It’s going to be a good week. I knew it as soon as this recipe hit the top of my list. Noodle Omelette. Two of my favourite things right there – noodles and omelettes. Together. Awesome.
The ultimate student food (or anyone on a budget, for that matter), it’s filling, it’s tasty and VERY simple. You can’t really go wrong. That sounds like excellent eligibility to me.
For the record, we weren’t the first people to come up with a ramen omelette (or ramlet), but we decided improvements had to be made.
Do Noodle Omelettes get any better?
To pass the test and get onto the site, we knew this recipe had to be made ‘better’. By better we mean:
- Cutting out unnecessary and overly-complicated cooking steps
- Using less salt but keeping the same great taste
- Switching out butter for a healthier oil
And it worked. Oh, it really worked.
We won’t lie. This is no gourmet dish. This isn’t the main course you lay out at a dinner party. This is proper food you get stuck into. Back to basics.
It fills you up, gives you energy and spikes your protein. It’s also tasty, nourishing and has a delicious Asian twist.
Easy like a Sunday morning
Here we disagree. This noodle omelette is so quick and so easy, it’s perfect any day of the week – for breakfast, lunch or dinner. It’s one that’s quickly become another go-to recipe. You don’t need many ingredients, there’s nothing outlandish involved, and you don’t need a michelin star to knock it together.
Naturally a noodle omelette is made from noodles – and ramen were the easiest so far. I’m happy to say virtually any type of noodle works, however. Whatever you have to hand – just throw it in water and follow the packet instructions.
As a final note: our new ebook, Breakfast in Six is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. And all made by a professional chef. So tasty! They’ve never been seen on the site before either (and never will), so if you want more fulfilling mornings, then this is the place to be.
- 1 handful basil, fresh
- Prep the ramen noodles as per packet instructions.
- Chop the green onion. In a mixing bowl crack in the eggs, mix well with the soy sauce, white vinegar, chili and pepper.
- Once the ramen is done add it to the batter.
- If you have basil leaves at hand, roughly chop or rip them and add to the batter.
- Transfer the batter to the pan and fry on low to medium heat for 4 minutes. Flip and fry for 3 minutes. Done!
- Like your omelettes saltier? Crack a little salt on top. Next time add a pinch to the batter.
PS. please note that there is still a relatively high sodium level to the meal. This is mostly due to the soy sauce. Feel free to use noodles with less salt, or a low-salt soy sauce if this is important to you.
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