Sesame ramen with bacon and egg

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PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 Servings

Sesame ramen with bacon and egg

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
  • 18 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 24 g,
  • Fibre
  • 4 g,
  • Sodium
  • 359 mg.