I first saw this idea for a Ramen Omelette over a year ago and mentally bookmarked it as something I wanted to try if I happened to be over-served at some point in the future. But the truth is that I go to bed at 9:30pm now so the options for all-night parties have pretty much evaporated.
That’s cool though. This Ramelette is still good eats and I happily scarfed it for lunch one day.
I’ll give a shout-out to the first place I saw this recipe, which was this post from Josh Scherer and his Culinary Bro-down Cookbook. I adjusted it a bit to make it for one rather than a larger omelet which would serve two. But the genius of this recipe is in its simplicity and you can truly make it your own.
Give this simple ramen noodles with eggs recipe a go!
- The Ramen Omelette Recipe was updated April 18, 2019 to add video and spiffy up directions!
- 1 package ramen noodles
- 2 large eggs
- 1 teaspoon oil
- Chili garlic sauce, garnish
- Scallions, garnish
- Cook ramen according to package but don’t add spice pack to water. When ramen is cooked, drain it, rinse with cold water, and then dry it on a few paper towels.
- Whisk together eggs with 2 teaspoons of spice seasoning from ramen package.
- Heat a small nonstick skillet over medium heat. Add oil and half of the ramen noodles (you can save the rest for your next ramelette!) Let the noodles cook for one minute.
- Add whisked eggs and stir the eggs gently to make sure they are evenly distributed. Cook for about 2 minutes until eggs are set.
- Flip the omelette! Be confident with it and use a spatula to help lift it. Cook for another 30-60 seconds on the second side.
- Slide ramelette out onto a plate and cut into quarters. Garnish with chili garlic sauce and scallions.
Did you make this recipe?
How to Make a Ramen Omelette
What you don’t want to do here is use the spice packet that comes with ramen (I like chicken flavor for this) in the noodles. Instead mix in a few teaspoons of the spice mix to the eggs directly. I wouldn’t recommend using the whole spice packet on two eggs. That’ll end up being too salty. Use about half and stir it together really well.
Cook your noodles in water, like ya do.
Then drain the noodles, rinse them with cold water, and dry them off with a few paper towels. Otherwise they will get gloopy in the skillet later.
Heat your nonstick skillet over medium heat with a little oil and then in goes the noodles! I used half of my ramen noodles, but you could use the whole batch if you wanted to go big.
Let the noodles sizzle there for a minute before adding your eggs. They will get some crispy bits on them which is great.
Then in with the eggs! Stir them around to make sure they are distributed evenly, but don’t mess with them too much.
Cook them for two minutes and then the flip! Flip with confidence and use a spatula to help lift the edges. It’ll be sturdier than just eggs thanks to the noodle supports.
Cook it for another 30-60 seconds on the second side and you are ready to eat your ramen omelette. Eat it as soon as possible garnished with chili garlic sauce and scallions. That’s just my preference but you could add almost anything to this and it’ll be just fine.
Pretty fun recipe! Give it a shot!