Ramen Noodle Omelet: Ramelette
What happens when you mix crispy ramen noodles with a fluffy omelet? You get a Ramelette—a crunchy, umami-packed twist on your breakfast (or late-night snack) favorite!
Prep
5m
Cook
15m
| Category: | Breakfast Side Dish |
| Seasons | All |
| Tags: |
Ingredients
For
1
Serving(s)
Ingredients
| 2 Oakdell Cage-free eggs |
| 1 (3 oz) package ramen noodles |
| 2 Tablespoons sesame oil, divided |
| 1 cup cabbage, shredded |
| 1 Tablespoon low sodium soy sauce |
| 1 teaspoon rice vinegar |
| 1 pinch red pepper flakes |
| 1/2 teaspoon pepper |
| 2 green onions, chopped, divided |
| 1 teaspoon toasted sesame seeds |
Ramen Noodle Omelet: Ramelette Directions
- Prepare the ramen noodles according to the package instructions, and drain the broth.
- Heat one tablespoon of oil in a large skillet over medium-high heat. Add your cabbage and cook until it softens.
- Add the eggs to a medium bowl and whisk them with a fork. Stir in the soy sauce, vinegar, red pepper flakes, one chopped green onion, cabbage, and pepper.
- Transfer the noodles from the ramen to the egg mixture.
- Add the remaining tablespoon of sesame oil to the pan, then add the eggs and ramen noodles and cook on medium-high heat for 6 minutes or until eggs are set. Flip and cook for 6 minutes or until the noodles get slightly crispy. Top with sesame seeds and the remaining green onion.
