Line the inside of a 4-inch diameter stainless steel ring with plastic wrap. Leave some overhang. Pat chicken sausage into the ring. Fold overhang over the formed meat patty. Remove meat patty from the ring together with plastic wrap. Place in refrigerator.

Boil ramen for 2 minutes in a small saucepan. Drain the water. Add flavoring and egg. Mix well.

Place a large non-stick fry pan on the stove. Brush the pan with some vegetable oil. Then place two 4-inch stainless steel rings in the pan. Brush the inside of the rings with some vegetable oil.

Fill each ring with half of the prepared ramen. Place a piece of plastic wrap on the top and tamp down with a flat base dish. Turn on the stove.

Remove prepared chicken sausage patty from the refrigerator. Peel of plastic wrap and place chicken sausage patty in the fry pan next to the ramen patties.

Drizzle remaining vegetable oil into the pan. Fry ramen and chicken sausage patty for 6 to 7 minutes. Flip the patties and remove the stainless steel rings from the ramen patties. Continue to fry for another 6 to 7 minutes. Turn off stove.

Transfer a ramen patty from the fry pan onto a plate. Place lettuce on top of ramen patty followed by the chicken sausage patty. Squeeze Sarayo or Sriracha Mayo onto the chicken sausage patty. Place a few slices of tomato on top of the chicken sausage patty and squeeze more Sarayo or Sriracha Mayo onto the slices of tomato. Then top with remaining ramen patty.

Serve immediately.