Ramen Scrambled Eggs
Ingredients
Method
- Boil the noodles: Add the ramen noodles and simmer for 2 to 3 minutes until they are barely soft after bringing around 2 cups (500 ml) of water to a boil. After draining, set away. (If you want a looser texture, save aside 1 to 2 tablespoons of cooking water.)
- Whisk the eggs: Combine 4 big eggs, 2 tablespoons milk (or water), 1 tsp soy sauce, a touch of salt and pepper, and a whisk in a bowl.
- Sauté aromatics & veggies: In a nonstick skillet, heat 1 tablespoon of butter or oil over medium heat. Add the mixed veggies and the sliced scallions; cook for 1 to 2 minutes, or until the vegetables are tender.
- Cook the eggs: Lower the temperature to medium-low. To make soft curds, pour the egg mixture into the pan, let it set for a few seconds, and then gently stir and fold. Eggs will continue to set off heat, so cook until they are just barely runny.
- Add noodles: To the pan with the eggs, add the drained noodles. If using, drizzle with 1 tsp sesame oil and toss to mix. If necessary, loosen with a little soy sauce or the saved noodle water. Avoid overcooking the eggs by only heating the noodles for a short while.
- Finish & serve: To the pan with the eggs, add the drained noodles. If using, drizzle with 1 tsp sesame oil and toss to mix. If necessary, loosen with a little soy sauce or the saved noodle water. Avoid overcooking the eggs by only heating the noodles for a short while.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Ramen Scrambled Eggs Recipe
- The Ultimate Comfort Food Fusion is a true “cupboard meal” update that blends the creamy, full qualities of scrambled eggs with the simple, pleasant flavour of instant ramen.
- Quick & Easy: The entire recipe can be prepared in less than ten minutes, making it ideal for hectic mornings, late-night appetites, and students.
- Umami Bomb: The eggs are highly savoury and addicting, going far beyond a standard scramble, thanks to the ramen seasoning packet’s concentrated use of salt, MSG (umami), and spices.
- Economical: This is a tasty, high-protein dish that will not break the bank, and it only requires two cheap pantry goods.
FAQs
Do I need to use the whole packet of seasoning?
Be careful. The entire packet frequently contains a lot of sodium. Start with half the packet (about 21 teaspoons) for one serving, then taste. You cannot remove it, but you can always add more.
What happens if I decide not to use the package of ramen seasoning?
You can create your own blend of seasoning! Beat the eggs with:
1 tsp Soy Sauce
21 tsp Garlic Powder
41 tsp Ground Ginger
Pinch of Black Pepper or White Pepper
Is it possible to include vegetables in this recipe?
Yes, adding nutrients in this way is a terrific idea. Just before adding the eggs, sauté quick-cooking veggies such as sliced bell peppers, spinach, shredded carrots, or frozen peas (introduced straight to the pan).
Why do I totally drain the noodles?
Draining guarantees a stir-fry or “scramble” texture instead of a soupy one. Not the cooking water, but the oil and flavour from the pan are what you want the noodles to absorb.
Final Notes
For Crispy Noods: Drain the noodles and put the skillet back over medium-high heat with a bit more oil for an additional layer of texture. After adding the noodles and letting them simmer for about a minute without stirring, or until the bottom layer begins to crisp up, proceed with the remaining ingredients.
- Top Eggs: Instead of vigorously whisking the eggs, use a rubber spatula to fold them gently. This will produce large, soft curds that will add fluff to the final dish.
- Go-To Garnish: The go-to garnish green onions must be fresh! They give the deep, savoury noodles and eggs a crisp, clean contrast.
