This ramen scrambled eggs recipe is simple, quick, and incredibly tasty. A must-try for instant ramen lovers.
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Scrambled eggs and instant ramen all packed with flavor from a delectable savory sauce. The best part? It all comes together in 10 minutes, making it a perfect easy breakfast.
Why You'll Love this
Quick & Easy: You only need 10 minutes to make this tasty homemade meal without spending too much time in the kitchen.
Simple Ingredients: Uses common items, most of which you probably already have in your pantry. Making it budget-friendly and easy to customize.
Comfort Food: A warm and comforting dish, like a cozy hug in a bowl, ideal for chilly nights or when you're looking for a morning pick-me-up.
Ingredients You’ll Need
- Ramen Noodles: Instant ramen noodles. Discard the seasoning flavor packet as we'll be creating our own flavor.
- Eggs: 1-2 large eggs.
- Butter: for added richness.
- Garlic: fresh garlic gives the best flavor. Add more or less to your liking.
- Chili Flakes: Red chili flakes for a touch of heat. Omit if serving kids.
- Soy Sauce: light soy sauce or regular soy sauce is preferred as dark soy sauce may change the overall color.
- Oyster Sauce: It's my secret ingredient for this version. It truly enhances the overall deliciousness. You can find oyster sauce in well stocked Asian grocery stores.
- Green Onion: Chopped green onion (scallions/spring onions) for garnish.
- Salt: Be careful while adding salt as the sauces have already some.
Possible Variations
- Try a different type of noodles: If you don't have ramen noodles, you can use your favorite instant noodles. Egg noodles, udon noodles and spaghetti are great options.
- Make it gluten-free: To avoid gluten, use noodles like soba or rice noodles. Instead of soy sauce, use tamari and make sure the oyster sauce is also gluten-free. Always read the labels for confirmation.
- Switch the butter: I use butter, but you can use neutral oil like sunflower, canola, or peanut oil as a substitute. You could also use sesame oil as that always works well with Asian recipes.
- Sub chili flakes: use chili powder, chili oil, red pepper flakes or green/red chili instead. For a bolder taste, try Asian red chili sauce or sriracha. Keep in mind that the overall flavor may change a bit.
- Add different proteins: Feel free to include stir-fried or baked chicken, shrimp, or tofu to your noodles for a variety of proteins. Chicken ramen is always one of the best ramen recipes in our house.
- Include veggies: You can stir-fry veggies like asparagus, bell peppers, broccoli, carrots, mushrooms, and peas to complement this ramen noodles with scrambled eggs recipe.
Instructions
Cook Ramen:
- Boil the package of ramen noodles in hot water just until tender but skip the seasoning packet that comes with the ramen package.
- Drain the cooked noodles and set aside.
Make the sauce:
- In a pan melt butter over medium heat.
- Sauté minced garlic until fragrant. Add chili flakes followed by soy sauce, oyster sauce, and a tablespoon of water, stirring well to combine.
Add ramen:
- Add the cooked ramen noodles to the sauce, toss them until evenly coated.
Cook the egg:
- Beat the eggs lightly in a bowl adding a pinch of salt.
- Move the noodles aside and pour in the beaten eggs. Scramble the eggs until cooked but still moist.
Combine and Serve:
- Mix the scrambled egg mixture with ramen. Serve the ramen, garnishing with chopped green onions.
Recipe Tips
- Avoid Overcooking the Noodles: Cook the ramen noodles just until they're tender. Overcooked noodles can become mushy and lose their texture when mixed with the sauce and eggs.
- Adjust the Seasonings: Feel free to adjust the amounts of soy sauce, oyster sauce, and chili flakes to suit your personal taste.
- Cook Eggs to Your Liking: Some may prefer their scrambled eggs to be fully cooked, while others might like them a bit runny. Cook the eggs according to your preference.
- Serving Fresh: This dish is best served immediately while it's hot. If you need to reheat it, do so gently on the stovetop or in the microwave to avoid drying out the eggs.
- Adding Veggies or Proteins: If you're adding any vegetables or proteins, be sure to cook them before adding them to the noodles.
Serving Suggestions
This Ramen Eggs dish is quite versatile and can be paired with a variety of sides to make a complete meal. Here are a few suggestions:
- Asian Salad: A light, tangy Asian-style salad with fresh veggies can offer a refreshing counterpoint to the rich, flavorful ramen and eggs.
- Stir-fried Vegetables: Serve it alongside colorful, finely chopped stir-fried vegetables for an extra nutritional punch.
- Soup: A simple miso soup or a hot and sour soup can add warmth and balance to your meal.
- Spring Rolls or Dumplings: Complement your dish with a serving of crispy spring rolls or steamed dumplings, elevating the Asian dining experience.
- Grilled or Steamed Meat: If you prefer a non-vegetarian meal, a side of grilled chicken or steamed fish can be a filling addition.
Storage & Reheating
This Ramen Scrambled Eggs recipe is best savored fresh, however, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Unfortunately, this dish may not freeze well due to the texture of the cooked eggs and noodles, which can turn mushy when thawed and reheated.
To reheat, allow the dish to come to room temperature from the refrigerator, which usually takes about 30 minutes. Then, warm it up in a skillet over medium heat, adding a splash of water or broth to prevent dryness. Stir frequently to ensure even heating.
If you prefer, microwaving on medium power, stirring every 30 seconds, can also be an effective reheating method. Please note, when reheating, be sure not to overcook the eggs to preserve the dish's textures and flavors.
FAQs
Absolutely, if you prefer, you can cook the scrambled eggs separately as one of the first things you do and combine them with the ramen at the end.
Certainly! You can substitute with vegetarian oyster sauce or hoisin sauce for a similar depth of flavor. If you don't have either, just use ½ teaspoon sugar with 1 teaspoon soy sauce.
Traditional ramen noodles are made from wheat flour and are not gluten-free. However, there are gluten-free alternatives available, typically made from rice flour, millet, or other gluten-free grains. Always check the product label while purchasing to be sure.
More Tasty Egg Recipes
- Quick Egg Fried Rice
- 10 Minute Chinese Tomato Egg Stir Fry
- Hibachi Fried Rice
- 10-Minute Tomato Ramen
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Ramen Scrambled Eggs (Easy Breakfast Recipe)
Ingredients
- 1 (3 ounce) pack ramen noodles (discard the seasoning packet)
- 1-2 large eggs
- 1 tablespoon unsalted butter
- ½ teaspoon minced garlic
- ½ teaspoon red chilli flakes
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon water
- salt
- 1 tablespoon chopped green onion
Instructions
Cook Ramen:
- Boil the package of ramen noodles in hot water just until tender.
- Drain the cooked noodles and set aside.
Make the sauce:
- In a pan melt butter over medium heat.
- Sauté minced garlic until fragrant. Add chili flakes followed by soy sauce, oyster sauce, and a tablespoon of water, stirring well to combine.
Add ramen:
- Add the cooked ramen noodles to the sauce, toss them until evenly coated.
Cook the egg:
- Beat the eggs lightly in a bowl adding a pinch of salt.
- Move the noodles aside and pour in the beaten eggs. Scramble the eggs until cooked but still moist.
Combine and Serve:
- Mix the scrambled egg mixture with ramen. Serve the ramen, garnishing with chopped green onions.
Notes
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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