This one sounds really good. I love the flavor of eggs and ramen and often make ramen egg drop soup. The format is different from normal, but well written so I didn’t want to mess with it.
Boil 2 packets of Ramen (your favorite flavor) in a larger amount of water than you;d use for soup, more like making pasta. Use the flavor packets in the water if you’d like, or save for a later step. If you save the packets, make sure you salt the water.
Have a nonstick skillet on hand large enough to hold both packets of cooked Ramen.
While the water is boiling, beat 2 eggs in a small bowl and take 3 or 4 teaspoons of the cooking water and slowly beat them into the eggs.
In another bowl or glass mix together some spices you like. I usually go Italian and use salt, pepper, parsely, basil, oregano, and garlic powder. If you like Indian feel free to use curry powder. Mediteranian use corriender, and turmeic. You could also use one or two of the flavor packets if you’d like.
Once the Ramen are cooked (usually about a 3 minute boil) drain well.
Coat the bottom of the skillet in a thin layer of olive oil and bring to a med/med high heat. Toss the cooked ramen in the oil to coat, and then stir in the spice mixture from the step above.
Once the spices are incorporated into the noodles slowly pour the egg mixture into the noodles mixing and tossing constantly. The eggs will coat the noodles and make a sort of thick sauce as they heat. The starchy water stirred into the eggs will keep them from cooking in too much of a scrambled egg mass.
Serve in a past a bowl and eat, or garnish with scallion, parmesian, baon, whatever you’d like.