Bring a medium pot of water to a rolling boil. Add the instant ramen noodles and cook for 2-3 minutes. Drain the noodles, reserving half a cup of pasta water, and set aside.

In a large skillet, heat over medium flame, add the butter until it melts and bubbles. Stir in the garlic and chili flakes, cooking for about 30 seconds.

Add soy sauce and brown sugar to the skillet, stirring continuously. Cook for 1-2 minutes until the sauce thickens slightly.

Add the drained ramen noodles to the sauce, tossing to coat evenly. Use reserved pasta water if the sauce is too thick.

Create space in the skillet, pour in the beaten egg, and stir quickly until the egg is fully cooked and mixed with the noodles.

Remove from heat, squeeze fresh lime juice over the dish, and garnish with optional toppings before serving.