Ramen Scrambled Eggs Recipe

Eggs: The base of the dish, providing protein and a creamy texture.

Instant ramen noodles: Adds a unique texture and heartiness to the scrambled eggs.

Butter: Used for cooking the eggs, adding richness and flavor.

Soy sauce: Adds a savory umami flavor to the dish.

Green onions: Optional garnish that adds a fresh, slightly sharp flavor and a pop of color.

When whisking the eggs, ensure they are well beaten to incorporate air, which will result in fluffier scrambled eggs. Additionally, when adding the ramen noodles to the pan, make sure they are well-drained to prevent excess moisture from making the dish soggy.

• eggs - Substitute with egg whites: If you prefer a lower cholesterol option, egg whites can be used instead of whole eggs.

• eggs - Substitute with silken tofu: For a vegan alternative, silken tofu can mimic the texture of scrambled eggs.

• instant ramen noodles - Substitute with rice noodles: Rice noodles can be a gluten-free alternative to instant ramen noodles.

• instant ramen noodles - Substitute with zucchini noodles: For a low-carb option, zucchini noodles can be used instead of instant ramen noodles.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used in place of butter.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower sodium alternative to soy sauce.

• chopped green onions - Substitute with chopped chives: Chives can provide a similar mild onion flavor for garnish.

• chopped green onions - Substitute with parsley: Parsley can be used as a fresh and vibrant garnish alternative to green onions.

• Allow the ramen scrambled eggs to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled ramen scrambled eggs to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the container in the refrigerator. The ramen scrambled eggs will stay fresh for up to 3 days.
• For longer storage, place the ramen scrambled eggs in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the ramen scrambled eggs have been stored.
• When ready to eat, thaw the ramen scrambled eggs in the refrigerator overnight if frozen.
• Reheat the ramen scrambled eggs in a microwave-safe dish. Cover with a microwave-safe lid or wrap to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until heated through.
• Alternatively, reheat in a non-stick skillet over medium-low heat. Stir occasionally to ensure even heating and prevent the eggs from drying out.
• Garnish with fresh chopped green onions after reheating to add a burst of freshness and flavor.

• Microwave method:

  1. Place the leftover ramen scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed until thoroughly warmed.

• Stovetop method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet to prevent sticking.
  3. Place the leftover ramen scrambled eggs in the skillet.
  4. Stir gently and continuously until the eggs and noodles are heated through, about 3-5 minutes.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the ramen scrambled eggs to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until the eggs and noodles are heated through.

• Steaming method:

  1. Set up a steamer or a pot with a steaming rack and bring water to a boil.
  2. Place the ramen scrambled eggs in a heatproof dish that fits in the steamer.
  3. Cover the dish with a lid or aluminum foil to retain moisture.
  4. Steam for about 5-7 minutes, or until the eggs and noodles are thoroughly heated.

• Air fryer method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the ramen scrambled eggs in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 5-7 minutes, checking halfway through to ensure even warming.

• Frying pan: A large, flat-bottomed pan used for cooking the eggs and combining them with the ramen noodles.

• Whisk: A utensil used to beat the eggs until they are well mixed.

• Mixing bowl: A bowl used to whisk the eggs in.

• Pot: Used to cook the ramen noodles according to the package instructions.

• Strainer: Used to drain the water from the cooked ramen noodles.

• Spatula: A tool used to stir the eggs gently while cooking and to combine the eggs with the ramen noodles.

• Measuring spoons: Used to measure the butter and soy sauce accurately.

• Knife: Used to chop the green onions for garnish.

• Cutting board: A surface used to chop the green onions.

Pre-cook the noodles: Cook the ramen noodles in advance and store them in the fridge. This way, you can quickly add them to the scrambled eggs without waiting.

Use a non-stick pan: A non-stick pan ensures the eggs cook evenly and prevents sticking, making cleanup faster.

Prep ingredients ahead: Chop the green onions and measure out the butter and soy sauce beforehand to streamline the cooking process.

Batch cooking: Double or triple the recipe and store leftovers in the fridge for a quick meal later.