Upgraded Instant Ramen with Egg and Veggies
Instant ramen is what we reach for when we have nothing left, and we stopped feeling guilty about it. Adding an egg and a handful of frozen vegetables makes it dinner instead of a snack.
- Hands-on
- 1 min
- Total
- 6 min
- Serves
- 1
- Dishes
- 1 small pot, 1 bowl
Why this works for an ADHD brain
- It starts from the thing you were going to eat anyway, so there is no fight with the craving.
- Five minutes from start to bowl.
- Frozen vegetables need no washing or chopping.
Ingredients
- 1 packinstant ramen
- 2 cupswater
- 1egg
- 1 cupfrozen vegetables or a handful of spinach
- 1green onion, sliced(optional)
- 1 tspchili crisp or sriracha(optional)
Steps
- 1
Bring the water to a boil in a small pot.
- 2
Add the noodles and frozen vegetables and cook 2 minutes.
- 3
Stir in half to all of the seasoning packet, crack the egg into the pot, cover and simmer 2–3 minutes until the white is set.
- 4
Slide into a bowl and top with green onion and chili crisp.
Where this usually stalls
Getting from the couch to the stove at all.
Keep the ramen, a bag of frozen veg and the eggs together so the whole kit is in one place. Fewer searches, fewer exits.
Even lazier version
Plain ramen with a handful of spinach stirred in at the end. Still better than skipping dinner.
Easy swaps
- Use half the seasoning packet plus a splash of soy sauce for less salt.
- Add leftover chicken or tofu.
- Stir in a spoon of peanut butter and a squeeze of lime.
Leftovers
Best eaten right away; the noodles go soft if stored.
Frequently asked questions
How do you add an egg to instant ramen?
Crack it straight into the simmering broth, cover the pot and cook 2–3 minutes for a soft yolk. For a runny yolk, turn off the heat after 2 minutes.
How can I make instant ramen healthier?
Add protein (an egg, tofu or leftover chicken), a cup of vegetables, and use only half the seasoning packet to cut the sodium.