Crispy Pan-Fried Ramen

with Soft-Boiled Eggs

25 MIN

2 Servings

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From the Test Kitchen

For crisp, satisfying texture, you’ll lightly fry tender ramen noodles to achieve a delightfully crunchy exterior, then finish them with just a touch of soy sauce. They’re the perfect base for a colorful duo of sautéed cabbage and sweet peppers and a luscious soft-boiled egg.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Fresh Ramen Noodles (Previously Frozen)
½ lb Red Cabbage
4 oz Sweet Peppers
1 Tbsp Sesame Oil
⅓ cup Asian-Style Sautéed Aromatics
2 Tbsps Black Bean Sauce
1 Tbsp Soy Sauce
1 Tbsp White Wine Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the eggs:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine the sliced cabbage and sliced peppers in a bowl. Roughly chop the noodles. In a separate bowl, combine the sesame oil, black bean sauce, and vinegar.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced cabbage and peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the noodles:

Meanwhile, add the chopped noodles to the same pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Set aside to drain at least 2 minutes to remove any excess water.

5 Finish the noodles & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the drained noodles (carefully, as the oil may splatter) and spread into an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned and crispy. Turn off the heat. Add the soy sauce; stir and scrape up any browned noodles until thoroughly coated (some noodles may stick to the pan). Serve the finished noodles topped with the cooked vegetables and seasoned eggs. Enjoy!