I usually prefer Ramen with good broth as opposed to dry ramen but this is one that I'll keep coming back to. Basically it's like a good bowl of zhajiangmian, served with runny egg atop a bed of spicy minced pork. seaweed and loads of spring onion. Which I usually hate but I surprise myself sometimes - can't deny it plays a huge role in terms of flavours and that little bit of crunch in every mouthful, along with the springy thick noodles. Mix everything well and I really love how the egg coats every strand evenly for that creaminess; with the spicy kick from the tasty minced pork.