Ramen Scrambled Eggs Recipe

Instant ramen noodles: These are quick-cooking noodles that come with a seasoning packet, often found in the international or Asian food aisle.

Eggs: Large eggs provide the protein and richness for the scrambled eggs.

Butter: Adds a creamy texture and flavor to the scrambled eggs.

Green onions: Chopped green onions add a fresh, mild onion flavor and a pop of color.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the scrambled eggs.

To enhance the flavor of your ramen noodles, consider toasting them lightly in the butter before adding the eggs. This will give the noodles a slightly nutty taste and add a delightful crunch to your Ramen Scrambled Eggs.

• instant ramen noodles - Substitute with rice noodles: Rice noodles provide a similar texture and can be a gluten-free option.

• instant ramen noodles - Substitute with soba noodles: Soba noodles offer a nutty flavor and are made from buckwheat, which can be a healthier alternative.

• large eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great vegan option.

• large eggs - Substitute with chickpea flour: Chickpea flour mixed with water can create a batter that resembles scrambled eggs, suitable for vegans.

• butter - Substitute with olive oil: Olive oil is a healthier fat and can provide a different but pleasant flavor.

• butter - Substitute with coconut oil: Coconut oil adds a slight sweetness and is a good dairy-free alternative.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• chopped green onions - Substitute with leeks: Thinly sliced leeks can provide a similar flavor profile and add a bit more texture.

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

• pepper - Substitute with chili flakes: Chili flakes add a bit of heat and can provide a different dimension of flavor.

• 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 clean and dry to maintain the freshness.
• For short-term storage, place the container in the refrigerator. The ramen scrambled eggs will stay fresh for up to 3 days.
• If you plan to freeze the dish, use a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn.
• To reheat, thaw the ramen scrambled eggs in the refrigerator overnight if frozen. This ensures even reheating and maintains texture.
• Reheat the dish in a pan over medium heat, stirring occasionally until heated through. You can also use a microwave, but do so in short intervals to avoid overcooking.
• Add a splash of water or broth when reheating to keep the ramen scrambled eggs moist and prevent them from drying out.
• Garnish with fresh green onions or a sprinkle of soy sauce to revive the flavors before serving.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  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 thoroughly warmed.

• Microwave Method:

  1. Transfer the ramen scrambled eggs to 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 continue heating in 30-second intervals if necessary.

• 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 about 10-15 minutes, or until the dish is heated through.

• Steaming Method:

  1. Set up a steamer by bringing water to a boil in a pot and placing a steaming basket on top.
  2. Place the ramen scrambled eggs in a heatproof dish and put it in the steaming basket.
  3. Cover and steam for about 5-7 minutes, or until 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 about 5-7 minutes, checking halfway through and stirring if necessary to ensure even heating.

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

• Strainer: Used to drain the cooked ramen noodles.

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

• Whisk: Used to beat the eggs thoroughly.

• Pan: Used to melt the butter and scramble the eggs.

• Spatula: Used to stir and scramble the eggs and to combine the noodles and green onions.

• Knife: Used to chop the green onions.

• Cutting board: Used as a surface to chop the green onions.

Prepare ingredients in advance: Chop green onions and beat eggs ahead of time to streamline the cooking process.

Use one pot: Cook the ramen noodles and scramble the eggs in the same pan to minimize cleanup.

Quick cooling: After cooking, rinse the ramen noodles under cold water to stop them from overcooking.

Pre-measure seasonings: Have salt and pepper ready to go so you can season the eggs quickly.

Melt butter efficiently: Cut the butter into small pieces to help it melt faster in the pan.