Spicy Ramen and Egg

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A spicy, nutty, slurp-worthy upgrade to your instant noodles. The egg adds protein, the peanut butter gives it richness, and fresh veg gives it crunch and colour. So fast and so good!

A bowl of ramen topped with a poached egg, sliced mushrooms, green onions, and julienned carrots, with a soup spoon on the side.

If you're looking for an excellent way to elevate your instant noodles, you've come to the right place. This recipe for Spicy Ramen and Egg not only packs a punch in flavour, but it's also ready in a mere 15 minutes. Such an easy mid-week meal! You can customise it with whatever veggies you have in the fridge or garden. Feel free to add more protein in the form of shredded chicken, tofu or edamame if you like. For another amazing ramen recipe, be sure to check out my Chicken Miso Ramen.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
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Spicy Ramen and Egg

Ingredient notes:

Assorted ingredients on a countertop include white vinegar, roasted sesame oil, soy sauce, instant ramen, a carrot, green onion, mushrooms, garlic, eggs, and miso paste.

Peanut Butter: Peanut butter adds a creamy texture and delicious nutty flavour to the sauce. It helps make the noodles extra tasty and filling and a great way to take simple ramen up a notch.You can use smooth or crunchy peanut butter, either works fine, just use whatever you have on hand. Crunchy will add a bit of texture, which some people love!
Veggies: Feel free to add whatever veggies you like. It's a great way to use up what's in the fridge and make it your own. Shredded cabbage, baby spinach, frozen peas, corn kernels, sliced capsicum all work well.
Noodles: I've only tested this recipe with the Nongshim Shin Ramyun which are super flavoursome. If you use a different, more mild brand, you might want to add a bit more soy sauce or seasoning.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Bring water to a boil in a small saucepan. Add the garlic and white part of the chopped spring onion. Stir in the dried veg and one of the two flavour sachets, depending on your spice preference.

A pot of ramen broth with chopped green onions and seasoning visible, sitting on a white countertop next to instant noodle packets and uncooked noodles.

A cutting board with sliced green onions, julienned carrots, and sliced mushrooms next to a knife with a blue handle.

Place the noodles in the pot and boil for 2 minutes. Add the shredded carrot and sliced mushrooms. Boil for another 2 minutes until the noodles are tender.

A pot of instant ramen noodles cooking in broth with vegetables and pieces of meat on a stovetop.

A pot of ramen noodles cooking on a stove with sliced mushrooms and carrot sticks in boiling broth.

Use tongs to divide the noodles and vegetables between two bowls. Arrange the veg and remaining spring onion on top. Return the soup in the pot to the heat. Add the vinegar and bring to a light simmer. Swirl the water, then crack in two eggs and poach for 2 to 3 minutes

Two blue bowls each containing cooked noodles, sliced carrots, mushrooms, and chopped green onions on a light speckled countertop.

A person cracks an egg over a steaming pot on a stovetop, with a wooden cutting board and spoon in the background.

Scoop the poached eggs onto the noodle bowls. Add the peanut butter, soy sauce and sesame oil to the pot, whisk to combine, then pour the broth over the noodles.

Broth is being poured into a bowl of ramen noodles topped with a poached egg, sliced carrots, green onions, and mushrooms; another similar bowl is in the background.

Two blue bowls of ramen with poached eggs, sliced carrots, mushrooms, and green onions; broth is being poured into one of the bowls.

Serve immediately so the egg is nice and soft, drizzle over some extra chilli oil if you love extra spice.

A bowl of ramen with noodles, a poached egg, sliced mushrooms, carrot sticks, and green onions, served with chopsticks and a spoon.

Recipe FAQs:

Can I make this in advance?

No. It's so quick, I wouldn't bother to be honest and the veggies won't retain any fresh bite to them. You could get prepped earlier by measuring out your ingredients and slicing the vegetables though.

Can I use a different type of ramen or noodle packet?

Yes, you can definitely use a different brand or flavour of instant noodles. However, I've only tested this recipe using Shin Ramyun (by Nongshim), which is quite spicy and has a distinct flavour that works really well with the peanut butter and egg. If you use a milder noodle packet, you might need to adjust the seasoning-try adding a splash of soy sauce, a pinch of salt, or some extra chilli to bring the flavour up to your liking. It may take a little trial and error, but it's a fun one to experiment with!

Storage:

This meal is best eaten immediately after being made.

Top tips:

When poaching the egg, you can crack it into a small cup first for a gentle slip into the simmering water, or simply drop the egg very close to the surface of the water to avoid breaking the yolk. The vinegar already in the water helps with a subtle flavour kick and also helps the egg white set neatly for a nice shape. Create a gentle whirlpool by swirling the water before sliding the egg in-this encourages the white to wrap around the yolk. Let it simmer uncovered for 2 to 3 minutes for a soft, runny yolk or 4 to 5 minutes for a firmer one; eggs straight from the fridge may need an extra minute. Use a slotted spoon to carefully lift the egg out when it's cooked to your liking. If you prefer, you can crack the egg directly into the hot broth and gently stir to scramble it instead-just as tasty and quicker to prepare.

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Spicy Ramen and Egg

Yield: Serves 2

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 8 minutes

Ramen noodles and vegetables cooked in a homemade broth flavoured with peanut butter and soy sauce, topped with a boiled egg.

Ingredients

2 packets Shin Ramyun Noodle soup
5 cups boiling water (1.25L)
1 clove garlic crushed
1 spring onion, sliced
½ cup shredded carrot
2 button mushrooms
2 tsp vinegar (white or rice wine)
2 eggs
1 heaped Tbsp peanut butter (smooth or crunchy)
2 tsp soy sauce
1 tsp sesame oil

To serve

Chilli oil (optional!)

Instructions

Bring water to a boil in a small saucepan. Add the garlic and white part of the chopped spring onion. Stir in the dried veg and one of the two flavour sachets, depending on your spice preference. Add the noodles and boil for 2 minutes.
Add the shredded carrot and sliced mushrooms. Boil for another 2 minutes until the noodles are tender.
Use tongs to divide the noodles and vegetables between two bowls. Arrange the veg and remaining spring onion on top.
Return the soup in the pot to the heat. Add the vinegar and bring to a light simmer. Swirl the water, then crack in two eggs and poach for 2 to 3 minutes.
Scoop the poached eggs onto the noodle bowls. Add the peanut butter, soy sauce and sesame oil to the pot, whisk to combine, then pour the broth over the noodles.
Serve immediately so the egg is nice and soft, drizzle over some extra chilli oil if you love extra spice.

Notes

This is a very flexible recipe — feel free to add whatever veggies you like. It’s a great way to use up what’s in the fridge and make it your own. Shredded cabbage, baby spinach, frozen peas, corn kernels, sliced capsicum all work well.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 37gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 246mgSodium: 2262mgCarbohydrates: 29gFiber: 4gSugar: 5gProtein: 30g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya