Ramen Noodle Frittata

Any bag of prepared coleslaw mix works, as long as it has some combination of red, green and savoy cabbage, carrot, spring onions and maybe even celery. Washed and shredded it’s a real time saver! If you happen to have a fresh chili and cilantro, these make great additions to the basic recipe. If you can’t get hold of Gochujang paste, try using Sambal Oelek or Sriracha. I use an 11”/28cm non-stick frying pan for this. 

Yield

Serves 2 

Ingredients list

1 packet instant ramen noodles 3oz (85g)

1 bag of ready made coleslaw mix 8oz (225g)

4 medium eggs

Gochujang Korean chili paste

Toasted sesame oil

Fresh red chili (optional)

Fresh cilantro (optional)

Method 

Boil enough water to cook the ramen noodles. Discard the seasoning packet and cook in the water according to packet instructions. Usually about 3 or 4 minutes. Drain and coat the noodles with a couple of splashes of sesame oil. This prevents the noodles from sticking together. 

Heat a large non-stick frying pan over a medium flame. 

Chop the coleslaw mix until finely shredded, this will speed up cooking time. Add a splash of sesame oil to the hot pan and throw in the coleslaw mix. Turn heat down to medium/low and gently soften the veggies for about 3-4 minutes. 

Meanwhile whisk 4 eggs and a large tablespoon of gochujang paste together. 

Add the cooked ramen noodles to the softened veggies making sure everything is evenly distributed in the pan. Pour over the eggs, mixing to coat everything. Cook gently over a medium/low heat until the frittata is almost set. Usually about 5 minutes. 

As we don’t have an oven in the van, to finish off the top we have to flip the frittata. If you have access to an oven or grill use this to finish cooking the top. 

To flip, slide the frittata onto a large plate. Place another plate on top of this and flip over. Then slide back into the pan and finish cooking for another minute or two.