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Ramen-Scrambled-Eggs

Ramen Scrambled Eggs

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Soft, fluffy scrambled eggs and supple ramen noodles combine to create a quick and filling dish that is inexpensive and ideal for breakfast, lunch, or dinner. Made with basic ingredients like eggs, ramen, scallions, and optional vegetables, and seasoned with sesame oil or soy sauce, this dish is hearty, adaptable, and ready in ten to fifteen minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 people
Course: Breakfast
Cuisine: French
Calories: 49
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pack instant ramen noodles ≈85 g dry — discard seasoning packet (or save to taste)
  • 4 large eggs
  • 1 tbsp butter or cooking oil
  • 2 tbsp milk or water for fluffier eggs
  • 2 tbsp sliced scallions green onions
  • ½ cup mixed vegetables frozen peas & carrots or fresh, optional
  • 1 tsp soy sauce or to taste
  • 1 tsp sesame oil optional, for aroma
  • Salt & black pepper to taste
  • Optional garnish: sesame seeds extra scallions, chili flakes or sriracha

Method
 

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories: 49kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 189mgPotassium: 103mgFiber: 2gSugar: 0.1gVitamin A: 2310IUVitamin C: 5mgCalcium: 12mgIron: 1mg

Notes

The ramen seasoning package is not included; these are estimations based on normal ingredient quantities. Adding more soy sauce or the flavour package that comes with it can significantly raise the salt content (typically several hundred milligrams). Brands and precise amounts will have different values.
Quick tips
  • Use a tiny bit of low-sodium soy sauce instead of the ramen spice package for a lower sodium content.
  • Add veggies (mushrooms, bell pepper, and spinach) to increase the vitamins and fibre.
  • Break the partially cooked noodles and mix them right into the eggs as you finish to make it a one-pan fast meal.
  • The eggs are best eaten fresh, but leftovers can be kept in the fridge and warmed up slowly.

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