Ramen noodles with egg

Ingredients for 1 servings:

• 1 pack of noodles, ramen, of your choice
• 1 egg(s)
• 1 spring onion(s)
• ½ carrot(s)
• 1 dash of soy sauce
• 1 tsp sesame oil
• 1 tsp chili sauce, sweeten to taste
• ½ clove(s) garlic, to taste
• 1 tbsp fried onions, alternatively peanuts or roasted sesame seeds
• Sambal Oelek, as desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Basic recipe for simple egg fried noodles

Cook the ramen in a small pot according to the package instructions. Reserve about 1 or 2 tablespoons of the ramen broth, drain the noodles, and discard the remaining broth. Wash the carrots and spring onions, cut the carrots into as fine sticks as possible (for example, you can use a vegetable peeler to peel them first into thin slices, then cut them into small strips), and slice the spring onions. If you like, you can chop the garlic very finely. Return the drained noodles to a pot, add the onion, carrot, and garlic (optional), and mix well. In a small bowl, whisk together the egg, soy sauce, the reserved cooled (!) broth, and, if you like, sweet chili sauce, and sambal oelek. Mix the egg mixture thoroughly into the noodles, ensuring all the noodles are coated with egg. It’s okay if the egg curdles a little. Add soybean oil to a pan and fry the egg and noodle mixture until the egg is set but not too dry. Sprinkle with roasted onions, peanuts, or sesame seeds and serve. Note: This is a basic recipe; you can vary it as you like. You can experiment with different vegetables (e.g., thinly sliced ​​mushrooms, chili peppers, or zucchini), meat (e.g., chicken or ham), or even fish (e.g., shrimp). However, if possible, you should pay attention to the flavor of the ramen to see what suits the ingredients (e.g., seafood or shrimp flavor ramen goes better with shrimp than chicken flavor). I go to the Asian supermarket for this, as they have a wider selection of flavors.