RAMEN n’ EGGS

Ramen and eggs. You probably ate this in college because it filled you up and it was cheap. This dish is my new go to. I eat it after a long run. I eat it for breakfast, lunch and dinner. It’s quick, easy and filling. You can add vegetables. You can add extra protein. It’s up to you. That’s how versatile this dish is.

THE RECIPE:

  • 1 “Brick” Brown Rice Millet Ramen
  • 1 tbsp. Olive oil
  • Dash hot chili sesame oil
  • 1/2 tsp. Red pepper flakes
  • 1-2 Green onions, chopped, white and green
  • 1 Clove garlic, minced
  • 1 tsp. Garlic powder
  • 1 tsp. Everything Bagel Seasoning
  • 1/4 tsp Trader Joe’s Chili Onion Crunch
  • Veggies of your choice, Zucchini, Broccoli Rabe, Broccoli are excellent choices
  • Protein of your choice (optional)
  • 1-2eggs (your decision)
  • 2 tsp. Soy Sauce
  • 1 tsp. Sriracha
  • 1/4 tsp. fish sauce
  1. Boil ramen according to package directions. Drain really well.
  2. Add both oils to frying pan. When oils are shimmering, add drained ramen. Cook on medium high heat for 2-3 minutes until a little dry. Next, add chili flakes, green onions, garlic, garlic powder, Everything Bagel Seasoning and Trader Joe’s Chili Onion Crunch to noodles. Stir to combine. Push to one side, crack eggs into pan, stirring frequently until scrambled. Stir into ramen mixture
  3. Add veggies, protein, if you want, soy sauce, Sriracha and fish sauce. Stir for about 30 seconds. Until everything is well covered.
  4. Take off heat and pour into your favorite bowl. Add more Sriracha or Chili Onion crunch.
  5. Totally eat up! You’ll probably want more.

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