Breakfast Ramen Noodles

I saw one of those speedy food videos that prepped a version of this which intrigued me. You know the videos I am talking about, right? They rapidly mix everything together to make it look really fast and easy and people go nuts sharing them all over social media. Who knows, maybe they will get some more people making stuff they wouldn’t have made before? Just don’t worry if your cooking takes a bit longer and if you’re like me and prefer reading a recipe instead of viewing a Snapchat-style video. But what do I know? I still prefer books over movies, haha.

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Anyway, I liked the idea of using the noodles with eggs/etc., and sent it along to K thinking he would want to make it. He said it was too complicated (maybe). So, yeah, another pet peeve with the speed videos is that sometimes they make things look fancier than they are. K makes fried rice all the time, and that is essentially what this is, but with noodles.

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Directions for Breakfast Ramen Noodles

  • 3-4 slices bacon
  • 2 packets Ramen noodles (nothing fancy, the cheap 10 for $1 type)
  • 3-4 eggs (depends on how eggy you like it)
  • 3 green onions, chopped (green and white parts separated)
  • 1 cup shredded cheese (I used Monterey jack)
  • Pepper
  • 1 cup frozen green peas
  • Optional seasoning: soy sauce, all-purpose seasoning, onion powder, garlic powder, etc.

Begin by cooking your bacon slices in a large skillet. Meanwhile, cook the ramen noodles as the package directs. You can use some of the seasoning packets, or none. Once the bacon is cooked, set it aside to drain, then break/chop it into smaller pieces.

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Pour out most of the bacon fat into a small bowl, leaving a teaspoon or so in the skillet. Once the noodles are cooked, drain them, but reserve about 1/3 cup of the cooking liquid.

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Add the white parts of the green onions to the skillet to cook over medium heat in the bacon fat. Saute for about 1-2 minutes, then add the drained noodles. Stir, coating the noodles in the fat (adding a bit more if necessary), then allow to sit in the pan to lightly brown on one side before stirring to brown the other sides.

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Meanwhile, whisk together the eggs, cheese, freshly ground pepper, and your choice of seasoning (either some of the seasoning packets, or some of what I mentioned above).

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Add the egg mixture to the skillet, stirring constantly.

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Once the eggs start to cook, it will clump together a bit. Add the cooking liquid (a little at a time) to help loosen up the noodles.

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When the eggs are cooked, stir in the frozen peas, remaining green onion, the bacon, and a bit more pepper before covering with a lid.

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Wait one minute, stir a bit more, then remove from the heat (but keep the lid on).

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The peas will defrost but remain fresh this way. Serve!

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Directions for Breakfast Ramen Noodles (without pictures)

  • 3-4 slices bacon
  • 2 packets Ramen noodles (nothing fancy, the cheap 10 for $1 type)
  • 3-4 eggs (depends on how eggy you like it)
  • 3 green onions, chopped (green and white parts separated)
  • 1 cup shredded cheese (I used Monterey jack)
  • Pepper
  • 1 cup frozen green peas
  • Optional seasoning: soy sauce, all-purpose seasoning, onion powder, garlic powder, etc.

Begin by cooking your bacon slices in a large skillet. Meanwhile, cook the ramen noodles as the package directs. You can use some of the seasoning packets, or none. Once the bacon is cooked, set it aside to drain, then break/chop it into smaller pieces.

Pour out most of the bacon fat into a small bowl, leaving a teaspoon or so in the skillet. Once the noodles are cooked, drain them, but reserve about 1/3 cup of the cooking liquid. Add the white parts of the green onions to the skillet to cook over medium heat in the bacon fat. Saute for about 1-2 minutes, then add the drained noodles. Stir, coating the noodles in the fat (adding a bit more if necessary), then allow to sit in the pan to lightly brown on one side before stirring to brown the other sides.

Meanwhile, whisk together the eggs, cheese, freshly ground pepper, and your choice of seasoning (either some of the seasoning packets, or some of what I mentioned above). Add the egg mixture to the skillet, stirring constantly. Once the eggs start to cook, it will clump together a bit. Add the cooking liquid (a little at a time) to help loosen up the noodles. When the eggs are cooked, stir in the frozen peas, remaining green onion, the bacon, and a bit more pepper before covering with a lid. Wait one minute, stir a bit more, then remove from the heat (but keep the lid on). The peas will defrost but remain fresh this way. Serve!

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