This is one of my favorite recipes whether we’re home or at the campground. It’s relatively simple and easy to adjust depending on what you have on hand, so it’s great for nights when you don’t have a dinner plan. All you really need are a couple of packets of Top Ramen, soy sauce, rice vinegar, sesame oil, eggs, and a little Worcestershire sauce to make it delicious, but having a few extra ingredients helps a lot.
- 2 packets of ramen noodles (chicken)
- 2 thumbs of ginger
- 2 green onions
- 2 garlic cloves
- 8 oz. shredded carrots
- 5 oz. spinach
- 2 TBSP sesame seeds
- 2 TBSP sesame oil
- 1 tsp chili flakes
- 4 TBSP soy sauce
- 1 TBSP rice wine vinegar
- 2 TSP Worcestershire sauce
- 2 cubes beef bouillon
- 6-8 eggs, soft boiled
- Crispy onions for topping
- Peanuts for topping
- Sesame seeds for topping
- Start by washing and drying all your produce.
- You’ll need to peel and mince the ginger and garlic. Chop the green onion, separating the whites from the greens.
- Heat a drizzle of oil in a large pot until it pops when you flick water in it.
- Add scallion whites, ginger, and half the garlic. Cook until fragrant and beginning to brown, around 30 seconds.
- Pour in 7 cups of water and bring to a boil. Add the flavor packets from the ramen, the beef bouillon, rice wine vinegar, Worcestershire sauce, and half soy sauce.
- Return to a boil and reduce heat to low to simmer until ready to serve. (I usually taste this periodically to make sure there’s the right balance of flavors and make adjustments as it cooks.
- In a small, microwave-safe bowl, combine the sesame seeds, half the garlic, half the sesame oil, and a drizzle of olive oil. Top with a pinch of salt and chili flakes to taste. You’ll use this chili oil to add heat to the ramen individually.
- If you have an egg cooker, this is where I usually start the eggs. You want to soft-boil them, so if you’re doing it in a pot or using another method, you should start that earlier. Be sure you transfer them into an ice bath as soon as they are cooked for the length of time it takes to make soft-boiled eggs with your method.
- Cover the bowl and microwave for 30 seconds until fragrant. Set aside for later.
- Heat a medium pot of water over high heat until boiling, and add in the dry ramen noodles. Cook until just tender and drain. Drizzle with olive oil and use tongs to coat evenly.
- While the noodles cook, heat the remaining sesame oil in a pan and cook the carrots until browned. Season with salt and pepper to taste.
- Wipe out the pan and heat another drizzle of oil. Toss the spinach in to cook until just wilted. Season with soy sauce and set aside.
- Divide the noodles among your bowls and top with the broth. Add a line of the wilted spinach across the top, tuck some carrots into the corner of the bowl, and add an egg or two to the bowl. I prefer to slice the eggs in half to serve; it makes them easier to eat.
- Top with green onion greens, peanuts, crispy fried onions, sesame seeds, and a drizzle of sriracha.
- Use the chili oil to add heat if you like things spicy.
After you’ve tried this recipe, you’ll love finding new ways to enjoy this versatile dish. We love to add mushrooms, chicken, bacon, bean sprouts, bamboo shoots, and just about anything else we have on hand. Mix it up and have fun!
If you’re looking for a great way to get your family to the campground, contact us today!