1. Bring a pot of water to a boil for the noodles. One it’s boiling, add the noodles – they only take about 3 to 5 minutes. Discard any flavor packets. 2. Once the noodles are done, drain them, reserving a few tablespoons of the pasta water. 3. While the water is coming to a boil for the noodles, heat the olive oil in a large skillet over medium heat. Add in the mushrooms and stir. 4. Cook for 5 minutes, until the mushrooms soften a but. Stir in the garlic, carrots and green onions (I reserve a few for topping). 5. Cook for 1 to 2 minutes. Stir in the soy sauce, toasted sesame oil, honey and vinegar. 6. Add the noodles right to the skillet and toss well. If you’d like, stir in 1 to 2 tablespoons of the reserved pasta water. Toss occasionally while you make the eggs for topping. 7. To make the eggs, heat 1 to 2 tablespoons of toasted sesame oil in a separate skillet over medium heat. 8. Once hot, crack the eggs right into the oil. Season with a pinch of salt and pepper. 9. Let the egg bubble and cook in the oil. If desired, you can spoon a but of oil over the yolk and whites to cook it quicker. 10. This takes about 2 to 3 minutes total to cook and get a solid white and runny yolk – depends on how done you like your egg! 11. Serve the veggie ramen immediately topped with an egg. Sprinkle on any extra green onions and sesame seeds
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These 20 minute ramen noodles and loaded with mushrooms, carrots and scallions, then topped with a delicious sesame fried egg.
**Credit For This Recipe Goes To** [**Jessica**](https://www.howsweeteats.com/2020/10/20-minute-ramen-noodles/)
Serves 2 to 4
**Ingredients**
* 6 ounces ramen noodles
* 1 tablespoon olive oil
* 10 ounces sliced shiitake mushrooms
* 4 garlic cloves, minced
* 1 cup shredded carrots
* 4 green onions, thinly sliced
* ¼ cup low sodium soy sauce
* 2 tablespoons toasted sesame oil
* 2 tablespoons honey
* 1 1/2 tablespoons rice vinegar
* toasted sesame seeds, for topping
* sesame fried eggs
* 2 tablespoons toasted sesame oil
* 2 or 4 eggs (or however many you want!)
**Instructions**
1. Bring a pot of water to a boil for the noodles. One it’s boiling, add the noodles – they only take about 3 to 5 minutes. Discard any flavor packets.
2. Once the noodles are done, drain them, reserving a few tablespoons of the pasta water.
3. While the water is coming to a boil for the noodles, heat the olive oil in a large skillet over medium heat. Add in the mushrooms and stir.
4. Cook for 5 minutes, until the mushrooms soften a but. Stir in the garlic, carrots and green onions (I reserve a few for topping).
5. Cook for 1 to 2 minutes. Stir in the soy sauce, toasted sesame oil, honey and vinegar.
6. Add the noodles right to the skillet and toss well. If you’d like, stir in 1 to 2 tablespoons of the reserved pasta water. Toss occasionally while you make the eggs for topping.
7. To make the eggs, heat 1 to 2 tablespoons of toasted sesame oil in a separate skillet over medium heat.
8. Once hot, crack the eggs right into the oil. Season with a pinch of salt and pepper.
9. Let the egg bubble and cook in the oil. If desired, you can spoon a but of oil over the yolk and whites to cook it quicker.
10. This takes about 2 to 3 minutes total to cook and get a solid white and runny yolk – depends on how done you like your egg!
11. Serve the veggie ramen immediately topped with an egg. Sprinkle on any extra green onions and sesame seeds