20 Minute Veggie Ramen Noodles with Sesame Fried Eggs
User Reviews
5
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Prep Time
8 mins
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Cook Time
12 mins
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Total Time
20 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
20 Minute Veggie Ramen Noodles with Sesame Fried Eggs
Description
The recipe begins by boiling ramen noodles until just tender. Meanwhile, mushrooms are sautéed in olive oil to soften slightly, then combined with garlic, carrots, and green onions for brief cooking to maintain their freshness. A sauce of low-sodium soy, toasted sesame oil, honey, and rice vinegar is stirred in, coating the vegetables and noodles evenly with a balanced sweet and tangy flavor.
The dish is finished with eggs fried in toasted sesame oil until their edges bubble and crisp, adding a contrasting texture and rich flavor. The result is a harmonious blend of tender noodles, crisp vegetables, and silky eggs with a hint of sesame aroma.
This meal works well as a quick lunch or a light dinner, providing a comforting bowl with varied textures and balanced seasoning.
Ingredients
- 6 ounces ramen noodles
- 1 tablespoon olive oil
- 10 ounces shiitake mushrooms sliced
- 4 garlic minced, cloves
- 1 cup carrot shredded
- 4 green onion thinly sliced
- ¼ cup soy sauce low sodium
- 2 tablespoons sesame oil toasted
- 2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- sesame seed for topping, toasted
- egg fried with sesame
- 2 tablespoons sesame oil toasted
- 2 egg or however many you want!, 4 eggs
Instructions
- Bring a pot of water to a boil for the noodles. One it’s boiling, add the noodles - they only take about 3 to 5 minutes. Discard any flavor packets. Once the noodles are done, drain them, reserving a few tablespoons of the pasta water.
- While the water is coming to a boil for the noodles, heat the olive oil in a large skillet over medium heat. Add in the mushrooms and stir. Cook for 5 minutes, until the mushrooms soften a but. Stir in the garlic, carrots and green onions (I reserve a few for topping). Cook for 1 to 2 minutes. Stir in the soy sauce, toasted sesame oil, honey and vinegar.
- Add the noodles right to the skillet and toss well. If you’d like, stir in 1 to 2 tablespoons of the reserved pasta water. Toss occasionally while you make the eggs for topping.
- To make the eggs, heat 1 to 2 tablespoons of toasted sesame oil in a separate skillet over medium heat. Once hot, crack the eggs right into the oil. Season with a pinch of salt and pepper. Let the egg bubble and cook in the oil. If desired, you can spoon a but of oil over the yolk and whites to cook it quicker. I find that this takes 2 to 3 minutes total to cook and get a solid white and runny yolk - depends on how done you like your egg!
- Serve the veggie ramen immediately topped with an egg. Sprinkle on any extra green onions and sesame seeds
User Reviews
Overall Rating
5
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