Entrees
TOP RAMEN® NOODLE FRITTATA
A hearty frittata made even better with the addition of your favorite ramen noodles? This recipe is eggsactly what you need!
45 min
Prep Time
4
Servings
Top Ramen Soy Sauce
Ingredients
- 2 3-ounce packages Top Ramen® Soy Sauce, ramen noodles broken
- 8 eggs, lightly beaten
- ½ cup canned coconut milk
- ½ cup chopped green onions
- 2 tbsp vegetable oil
- ¾ cup chopped red sweet pepper
- 2 tbsp seasoned rice vinegar
- 1 tsp grated fresh ginger
- ⅛ teaspoon salt
- Pinch black pepper
- 1 ½ cup chopped napa cabbage
- 2 tbsp snipped fresh cilantro
- Chopped peanuts and/or lime wedges (optional)
Instructions
Preheat the oven to 425°F. Set noodle seasoning packets aside. Bring a large saucepan of water to boiling. Cook noodles in boiling water for about 2 minutes or until just tender. Meanwhile, in a bowl combine eggs, coconut milk, seasoning packets, and half of the chopped green onions. Drain noodles; stir into egg mixture.
Heat 1 tbsp of the oil in a large oven-safe nonstick skillet. Add red pepper; cook and stir over medium heat about 3 minutes or until crisp-tender. Stir in egg mixture.
As egg mixture begins to set, run a spatula around edge of skillet, lifting noodle mixture so uncooked portion flows underneath. Cook 4 to 5 minutes or until almost set (surface will be moist). Place skillet in oven. Bake 5 to 6 minutes or until set. Remove skillet from oven and cover; set aside for 10 minutes. Run a spatula around the edge of frittata to loosen and invert onto a baking sheet; invert again onto a serving platter.
Meanwhile, in a bowl whisk together the remaining oil, vinegar, ginger, salt, and pepper. Add cabbage, cilantro, and the remaining green onions. Toss to coat. Serve on frittata. If desired, sprinkle with chopped peanuts and/or serve with lime wedges.
