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Instant Ramen Omelet

Instant Ramen Omelet

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Cook ramen noodles according to directions on package. Rinse, drain, season with salt and pepper to taste, and set aside.

Heat olive oil in a medium non-stick pan over medium-high heat. Add onions and garlic and cook, stirring occasionally, for one to two minutes or until soft and fragrant. Add spinach and cook for one minute, or until wilted.

Add noodles to pan and mix well with other ingredients. Cook until heated through, about another two minutes.

Spread noodle mixture evenly over the pan. Slowly pour beaten eggs over noodles, evenly covering the whole mixture.

Lower heat to medium-low and cook for four minutes. Flip the omelet with a flat spatula and cook for another three to four minutes.

Divide omelet between two plates, season with salt and pepper, and top with a drizzle of Sriracha.

How to Prepare Perfect Ramen noodle omelette

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ramen noodle omelette. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ramen noodle omelette is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Ramen noodle omelette is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook ramen noodle omelette using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Ramen noodle omelette:

  1. Make ready of instant noodle/ramen u like (i used indomie).
  2. Prepare of eggs.
  3. Make ready of salt n pepper.
  4. Get of Water.
  5. Make ready of Frying oil (i used at about 4 tbsp oil).

Instructions to make Ramen noodle omelette:

  1. Boil the noodle. Then set aside. Throw away the water after boiled.
  2. Crack the egg then beat it n mix it with noodle. add salt n pepper.
  3. Prepare heated pan then put noodle omelette (step 3) on pan. Wait until golden then flip the omelette and cooked until the color change (golden).
  4. Serve it. U can eat this with tomato sauce if u like.

So that is going to wrap it up with this special food ramen noodle omelette recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

Yes, You Need a Recipe for Instant Ramen

I know what you're thinking. A recipe for instant ramen? Don’t you just follow the directions on the package—boil water, dump in noodles and spice packets, and “stir occasionally”?

For some, this vague and imprecise approach produces a satisfactory result. The noodles are warm, the broth is seasoned. But, as I found out when writing my cookbook, Koreatown, Koreans have a ramen process that makes for a better bowl.

And Koreans should know. It's said that, on average, South Koreans eat 80 bags per person annually, which is a hell of a lot of instant noodles, and reason I look to the Koreans for instant ramen tutelage. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word). The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well.

Bring 2 ½ cups of water to a boil in a large saucepan over high heat. Add the soup base and vegetable mix. Boil for 1 minute.

Add the whole disc of dried noodles. Do not break the noodles in half. I know it’s fun to break stuff, but you must resist. Instead, slip the noodles into the boiling broth and press them down with chopsticks or a fork to keep them submerged. Don't stir the noodles—just keep them submerged. After 2 minutes, the noodles will soften and break apart.

Fanning ramen with a pot lid.

This is critical: I find that simply boiling the noodles for 4-5 minutes, as most ramen directions read, produces a limp and soggy noodle. To avoid this, you have to slow down the noodle’s cooking process while the broth continues to cook. The best way to do this: fan the noodles.

At the two minute mark, when the noodles have softened and come apart, pull the noodles from the broth and fan them for two minutes. The flow of air will stunt the cooking process, which gives the noodles a slightly more al dente texture.

No fan? Forgot the first grade skill of making one out of paper? You can use a pot lid, or even your hand.

Return the now-cooled noodles to the broth and add your toppings. Next week I'll go into the many, many ways to top instant ramen. For now, let's focus on the classic. Crack a raw egg over the noodles, cover the pot, and boil for 30 seconds. Turn off the heat, cover and let sit for 30 seconds more. Serve immediately.

Miso shrimp and corn ramen

In a saucepan over high heat, whisk together 2 cups of water, 1/2 the flavor packet from seafood or spicy ramen, and 1 teaspoon of white miso. When it comes to a boil, add the noodles and reduce to a simmer when they soften, stir in a few raw frozen shrimp, making sure they’re submerged in the broth, and cover the pot. Cook for 2-4 minutes until the noodles are cooked and shrimp is opaque, then stir in 1/4 cup frozen corn kernels. Pour into a bowl and serve with sliced scallions and generous dollop of chili-garlic sauce.

