Begin by boiling water in a large pot over high heat. Once boiling, add your instant ramen noodles and cook according to the package instructions until al dente, typically about 3 minutes. Once done, reserve ¼ cup of the cooking broth, then drain the noodles and set them aside in a bowl.

In a non-stick skillet, melt 2 tablespoons of butter over medium heat. As it melts, add 2 minced garlic cloves and a pinch of red pepper flakes. Sauté for about one minute, stirring well, until the garlic becomes fragrant and lightly golden.

Gradually incorporate 2 tablespoons of brown sugar and 3 tablespoons of soy sauce into the skillet. Pour in the reserved ramen broth, stirring continuously. Allow the mixture to simmer gently for about 2 minutes.

Add the cooked ramen noodles to the skillet, using tongs or chopsticks to toss them in the sauce until fully coated.

Push the noodles to one side of the skillet to make room, then pour in 1 lightly beaten egg. Allow it to sit for a few moments until it starts to set, then gently stir it into the noodles.

Carefully transfer the finished ramen to a bowl for serving. Sprinkle a generous amount of everything bagel seasoning and thinly sliced green onions over the top.