Sesame ramen with bacon and egg
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- Prep Time15 min
- Total Time25 min
- Makes4 Servings
Roberto Caruso
Ingredients
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
Instructions
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.
