I always forget to cook my ramen in either broth or salted water. I know everything tastes better when you do this, but for some reason I never did it with ramen (maybe from all those years of using the packets and boiling water). This was delicious. And the new chili oil recipe is a definite keeper (recipe here). I think the only thing I would change is I would grind the toasted whole spices (I like to eat the little bits), and the scallions added to it are RIDICULOUS.