Ramen Scrambled Eggs Recipe

Ramen noodles: These are the base of the dish and can be found in the instant noodle section of your supermarket.

Eggs: These provide the protein and creamy texture for the scramble.

Butter: Used to cook the eggs and add richness to the dish.

Soy sauce: Adds a savory umami flavor to the scrambled eggs and noodles.

Green onions: These are used as a garnish to add a fresh, zesty flavor and a pop of color.

To achieve perfectly fluffy scrambled eggs, make sure to whisk the eggs thoroughly until they are well beaten and slightly frothy. This incorporates air into the eggs, resulting in a lighter texture. Additionally, when scrambling the eggs in the butter, use a gentle folding motion rather than vigorous stirring. This helps maintain the eggs' fluffiness and prevents them from becoming too dense.

• 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: Chickpea flour mixed with water can create a batter that cooks up similar to scrambled eggs.

• butter - Substitute with olive oil: Olive oil provides a healthy fat alternative and adds a different but pleasant flavor.

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

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

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty alternative to soy sauce.

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

• green onions - Substitute with leeks: Thinly sliced leeks can offer a similar texture and a slightly sweeter flavor.

• Allow the ramen scrambled eggs to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled ramen scrambled eggs to an airtight container. Ensure the container is sealed tightly to maintain 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 keep the dish longer, consider freezing. Portion the ramen scrambled eggs into individual servings for convenience.
• Wrap each portion in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date to keep track of storage time.
• When ready to eat, thaw the ramen scrambled eggs in the refrigerator overnight. Reheat in a microwave or on the stovetop until warmed through.
• For best results, add a splash of water or soy sauce when reheating to restore moisture and enhance flavor.
• Garnish with fresh chopped green onions after reheating to revive the dish's vibrant taste and appearance.

• 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. 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.

• 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. Add the leftover ramen scrambled eggs to the skillet.
  4. Stir occasionally and cook for 3-5 minutes until heated through.

• 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 10-15 minutes, or until heated through.

• Steam Method:

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

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

• Colander: Used to drain the cooked ramen noodles.

• Mixing bowl: Used to whisk the eggs until well beaten.

• Frying pan: Used to melt the butter and scramble the eggs.

• Whisk: Used to beat the eggs in the mixing bowl.

• Spatula: Used to scramble the eggs and mix them with the ramen noodles.

• Measuring spoons: Used to measure the butter and soy sauce.

• Knife: Used to chop the green onions.

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

Pre-cook the noodles: 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 pan: A non-stick pan ensures 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 beforehand to streamline the cooking process.

Whisk eggs in advance: Whisk the eggs and store them in the fridge, so they're ready to pour into the pan immediately.