Everything you need to have a beautiful morning, sleepyhead.

Breakfast + Ramen

on December 5, 2011

Woah! Breakfast + Ramen Noodles? This dynamic duo is almost too much for us to handle. We are super excited to try this one out, are you?! I think we can all agree that everyone could use a little more ginger in their lives. (Visit this link for information on the health benefits of ginger!) Check it out and have a happy-go-asian Monday! Wahhhhoooooooo!

Servings: 6

Preparation Time: 35 Minutes

Cook Time: 10 Minutes


2 packages (3 ounces each) ramen noodles
1/2 cup thinly sliced celery
2 teaspoons canola oil
1 package (8 ounces) sliced fresh mushrooms
4 tablespoons green onions, thinly sliced, divided
2 tablespoons minced fresh gingerroot
3 eggs
6 egg whites
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce
Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside.
Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.
Nutritional Analysis: One wedge equals 221 calories, 10 g fat (4 g saturated fat), 160 mg cholesterol, 597 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein.

(Thanks for the great recipe!)


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