  • This recipe is so versatile, and you can change it up so many ways! You can keep it super simple with just the ramen noodles, seasoning, butter and eggs, or you can add any meats and/or vegetables that you like.
  • I like the chicken-flavored ramen soup the best, but you could use any flavor.
  • I use Black Forest ham from the deli because I usually have it on hand for making sandwiches, but any kind of ham will do. This would be a great use-up for leftover ham from dinner.
  • No ramen noodle soup in the house? Use some spaghetti or angel hair pasta and some chicken base or bouillon instead!

This may not be the prettiest breakfast dish you’ve ever seen, but trust me, what it lacks in looks, it definitely makes up for in flavor!

I hope you try this recipe for Breakfast Ramen Noodles (Denver Omelet Style) and love it as much as I do. Thanks for visiting today!

1 pack chicken flavor Ramen
1 cup of boiling water
2 tablespoons lime juice
1/2 cup of shredded rotisserie chicken
2 tablespoons salsa
1 tablespoon chopped cilantro
Salt and Pepper

1. Crush the Ramen in the wrapper and empty into a bowl.
2. Add the water, cover, and let sit for 8 minutes.
3. Drain the water, add the seasoning, mix well, and set aside.
4. In a separate bowl, add the lime juice, chicken, salsa, and cilantro. Mix well.
5. Add to the bowl of Ramen, mix well, and season with salt and pepper to taste.

Sriracha Pork Ramen (Slash's Jaywalking Ramen)

This recipe is fantastic for clearing out leftovers in the fridge. All the different types of flavor profiles that can be made and combined here are many and varied. This takes a little bit of work, but the end result is well worth it.


  • 4 Large eggs
  • 1 pack of instant ramen (Maruchan works best)
  • 1 Tablespoon of milk
  • 1 Tablespoon of Soy Sauce
  • 1 Teaspoon of Hot Sauce
  • Salt and Pepper to taste
  • Butter and Olive Oil

Now, the rest of the ingredients can be just about anything! Fresh herbs, sauteed veggies, even leftovers from the fridge. The sky’s the limit! I’ll tell you when to add them in later on.

  • Spring-Loaded Tongs
  • Silicone Spatula
  • Pizza Cutter
  • 2 Large Bowls
  • 1 Medium-sized pot
  • Balloon whisk
  • Either a non-stick or over-safe pan
  1. Bring 2 cups of water to a boil in the pot. When the water boils, salt the water and add the ramen cake. Cook for about 5 minutes.
  2. In one bowl, combine the eggs, milk, soy sauce, flavor packet from the ramen and the hot sauce. Whisk to combine.
  3. When the ramen is done, kill the heat and drain the ramen thoroughly.
  4. Combine ramen with egg mixture. NOW is the time to add any more ingredients you may want to add. Sauteed mushrooms, caramelized onions, roasted garlic, shredded chicken, diced ham, etc. The sky’s the limit! There’s only two things I’d caution: don’t use more than three ingredients at a time and if you want to add cheese, don’t do so until the end.
  5. Melt butter and add olive oil in pan with medium-high heat
  6. Add the mixture to the pan and cook for 7 or 8 minutes, while moving the pan occasionally to prevent sticking.
  7. If you have an oven proof pan, slide the entire thing into your over set to broil. Cook until the top is browned and slightly crispy. If you don’t have an oven proof pan, take your pizza cutter and divide the mixture into 4 slices and flip over each slice and cook for another 5 minutes. Serve hot.

I hope you guys enjoy this recipe! It is well worth the work! It’s perfect for breakfast, lunch or dinner!

This Is the One Instant Ramen Hack You Absolutely Need

With back-to-school season upon us comes an even more urgent need for quick meal hacks. And lots of instant ramen. Lots and lots of instant ramen.

I’ve been slurping up noodles since I left the womb, so I’ve been finessing my instant ramen preparation for years. And hundreds of packets later, here’s a trick I learned to make a perfect bowl.

Packages typically include instructions specifying the amount of water to boil noodles in, often because that’s the water that ends up doubling as soup or hydrating a sauce. That makes sense as far as convenience goes but more times than not, I’ve found myself wishing the soup was more flavorful or less spicy.

An easy solution to this? Get a kettle or separate pot of water boiling while your noodles cook. When they’re ready, drain or fish them out and place into a serving bowl. Top with the powder packet. And then pour the second pot of hot water into the bowl, starting with less and adding more to taste. Stir and enjoy. Regardless of what the instructions prescribe, this trick ensures that your broth can always be adjusted to your exact liking.

