Ramen Scrambled Eggs Recipe

Ramen noodles: These are the base of the dish, providing a chewy texture and absorbing the flavors of the other ingredients.

Eggs: They add protein and a creamy texture when scrambled.

Butter: Used for cooking the eggs, adding richness and flavor.

Soy sauce: Adds a savory umami flavor that enhances the overall taste of the dish.

Green onions: Provide a fresh, slightly sharp flavor and a pop of color as a garnish.

When scrambling the eggs, make sure to use a gentle folding motion rather than vigorous stirring. This technique helps create soft, fluffy scrambled eggs that blend seamlessly with the ramen noodles. Additionally, be sure to cook the noodles just until they are al dente, as they will continue to cook slightly when combined with the eggs and soy sauce in the pan.

• 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 soba noodles: Soba noodles have a slightly nutty flavor and can be a healthier option with a similar consistency.

• 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: 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 nice flavor to the dish.

• butter - Substitute with coconut oil: Coconut oil can offer a slightly sweet flavor and works well for cooking scrambled eggs.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a slightly sweeter and less salty flavor.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish similarly to green onions.

• green onions - Substitute with leeks: Thinly sliced leeks can provide a similar texture and a slightly sweeter 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 to an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The ramen scrambled eggs will stay fresh for up to 3 days.

• For longer storage, place the airtight container in the freezer. The ramen scrambled eggs can be frozen for up to 1 month without losing much of their flavor or texture.

• When ready to reheat, thaw the frozen ramen scrambled eggs in the refrigerator overnight. This gradual thawing helps maintain the texture of the dish.

• Reheat the ramen scrambled eggs in a pan over medium heat. Add a small amount of butter or olive oil to prevent sticking and to refresh the flavors.

• Alternatively, you can reheat the dish in the microwave. Place the ramen scrambled eggs in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 30-second intervals, stirring in between, until heated through.

• Garnish with fresh chopped green onions before serving to add a burst of freshness and color.

• Microwave Method:

  1. Place the 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 for an additional 30 seconds if needed.
  5. Garnish with fresh green onions before serving.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Add the ramen scrambled eggs to the pan and stir occasionally.
  4. Cook for 3-5 minutes, or until heated through, ensuring not to overcook the eggs.
  5. Garnish with fresh green onions before serving.

• Oven Method:

  1. Preheat the 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, or until heated through.
  5. Garnish with fresh green onions before serving.

• Steaming Method:

  1. Place the ramen scrambled eggs in a heatproof dish.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Add water to the pot and bring it to a simmer.
  4. Place the dish in the steamer or on the rack, cover, and steam for 5-7 minutes.
  5. Garnish with fresh green onions before serving.

• Pot: 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.

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

• Pan: Used to scramble the eggs and combine them with the ramen noodles.

• Spatula: Used to scramble the eggs and stir the ramen noodles and soy sauce together.

• Knife: Used to chop the green onions.

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

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

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 in advance: Chop the green onions and measure out the soy sauce before you start cooking. This minimizes interruptions and speeds up the process.

Whisk eggs thoroughly: Whisking the eggs well before adding them to the pan ensures even cooking and saves time.