Ramen Scrambled Eggs Recipe

Ramen noodles: These are the star of the dish, providing a chewy texture that complements the creamy eggs. Choose any flavor you like.

Eggs: The base of the scrambled eggs, adding protein and richness to the dish.

Butter: Used for cooking the eggs, it adds a rich, creamy flavor.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a hint of spice and depth to the flavor.

To enhance the flavor of your ramen noodles, consider toasting them in the butter for a minute before adding the eggs. This will give the noodles a slightly nutty taste and a bit of extra texture.

• ramen noodles - Substitute with spaghetti: Spaghetti can mimic the texture of ramen noodles when cooked al dente.

• ramen noodles - Substitute with rice noodles: Rice noodles offer a similar slurpable quality and are a good gluten-free option.

• eggs - Substitute with tofu: Crumbled tofu can replicate the texture of scrambled eggs and is a great vegan alternative.

• eggs - Substitute with chickpea flour: Chickpea flour mixed with water can create a batter that cooks up similarly to scrambled eggs.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can add a different but pleasant flavor.

• butter - Substitute with coconut oil: Coconut oil offers a rich texture and a slight sweetness that can complement the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor profile.

• salt - Substitute with miso paste: Miso paste provides saltiness and a deep, savory flavor.

• pepper - Substitute with chili flakes: Chili flakes add heat and a different kind of spice to the dish.

• pepper - Substitute with paprika: Paprika offers a mild spice and a smoky flavor that can enhance the dish.

• 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. Ensure the container is sealed tightly to maintain freshness.

• Store the container in the refrigerator. The ramen scrambled eggs will keep well for up to 3 days.

• For freezing, place the cooled ramen scrambled eggs in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date to keep track of its storage time. The ramen scrambled eggs can be frozen for up to 1 month.

• To reheat, thaw the ramen scrambled eggs in the refrigerator overnight if frozen. Heat in a non-stick pan over medium heat, stirring occasionally, until warmed through. Alternatively, microwave on medium power in 30-second intervals, stirring in between, until hot.

• Avoid overcooking during reheating to maintain the texture and flavor of the ramen scrambled eggs.

• 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 15-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 to heat evenly, for about 3-5 minutes or until heated through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the ramen scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, checking occasionally to ensure it’s heated through.

• Steamer Method

  1. Set up a steamer with boiling water.
  2. Place the ramen scrambled eggs in a heatproof dish or bowl.
  3. Cover the dish with a lid or aluminum foil.
  4. Steam for about 5-7 minutes, or until the eggs are thoroughly heated.

• Air Fryer Method

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the ramen scrambled eggs in an air fryer-safe dish.
  3. Heat for 5-7 minutes, stirring halfway through to ensure even heating.

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

• Strainer: Used to drain the cooked ramen noodles.

• Mixing bowl: Used to whisk the eggs with salt and pepper.

• Whisk: Used to beat the eggs until well combined.

• Frying pan: Used to cook the scrambled eggs and combine them with the ramen noodles.

• Spatula: Used to stir the eggs gently while cooking and to mix in the ramen noodles.

• Measuring spoons: Used to measure the butter, salt, and pepper accurately.

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

Use a non-stick pan: A non-stick pan ensures that the eggs and noodles don't stick, making the cooking process faster and cleanup easier.

Prep ingredients ahead: Whisk the eggs and season them with salt and pepper the night before. Store them in the fridge to save time in the morning.

Melt butter quickly: Cut the butter into small pieces so it melts faster when you start cooking.