Jazz up basic ramen noodles with toasted sesame oil, quick-cooked broccoli and a jammy soft-boiled egg. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.
Ingredients
- 3 cups water
- 1 cup frozen broccoli
- 1 (3 ounce) package ramen-noodle soup mix
- 1 teaspoon toasted sesame oil
- ½ teaspoon toasted sesame seeds
- 1 large soft-boiled egg, halved (see Tip)
Directions
- Step 1
Bring water to boil in a medium saucepan. Add broccoli; cook for 2 minutes. Add noodles (reserve the seasoning packet); cook until the noodles are tender, about 3 minutes more. Drain the broccoli and noodles and return to the pan.
Step 2
Add sesame oil, sesame seeds and half of the seasoning packet (discard the remainder or reserve for another use); toss well to combine. Transfer to a bowl; top with egg and serve.
Tips
Tip: To soft-boil eggs: Place eggs in a saucepan; add water to just cover the eggs. Bring to a simmer over medium-high heat. Remove from heat and let stand for 2 to 3 minutes for perfect soft-set yolks.
Tips
Find more ideas for instant ramen noodles.
Nutrition Facts
Serving Size: 2 cups Per Serving: 257 calories; protein 13.8g; carbohydrates 27.1g; dietary fiber 5.7g; sugars 3.9g; fat 11.5g; saturated fat 2.3g; cholesterol 186mg; vitamin a iu 2130.4IU; vitamin c 73.8mg; folate 128mcg; calcium 124.7mg; iron 2.2mg; magnesium 42.3mg; potassium 344.4mg; sodium 392.7mg.
