Name: Ramen noodle egg scramble
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 35 g instant ramen noodles, crumbled, seasoning packet discarded; 9 large egg whites, beaten; 1 large egg, beaten; 1 tsp canola oil; 2 cloves garlic, minced; 1 green onions, sliced, whites and greens separated; 1 tsp low sodium soy sauce; 1/2 tsp black pepper; 1/2 cup water; 3/4 tsp rice vinegar; 3/4 tsp sriracha

Nutrition

Per serving

462 calories

Protein: 43g; 38% of calories
Carbs: 34g; 30% of calories
Fat: 16g; 32% of calories

Instructions

Prep 15 min · Cook 5 min

Place the crumbled ramen noodles and water in the nonstick skillet over medium-high heat. Simmer for 2 to 3 minutes until the noodles are tender and most of the water has evaporated. Drain any remaining water from the skillet.
Return the skillet to medium heat and add the canola oil. Add the softened noodles, garlic, and the white parts of the green onions. Cook for 3 minutes, stirring often, until the noodles are golden and the garlic is fragrant.
In a small bowl, whisk together the egg whites, whole egg, soy sauce, and black pepper. Pour the mixture over the noodles in the skillet. Cook for 4 to 5 minutes, folding gently with a spatula, until the eggs are fully set with no liquid pooling in the pan. Done when set and opaque, 160°F.
Remove the skillet from the heat. Stir in the rice vinegar. Transfer the scramble to a bowl and top with the green onion tops and a drizzle of sriracha.

Nutrition

Ingredients

Instructions

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