First, defrost the sweet corn, if using frozen ones. Soak them in water for about 15 minutes.

While the sweet corn is getting soaked, wash the spring onion. Chop them and keep them aside.

Next, slice the sausages and keep them aside.

Let the chili oil heat for a few seconds and then add the defrosted sweet corn or the fresh ones into the oil. Add the sliced sausages.

Keep the flame on low and fry them for about 3-4 minutes.

In the meantime, take a boiling pot and add water. Add salt and let the water come to a boil.

Then, gently lower the egg into the boiling water.

Let it boil for about 8 minutes. After this, take it out and immediately immerse it into ice cold water. This will give a perfectly soft egg yolk. (Boil it for about 6 minutes, if you want runny yolk).

Keep the egg in ice water for about 5 minutes, and then peel it. Keep it aside.

Now, take a pan and add 2 cups of water or veg stalk or chicken stalk (you can add less liquid).

Let the water or veg stalk or chicken stalk come to a rolling boil and then add the sachet of spice or other mix that comes with the ramen pack.

Boil them for about a minute, then add the ramen. (Do not break the ramen into half; add it just like that for long slurpy noodles).

When the ramen is almost cooked (90%), transfer it into a ramen bowl. (Do not cook it completely, or it will get mushy).

Add toppings to the soupy ramen. Place the sliced sausages and sweet corn.

Slice the egg into half and add it into the bowl.

Drizzle chili oil along with 1 tbsp of teriyaki sauce (optional) from the top for some heat and zing.

Garnish the ramen with spring onions as well as sesame seeds.