Roast the chili peppers in a dry pan until slightly charred to bring out the spiciness and sweetness.
Finely chop the roasted chili peppers and mix with minced garlic, oyster sauce, sugar, and heated dumpling filling to make the sauce.
Boil the noodles from one pack of ramyeon and drain.
On top of the cooked noodles, add canned corn, the chili sauce, chopped onions to taste, and half a packet of ramyeon soup seasoning.
Finish off by pouring hot boiling cooking oil over the top.
