Lunch · asian
Upgraded Ramen with Egg and Frozen Vegetables
Instant ramen becomes a real meal by adding two eggs and a handful of frozen vegetables with zero extra effort. Nissin Top Ramen chicken flavor is the standard pantry pick; Nongshim shin ramen works for older kids who like a little heat. A bag of Bird's Eye frozen peas, carrots, and corn requires no chopping and goes straight in from frozen.
How to make it
Bring 2 cups of water to a boil in a small pot.
Add frozen vegetables and cook 2 minutes before adding noodles.
Cook noodles according to package directions, then reduce to a simmer.
Crack eggs directly into the broth and cook 3 minutes until whites are set.
Stir in half the seasoning packet and a splash of soy sauce, then serve.
Use only half the seasoning packet to cut the sodium, then adjust with a splash of low-sodium soy sauce to taste. For a protein upgrade beyond eggs, drop in a few frozen edamame or add a handful of pre-cooked frozen shrimp in the last minute of cooking. A small drizzle of sesame oil at the end adds flavor without any prep.
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