Crispy noodles with egg
- Helena Busiakiewicz
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Serves 1
Easy
Prep: 5 mins
Cook: 15 mins
0 reviews
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This makes a great speedy breakfast if you fancy something filling but still packed with flavour, which comes from the crispy chilli oil
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Try this recipe for crispy noodles with egg, then discover our sweetcorn, egg and bacon brunch udon, peanut butter noodles, buttermilk fried squid and kimchi tacos and blueberry pancakes with gochujang-glazed bacon. Then, find more instant ramen noodle recipes.
Crispy noodles with egg recipe
Ingredients
Nutrition
-
55g instant ramen noodles (we used chicken flavour)
-
2½ tbsp vegetable oil
-
2 eggs
-
2 spring onions
sliced
-
5g coriander
roughly chopped
-
crispy chilli oil
to serve
Nutrition: per serving
- kcal609
- fat46.4g
- saturates9.5g
- carbs29.4g
- sugars3.1g
- fibre0.5g
- protein18.1g
- salt3.3g
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Method
-
step 1
Boil the noodles in plenty of salted water, reserving the seasoning packs. Once tender, drain thoroughly. Transfer the noodles to a bowl and mix with all the seasoning packs.
-
step 2
Heat the oil in a medium, non-stick, lidded frying pan. Once hot, gently lower the noodles into the oil, flattening them out with a spatula. Cook for 4-5 mins on a low-medium heat or until crisp on the bottom, then flip and cook on the other side until crisp.
-
step 3
Crack the eggs on top of the noodles and put a lid on. Cook for 3-4 mins or until the eggs are fully cooked but still have a runny yolk. Lift carefully onto a serving plate with a spatula or fish slice, allowing the cooking oil to drip off.
-
step 4
Sprinkle over the spring onions, coriander and chilli oil before serving.
Now try our ramen recipes.
Authors
Helena Busiakiewicz
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