Ramen Stir Fry with Egg
Ramen noodles, dried vegetables, and freeze-dried egg in a sticky soy-hoisin glaze. One pot, no broth.
- calories
- 720
- weight
- 5.5 oz
- cal / oz
- 131
- protein
- 21 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 500 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Alcohol / Esbit
- Backpacking
- Basecamp
- Car camping
- Bikepacking
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Instant ramen | 1 block | throw out the seasoning packet |
|---|---|---|
| Dried vegetable mix | 1/2 cup | bell pepper, carrot, broccoli, mushroom |
| Freeze-dried whole egg powder | 3 tbsp | equals about one egg |
| Soy sauce powder | 1 tbsp | |
| Hoisin sauce | 1 tbsp | single-serve packet or a small squeeze tube |
| Brown sugar | 1 tsp | |
| Garlic powder | 1/2 tsp | |
| Ground ginger | 1/2 tsp | |
| Rice vinegar powder | 1 tsp | or a splash of vinegar in a dropper bottle |
| Toasted sesame oil | 2 tsp | dropper bottle |
| Dried scallions | 1 tbsp | |
| Sesame seeds | 1 tsp | |
| Chili crisp | 1 tsp | optional, packet or small jar |
Method
- Put the dried vegetables in the pot with 500 ml of water and bring it to a boil. Give them four or five minutes to soften before the noodles go in.
- Add the ramen block and cook two minutes, stirring so it does not weld to the bottom.
- Pour off most of the water. Leave maybe a quarter inch in the pot; that becomes the sauce.
- Kill the heat. Sprinkle the egg powder over the noodles and stir hard for thirty seconds. It sets on residual heat.
- Stir in the soy powder, hoisin, brown sugar, garlic, ginger, and vinegar powder. Keep stirring until the noodles are coated and the liquid is mostly gone.
- Finish with the sesame oil, scallions, sesame seeds, and chili crisp.
The original is a skillet dish: veggies in one pan, noodles in a pot, eggs scrambled in a cleared corner. None of that survives a stove that boils one pot. So the vegetables and noodles cook in the same water in sequence, and the egg goes in as powder after the heat is off, where it sets into the noodles instead of scrambling separately.
The important move is draining. Ramen with the water left in is soup, and this sauce is too concentrated to be soup. Pour off most of the liquid and the soy, hoisin, and sugar reduce onto the noodles in the residual heat. Fresh garlic, ginger, and scallion become dried, which costs some sharpness; the vinegar and chili crisp put the edge back.
Note on tags: hoisin usually contains wheat and some brands contain no animal products but many do, so only dairy-free and nut-free are claimed here. Check your chili crisp for peanuts if that matters.
Packing
Vegetables, egg powder, and all the dry seasoning go in one bag; the ramen block rides in its own so it does not shatter into the powder. Hoisin, oil, and chili crisp travel in the packet-and-dropper kit.
Variations
- A foil packet of chicken instead of the egg powder if you do not trust powdered egg.
- Rice noodles in place of ramen make it gluten-free, but check the hoisin.
- Double the vegetables and cook them a minute longer if you have fuel to spare.
https://mealswithmaria.site/ramen-stir-fry-with-egg