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15-Minute Ramen Noodles with Eggs – A Delicious Life-Saver

ramen noodles with eggs
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A quick and easy ramen noodle dish with eggs and mixed vegetables, perfect for a fast dinner.

Ingredients

Scale
  • 2 packs ramen noodles (discard seasoning packets or use 1/2 packet for extra flavor)
  • 1 cup mixed vegetables (peas, corn, carrots)
  • 1 Tbsp neutral oil (vegetable/canola)
  • 1 tsp minced garlic (optional)
  • 2 Tbsp soy sauce
  • 1 Tbsp sriracha or chili garlic sauce (adjust to taste)
  • 1 tsp sesame oil (optional, for flavor)
  • 1 tsp sugar or honey (balances the spice)
  • 2–4 Tbsp water (to loosen sauce as needed)
  • 2 hard-boiled eggs (peeled)
  • Optional garnish: green onions, sesame seeds, extra chili flakes

Instructions

  1. Boil eggs (if needed): Add eggs to a small pot, cover with water, bring to a boil, then simmer 10–11 minutes. Cool in cold water and peel.
  2. Cook noodles: Boil ramen noodles for 2–3 minutes until just tender. Drain well.
  3. Warm veggies: In a skillet over medium heat, add oil and garlic (if using). Stir 30 seconds. Add mixed veggies and cook 2–3 minutes until heated through.
  4. Sauce it up: Stir in soy sauce, sriracha, sesame oil, and sugar/honey. Add a splash of water to make it glossy.
  5. Toss noodles: Add drained noodles and toss until evenly coated and warmed through, about 1 minute.
  6. Serve: Plate the noodles and top with 2 boiled eggs (whole or halved). Add optional garnishes.

Notes

  • Adjust spice level by reducing or increasing sriracha.
  • Use fresh or frozen vegetables.
  • For extra protein, add cooked chicken or tofu.

Nutrition

Keywords: easy ramen recipe, quick noodle dinner, mixed vegetable ramen, instant ramen upgrade, spicy ramen noodles

Find it online: https://jessicarecipe.com/ramen-noodles-with-eggs-recipe/