Ramen Scrambled Eggs Recipe

Ramen noodles: Instant noodles that come in a variety of flavors, providing a quick and easy base for the dish.

Eggs: Essential for creating the scrambled egg component, adding protein and richness.

Butter: Used to cook the eggs, adding a creamy texture and flavor.

Soy sauce: Adds a savory, umami flavor to the dish, enhancing the overall taste.

Green onions: Chopped and used as a garnish, adding a fresh, mild onion flavor and a pop of color.

When scrambling the eggs, make sure to cook them on medium heat to avoid overcooking. This will ensure they remain soft and fluffy. Additionally, when adding the ramen noodles to the skillet, make sure they are well-drained to prevent the dish from becoming too watery. Stirring in the soy sauce evenly will help distribute the flavor throughout the dish. Finally, use fresh green onions for a crisp, aromatic garnish that enhances the overall taste.

• ramen noodles - Substitute with rice noodles: Rice noodles provide a similar texture and can absorb flavors well, making them a good alternative.

• ramen noodles - Substitute with spaghetti: Spaghetti can mimic the texture of ramen when cooked al dente and is a common pantry staple.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based alternative.

• eggs - Substitute with chickpea flour scramble: Chickpea flour mixed with water and spices can create a similar texture and flavor to scrambled eggs.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can add a nice flavor to the dish.

• butter - Substitute with margarine: Margarine can be used as a direct replacement for butter, offering a similar texture and taste.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, making them a good substitute for soy sauce.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a direct replacement.

• green onions - Substitute with leeks: Thinly sliced leeks can offer a similar texture and a slightly sweeter flavor compared 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 into 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 3-4 days.
• For longer storage, consider freezing. Place the ramen scrambled eggs in a freezer-safe container or a resealable freezer bag. Remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness.
• When ready to eat, thaw the ramen scrambled eggs in the refrigerator overnight.
• Reheat the ramen scrambled eggs in a skillet over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
• Add a splash of soy sauce or a bit of butter while reheating to refresh the flavors.
• Garnish with fresh chopped green onions before serving to add a burst of freshness.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Once the butter has melted or the oil is hot, add the leftover ramen scrambled eggs.
  4. Stir occasionally to ensure even heating, cooking for about 3-5 minutes until heated through.
  5. Garnish with fresh chopped green onions if desired.

• 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. Microwave on medium power for 1-2 minutes.
  4. Stir the mixture halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 30 seconds if needed.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ramen scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Remove from the oven and give it a gentle stir before serving.

• Steamer Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover ramen scrambled eggs in a heatproof dish that fits inside the steamer basket.
  3. Cover the steamer and steam for about 5-7 minutes, or until heated through.
  4. Carefully remove the dish from the steamer and stir before serving.

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

• Mixing bowl: A bowl used to whisk and beat the eggs before cooking.

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

• Pot: A container used to cook the ramen noodles according to the package instructions.

• Strainer: A tool used to drain the water from the cooked ramen noodles.

• Spatula: A utensil used to stir and scramble the eggs in the skillet.

• Measuring spoons: Tools used to measure out the butter and soy sauce accurately.

• Knife: A tool used to chop the green onions for garnish.

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

Pre-cook the ramen: Cook the ramen noodles in advance and store them in the fridge. This way, you can quickly add them to the scrambled eggs when needed.

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

Prep ingredients ahead: Chop the green onions and measure out the soy sauce before you start cooking. This reduces prep time and keeps you organized.

Whisk eggs thoroughly: Whisk the eggs well before cooking to ensure they cook evenly and quickly.