Its after Easter, and your fridge smells like sulpher and farts. It is safe to say that most of us are "scrambling" to figure out a way to eat up the leftover Easter eggs. Traditionally, people tend to make a big batch of deviled eggs. Or maybe some potato salad and even egg salad sandwiches. But, I recently discovered that there may be a more exotic and budget friendly dish you can make out of your remaining Easter eggs.

Here is what you'll need: (credit Saunder's Eggs)

  • 1 1/2 tablespoon canola or vegetable oil
  • 1 large yellow onion, chopped into small pieces
  • 1 cup snow peas*
  • 4 carrots, peeled and chopped*
  • 1/2 cup bean sprouts+
  • 1/2 cup bamboo shoots, sliced into 1/4-inch slices+
  • 1/2 cup mushrooms, sliced+
  • 12 cups chicken broth
  • 5 cloves of garlic, minced
  • 1 tablespoon grated fresh ginger*
  • 2 stalks green onions, chopped+
  • 1 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2-3 red peppers, sliced+
  • 1/4 teaspoon coriander+
  • 1/4 teaspoon black pepper
  • 12 ounces instant ramen noodles
  • 4 hard-boiled eggs
  • Sriracha
  • Sesame oil

* I didn't have all the fresh ingredients I needed, but managed to make some out of canned veggies. I also used ginger powder instead of fresh ginger. Approximately 1 teaspoon.

+ I omitted some items in the above recipe, so if you are on a budget, don't feel like you need to include all of the above.

Directions:

  1. In a large pot, heat the oil over medium-low heat. Add the onion, snow peas, carrots, bean sprouts, bamboo shoots, and mushrooms. Saute the vegetables until they are soft — about five minutes.
  2. Add the chicken broth, garlic, ginger, green onion, salt, crushed red pepper, coriander, and black pepper. Stir the soup to combine the ingredients. Bring it to a boil over medium-high heat.
  3. Add the instant noodles, along with their seasoning packets. Stir the soup until the noodles break apart and sink to the bottom.
  4. Once the noodles are done, halve the hard-boiled eggs and add to the soup. Turn off the heat and cover the pot. Let the eggs warm — about three minutes.
  5. Divide the soup among four bowls, making sure each serving has an egg. Top each dish with sriracha and sesame oil, as well as sliced red pepper, if desired.