20 Minute Veggie Ramen Noodles with Sesame Fried Eggs.
20 minute ramen noodles are a must-make this week!
I mean, look at that. Easy. Delicious. Full of flavor!
Dinner is on the table in minutes.
And that egg! Oh we are going to talk about that egg.
These noodles are a spin off of the my 15 minute sesame ramen noodles from my last cookbook. Those are a major favorite in the book – easily one of the most popular recipes.
But these ones have more veggies, a slightly different sauce and then… the egg. All here for you!
Today, we’re starting with a ton of shiitake mushrooms, carrots and scallions. Sautéing that all and adding a delicious mixture of garlic and soy sauce and honey and sesame. YUM.
Then stirring in ramen noodles!
They soak up some of the sauce and really hold flavor. The noodles are light and airy and also seriously comforting at the same time.
But let’s get to the juiciest part.
Let’s talk about these egg!
Remember a few years ago when I was obsessed with olive oil fried eggs? I think they became big in 2014, right around the time I had Max. I LOVED making a good olive oil fried egg, because the edges got super crispy but the yolk stayed creamy. It’s the best thing ever, trust me.
So!
This is that, but with toasted sesame oil. Oh heck yes. We love toasted sesame oil so much in this house. Eddie marinates his chicken in it for lunches each week. I use it as a drizzle on dishes and of course, to make said sesame ramen noodles from The Pretty Dish.
These eggs are my new favorite eggs.
It’s no secret that eggs are my favorite food. As least at the moment. I love them any and all ways.
Topping these noodles with an egg makes the meal super satisfying. Nourishing. It’s easy and simple and just loaded with flavor.
Also one could argue that topping these noodles with an egg makes this breakfast. I do not disagree.
I’m super into making ramen at home. The soup ramen! It’s much easier to throw together than you’d think too. I love this bacon and egg ramen, this pulled pork ramen and especially this leftover turkey ramen which is perfect for next month.
Of course, if you just want to use the noodles like this, I also like to use them in these peanut noodles. Ridiculously good.
This is the versatile, flavorful comfort food we need right now.
20 Minute Ramen Noodles
20 Minute Veggie Ramen Noodles with Sesame Fried Eggs
Ingredients
- 6 ounces ramen noodles
- 1 tablespoon olive oil
- 10 ounces sliced shiitake mushrooms
- 4 garlic cloves, minced
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- ¼ cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- toasted sesame seeds, for topping
- sesame fried eggs
- 2 tablespoons toasted sesame oil
- 2 or 4 eggs (or however many you want!)
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
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Flavor town.
17 Comments on “20 Minute Veggie Ramen Noodles with Sesame Fried Eggs.”
Hi Jessica! Since we are on the Asian file today, may I suggest you use MIRIN instead of oil next time you cook salmon or pork loin? Drizzle on top, it’s sweet and it caramelize beautifully with an amazing flavor. You will love it, I know… And thanks for the Ramen, it takes guilt out of my plate since I love to use it various ways as well. I tried the Spinach or Beet noodles as well, it’s wonderful. Made by Bowlfull. Did you find/buy the Alcan non-stick baking foil?
i didn’t find it yet! i’ve got to get my hands on it. :)
I was wondering what to do with some shitake mushrooms I have.
What kind of non-stick pan do you use?
food52 green pans! i absolutely love them. https://food52.com/shop/products/6310-food52-x-greenpan-nonstick-cookware-collection
Any other veggies you think would be good in this? Mushrooms aren’t very popular in my house. Thank you!!!
hi abby! i would use either brussels or broccoli! i think both would be delish!
Just wanted to drop by and say we made this tonight because we wanted something easy and had some (regular) mushrooms that needed to be used up. Turned out great and it was very easy / fast. I think that you could put just about any cooking veggie you like in it – I’m wishing I’d thought to throw in some shredded zucchini which I also need to use up!
Just wanna tell you that I’m reading your post at midnight and just can’t wait until the sun rises to make it. My mouth is water!
Best Kitchen Utensils
testing1234
This looks so delicious! Sadly last week i was put on a liqued to low residue diet. I will def make this but was wondering if you had some yummy low residue recipes…?
“I’ve struggled with my weight my whole life and it’s safe to say that I’ve tried a LOT of diets… The Keto diet is the only one I’ve managed to stick to and the weight is literally melting off my body. Unlike other diets where I am feeling hungry all day and food is constantly on my mind, the keto diet has completely eliminated this, I actually NEVER feel hungry with this way of eating! I would definitely recommend anyone struggling to lose weight to try these custom keto meal plans as they really have been a godsend for me.” Visit : : https://bit.ly/2U1lr6b
Pingback: Fresh Start - January Color of the Month + Knit Dispatch - Tributary Yarns & This Knitted Life
I had everything on hand to make this for a Saturday afternoon lunch…let me just repeat what my 19year old son said, “That was pretty bangable!” Thanks for the quick, hearty, easy meal. This will definitely be in the rotation!
Hi, I’ve made this a dozen times and my family loves it! Bonus points for my kids loving it, too :) I wondered…to switch it up, do you think shrimp would work instead of eggs? Thanks so much!
What a great ‘Meatless Friday’ meal! I had all the ingredients on hand and was so easy to put together. Will certainly be going into our rotation!
Hubby loved it.
Added one cup petite peas, and my mushrooms were already cooked, otherwise made as directed.
Thx for a delicious, fast & easy recipe
Second time making this recipe. My family loves it! We drizzle a little sriracha on for some heat. The egg on top is divine!