Bring a pot of water to a boil and cook the ramen noodles according to package directions, then drain thoroughly and set aside. Discard the flavor packet entirely. I recommend draining the noodles well and even letting them sit in the colander for a minute—excess moisture will steam them on the griddle instead of allowing them to develop those crispy, caramelized edges we're after.

Preheat your Blackstone griddle to 400°F. Once hot, add the butter to the center of the griddle and let it melt completely. Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant—this blooms the spices and infuses the butter with flavor. Stir in the brown sugar, then add the soy sauce and sesame oil, mixing until everything is combined into a glossy, aromatic sauce.

Add the cooked noodles from Step 1 to the sauce on the griddle and stir constantly to coat them evenly with the butter-soy mixture. Continue cooking for 2-3 minutes, using your spatula to occasionally press the noodles flat against the hot surface—this creates slight caramelization and adds texture. The noodles should become slightly sticky and glossy.

Increase the griddle heat to 450°F. Push the noodles to one side of the griddle, creating an empty space on the other side. Crack the egg directly onto the empty area and scramble it with your spatula, breaking it into small, bite-sized pieces as it cooks. Once the egg is mostly cooked through (about 2-3 minutes), fold it into the noodles and toss everything together for another 30 seconds. I like to let the noodles sit undisturbed for a moment right before mixing in the egg so they get a nice crispy edge—it gives each bite great texture.

Transfer the noodle mixture to a serving bowl or plate and sprinkle generously with the everything bagel seasoning while the noodles are still hot. Toss gently to distribute the seasoning evenly, then serve immediately.