Sesame ramen with bacon and egg


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 Servings
Sesame ramen with bacon and egg

Roberto Caruso

Chatelaine Triple Tested


  • 3 85-g pkgs ramen noodles

  • 4 cups baby spinach

  • 2 tsp dark sesame oil

  • 1 tsp low-sodium soy sauce

  • 6 slices bacon, preferably sodium-reduced, finely chopped

  • 1 bunch green onions, sliced

  • 4 eggs


  • Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 min. Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside.

  • Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 min. Remove bacon to a paper-towel-lined plate. Set aside.

  • Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 min. Scoop onions into noodle pot.

  • Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 min. Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

Nutrition (per serving)

Calories 453, Protein 18g, Carbohydrates 42g, Fat 24g, Fibre 4g, Sodium 359mg.