Easter Egg Ramen Noodles Recipe
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
- 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.
- 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.
- 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.
- Add the instant noodles, along with their seasoning packets. Stir the soup until the noodles break apart and sink to the bottom.
- 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.
- 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.