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20 Minute Veggie Ramen Noodles with Sesame Fried Eggs

These 20 minute ramen noodles and loaded with mushrooms, carrots and scallions, then topped with a delicious sesame fried egg.
5 from 18 votes
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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
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