Render the Pork Fat: Heat a large skillet over medium-high heat. Add the 8 oz of 80/20 ground pork directly to the dry pan. Break it apart and cook until deeply browned and crispy. Allow the fat to fully render out—this is your cooking medium and flavor base!
Sauté the Aromatics: Once the pork is crispy, add the sliced cabbage and the white parts of the green onions directly into the rendered pork fat. Sauté for about 1 minute until the cabbage just begins to soften.
Scramble the Egg: Push the pork and vegetables to the outer edges of the skillet to create an empty space in the center. Crack the egg into the hot center, scramble it quickly until cooked, and then mix it thoroughly into the pork and vegetables.
Build the Flavor Base: Add the fish sauce, oyster sauce, and only the spicy seasoning packets from both Shin Ramen packs directly over the mixture. Pour in the 2 cups of water and stir everything together. Bring the liquid to a vigorous simmer.
The Starch Reduction: Drop both blocks of the dried ramen noodles directly into the simmering broth. Cook for exactly 4 minutes. As the noodles soften, gently pull them apart with tongs. Continue tossing the noodles in the pan until almost all of the water has evaporated, allowing the starches to bind with the fat and create a thick, glossy glaze.
Garnish and Serve: Remove the pan from the heat immediately to prevent the noodles from overcooking. Divide into two bowls and top generously with chili crisp oil and the fresh green parts of the green onions.
