoy!