Fried Ramen and Eggs

I’ve recently fallen back in love with delicious, delicious eggs. It happened when my wife left town for a week and I was forced to shop and cook for myself (which was truly awful). So I stocked up on ramen, and also bought 1 loaf of bread, a dozen eggs, and a small package of bacon. I ate the ramen for lunches, but for dinners, I cooked the bacon, didn’t drain the grease and then fried 3 eggs in the hot pan. One egg was for the dog, but two over easy were for me, along with some toast. I could cook the whole mean in 5 minutes, which met my time requirements. I know this isn’t too healthy for me, but hey, my wife is back now, so the fun is over. Anyway, here’s a way to combine both of my new loves: eggs and bacon.

Submitted By: magpie-moon
Submitted From: Tuscon, Arizona, USA


  • 1 pack ramen, any flavor
  • 2 eggs
  • soy sauce
  • cooking oil
  • sesame oil
  • chopped green onions, optional

Cook ramen noodles till tender but still firm; drain. Toss noodles with a few shakes of sesame oil and 1/2 of seasoning packet (save rest of seasoning packet for something else); set noodles aside.

Beat eggs with one tablespoon of soy sauce. Heat cooking oil (enough to cover bottom of skillet) in skillet until hot, then add noodles, spreading out carefully. Cook noodles until they begin to crisp on the bottom, then turn over carefully with spatula and separate them slightly, adding a bit more oil if they start to stick.

Pour eggs over noodles and cook, mixing gently with a fork or spatula, until done to your liking. Add another shake of sesame oil and chopped green onions to taste.


  • I was a single mother for several years, and my daughter and I had this often as a quick, tasty, and cheap meal.
  • It works best if you use a heavy, hot skillet and don’t try stirring the noodles until they begin to crisp up on the bottom. (We liked it with the eggs a bit crispy on the edges, kind of like egg foo young).
  • You have to experiment to get the right amount of cooking oil — you don’t want it to stick, but you want to be careful not to make it too oily.