20-minute ramen noodles are a must-make this week!
Just look at that: simple, flavorful, and ready in minutes.
Dinner can be on the table in about 20 minutes — and that egg is everything.
This recipe is a riff on my 15-minute sesame ramen noodles from my last cookbook. Those were a reader favorite, and this version expands the vegetables, adjusts the sauce slightly, and adds a sesame fried egg on top.
Start with plenty of sliced shiitake mushrooms, shredded carrots and green onions. Sauté them briefly, then add a punchy mix of garlic, soy sauce, honey, rice vinegar and toasted sesame oil. Toss in cooked ramen noodles so they soak up the sauce — the result is light, comforting and packed with flavor.
The noodles absorb the sauce and carry flavor in every bite. They’re quick to make and endlessly satisfying.
Now, let’s talk about the egg.
Let’s talk about this egg!
A few years ago I fell hard for olive oil–fried eggs — crispy edges and creamy yolks. This is the same idea but made with toasted sesame oil. The sesame flavor is fragrant and toasty, and frying the egg in it gives the whites a great texture while keeping the yolk luscious.
These eggs are my new favorite.
Eggs are my go-to ingredient — versatile, quick and comforting. Adding a sesame-fried egg to these noodles turns a light dinner into a nourishing, satisfying meal. The combination of savory sauce, tender vegetables and a runny yolk is crave-worthy.
Top the noodles with an egg and you’ve got a dish that’s great for dinner or breakfast — I won’t argue if you call it breakfast.
I make ramen at home a lot — both noodle bowls and soup-style ramen — and it’s easier than it looks. I especially love variations with bacon, pulled pork or roasted turkey when I have leftovers. You can also use these noodles in peanut noodle dishes for another quick weeknight option.
This is the versatile, flavorful comfort food we all need right now.
20 Minute Ramen Noodles
20 Minute Veggie Ramen Noodles with Sesame Fried Eggs
Yield:
2
to 4 people
8
12
20
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Ingredients
- 6 ounces ramen noodles
- 1 tablespoon olive oil
- 10 ounces sliced shiitake mushrooms
- 4 garlic cloves, minced
- 1 cup shredded carrots
- 4 green onions, thinly sliced (reserve some for topping)
- 1/4 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- Toasted sesame seeds, for topping
- Sesame fried eggs (see below)
- 2 tablespoons toasted sesame oil (for frying)
- 2 or more eggs, as desired
Instructions
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Bring a pot of water to a boil. Add the ramen and cook 3–5 minutes or until tender. Discard any seasoning packets. Drain, reserving 1–2 tablespoons of the cooking water.
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While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook about 5 minutes until softened. Stir in the garlic, carrots and most of the green onions; cook 1–2 minutes.
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Add the soy sauce, toasted sesame oil, honey and rice vinegar. Stir to combine, then add the drained noodles. Toss well, adding 1–2 tablespoons of the reserved pasta water if needed to loosen the sauce. Keep warm while you fry the eggs.
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For the sesame fried eggs, heat 1–2 tablespoons toasted sesame oil in a separate skillet over medium heat. Crack eggs into the hot oil and season with salt and pepper. Let them fry until the whites are set and the edges are crisp, about 2–3 minutes for runny yolks. Spoon oil over the whites if you want them to cook faster.
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Serve the noodles immediately topped with an egg, extra green onions and a sprinkle of toasted sesame seeds.
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