Egg + Vegetable Ramen


By Dane Feldman

Photo by Dane Feldman.

Ramen as a standalone cuisine has been in the forefront of our dining culture for several years now. One of the best features of ramen is its ability to be a blank canvas. Anything goes in a bowl of ramen, but this recipe is fairly tame with an Asian flair.

What you’ll need:
1 package ramen noodles
2 eggs
1/4 onion, chopped fine
1/4 cup baby carrots, chopped fine
1/4 cup dry white wine
1 tsp peanut butter
1 tsp low sodium soy sauce
1/2 tsp garlic, chopped
1/2 tsp toasted sesame oil
1/2 tsp sesame seeds
Mongolian fire oil
Olive oil

Cook the ramen.

While the ramen is cooking, heat some olive oil and the garlic in a small skillet. Add the onion and carrots and saute until the onions are translucent. Pour in the soy sauce, wine, and sesame oil. Stir in the peanut butter and cook down.

Add the cooked ramen and make a hole in the sauce. Crack one egg into the hole and fry.

In a separate pan, fry the remaining egg sunny side up in olive oil.

Stir the noodles, vegetables, and egg and serve in a bowl. Top with the sunny side up egg, sesame seeds, and fire oil to taste before serving.


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