Vegetarian Ramen with Egg

ramen with eggs Normally I'm opposed to eating eggs, as they tend to be so cruelly obtained. However, I found some eggs that are animal friendly and encourage everyone to do so.

Still, even if you find kind eggs, beware of eggs in pre-made foods. Goodness knows where they came from.

This recipe is really quick. Ramen are great. They cook so fast. Top Ramen Oriental Flavor is the only kind I'm aware of that are vegetarian. They also happen to be vegan as well.

If you're wondering what oriental flavor is, basically it's soy sauce and a few spices.

1 pouch Top Ramen Oriental Flavor
1/4 cup frozen multi-color bell peppers
1/4 cup frozen mustard greens
2 cruelty free eggs

Ignore the ramen package directions. They are all wrong. Fill a small sauce pan half way with water. Add ramen flavor packet. Break noodle brick into about 4 pieces. Add noodles and mustard greens to pot. Set on med high.

Bring ramen to a soft boil and then simmer for about 4 minutes.

Meanwhile, crack eggs and whisk briskly with a fork. For a lower fat option use 1 whole egg and 1 egg white. Do not season your eggs. There is plenty of salt and spice in the ramen.

Spray a small, non-stick fry pan with cooking spray and heat to medium. Add your peppers. Let peppers cook until defrosted. Pour in eggs. Stir often and cook until no longer runny.

When satisfied with the texture of your eggs turn off heat, but leave pan on warm burner.

By now your ramen should be ready. Use a fork or sieve to add ramen/greens minus the cooking the liquid to your eating bowl. Add your egg/pepper mix on top of your noodles. Stir a little and enjoy simple and super inexpensive tasty goodness.

Depending on your appetite this could be anywhere from 1-2 servings. I usually get about 1.5 out of it.


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