Keep in mind: This technique is for instant ramen that doesn’t come in a readymade cup or bowl. But even with those, it’s always a safe bet to add a little less hot water than directed if you like the broth potent, and to always have some extra in the kettle in case it warrants additional dilution.

Just because instant ramen might be a no-fuss way to get a meal down – or a late-night snack to tide you over – doesn’t mean it has to be “fine.” A smidge more effort can make those long nights and a cozy bowl that much better.

20 Ways to Up Your Instant Ramen Game

Remember when I dropped that recipe for instant ramen on you? No? Dude. If you still think the recipe for instant ramen is what’s printed on the packaging, we've got to talk. Read this, then come back.

Done? Good. Now you're ready for part two of ramen calculus: the vegetables, proteins, sauces, and seasonings you will add to it. Because there's no getting around the fact that instant ramen is a foodstuff that needs a little pumping up. And with some creativity, a scan of your pantry and fridge, and maybe a side trip to your local Asian supermarket, you can pump with the best of them.

An example of the best of them: Sarah Gavigan of Nashville’s Otaku South. While Gavigan tends to eat mostly fresh ramen, she does keep a stash of instant at home, and last week she gussied up a bowl with pulled pork, yuzu gochujang, bacon drippings and kimchi. “Topping instant ramen is like painting on a canvas,” Gavigan says.

It's true. And you needn’t be a chef to start painting. All you need are a few toppings (I've listed 20 of my favorites in alphabetical order below) and a light hand with those seasoning packets—the only thing worse than underseasoned ramen is overseasoned ramen.

Individually-wrapped slices of American cheese are not for sandwiches or burgers. Because those slices are actually barely real food. But the thin, oily cheese-ish product works in magically rich ways when melted on top of hot noodle soup.

Asian greens wilt on contact with hot soup and are a nice contrast to the spices and proteins you will also be adding. Make sure to wash your greens thoroughly, then wash them again—nothing ruins an artfully made bowl of instant ramen like a little sand.

Called nori or kim, sheets of umami-packed seaweed can be cut into thin strips with scissors or crumbled atop the broth and noodles. Adds crunch and elements of “the sea.”

In the recipe I contend that you should always mix an egg into your ramen. Just what shape your egg takes is up to you. Top the bowl with a fried egg (watch out Instagram!), or add a poached egg that can be broken over the noodles and broth with supreme runniness.

These can be found at all Asian grocery stores, typically pre-cooked and frozen. Defrost, slice thin, and toss into the broth, or skewer and place on the side. Adds both subtle sweetness and a pleasantly fishy vibe. Similarly, Japanese kamaboko— colorful loafs of processed fish that are thinly sliced—can do the same trick.

While sriracha (see below) is the most commonly used hot sauce for ramen, Frank’s adds a similar amount of heat, with more salt and vinegar than sweetness.

Every freezer has an extra bag of frozen peas, corn or spinach. Run under warm water for a couple minutes to defrost, drain and add to the broth. Adds texture and…you are now eating your vegetables!

This incomparable Japanese seasoning is typically served on rice, but it also works to pump up a bowl of ramen. The dry shaker is typically a mix of seaweed, salt, fish flakes or bonito, sesame seeds, sugar and MSG.

This widely available fermented red pepper paste is an anchor in many Korean soups and stews, and can transform weak broth to excellence. Before adding the gochujang, make sure to combine it with a little rice vinegar in a bowl, stirring to break up the clumps.

You'll find many types of kimchi (cucumber, chive) at your local Korean grocery store. Cabbage kimchi is much easier to find—they sell it at Trader Joe’s. All work well in a bowl of ramen, adding a funky and salty addition that can hang out with any broth.

Don't cook your ramen for as long as it says on the package.

Instant ramen is meant to be served piping hot, but allowing the cooked noodles to sit in the warm broth means they may be mushy by the time you're ready to eat.

To avoid this, Rider suggested shortening the cooking time listed on the package.

"Undercooking your noodles by one to two minutes makes them perfect by the time you're ready to enjoy them," Rider said.

You can prevent mushy ramen by draining the noodles immediately and rinsing them under cold water.

Watch the video: Ramen Noodle Omelette, super simple and fun to make 方便面煎蛋饼 (June 2022).