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Crispy Ramen Omelet with Spinach and Spam

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Credit: Amelia Rampe

Ramen Omelet

This dish — ramen noodles fried with Spam and spinach, all held together with Hondashi eggs — was born out of a need to feed my family a last-minute dinner using whatever was in my pantry. And guess what? It was a hit! The crispy noodles on top have great toasty flavor and lots of crunch, the Spam adds a delicious savory flavor, and the Hondashi eggs are full of umami. I’ve since made it for lunch, and think it would be great for breakfast (especially a hangover breakfast), too.

The ingredients in this recipe tell the story of my upbringing. Spam, the canned luncheon meat that came to be thanks to an overabundance of pork shoulder , inspires mixed feelings depending on where in the world you are, but it remains beloved in the Philippines and the Asia-Pacific. I ate spamsilog a lot growing up, as well as plain fried Spam as a snack. I no longer eat Spam very often, but when I do, I relish its salty nostalgia.

I’ve also eaten ramen for as long as I can remember. When I was growing up, my mom would make a packet of Top Ramen on sick days, and today, I keep Sun Noodle fresh ramen in my freezer to pull out whenever I want soup, a stir-fry, or this crispy ramen omelet (aka ramlet!). Here’s how to do it.

Credit: Amelia Rampe

ramen omelet crispy noodles

How to Make a Crispy Ramlet

You’ll start by cooking the ramen noodles in boiling water, then drain them and toss with sesame oil to prevent sticking. Next, you’ll prep the rest of your ingredients. Once you start cooking, there isn’t time for last-minute chopping, so you need to have everything ready to go. You’ll need 4 sliced scallions, 2 sliced garlic cloves, and 6 ounces of diced Spam. For the eggs, you’ll whisk together eggs, Hondashi, salt, and toasted sesame oil.

Once you’re prepped and ready, you’ll heat up some oil in a skillet and add the Spam. Cook it until its browned all over, then transfer to a large bowl and stir in some baby spinach, which will cook in the Spam-infused oil in the pan. Add the scallion whites and garlic to the skillet, cook until tender, then add to the bowl with the spam. Add the ramen and toss to combine.

Now it’s time for omelet-making! Heat a little more oil in the skillet over medium-high heat, then add the ramen mixture and spread the noodles evenly. Let the noodles cook until they’re starting to brown, then pour in the egg mixture. Continue to cook until the noodles are deep golden-brown and the egg is mostly cooked through. Slide the ramlet onto a plate, then invert the plate into the skillet so the crispy noodles are on top. Continue cooking until the egg is completely cooked through. Slide it back onto the plate, top with scallion greens — and dig in!

Credit: Amelia Rampe

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Crispy Ramen Omelet with Spam and Spinach Recipe

Ramen noodles are tossed with Spam and spinach, then cooked omelet-style until the noodles are crispy.

Yield Serves 2

Prep time 5 minutes to 10 minutes

Cook time 15 minutes to 20 minutes

• shellfish-free
• dairy-free
• fish-free
• alcohol-free
• soy-free
• tree-nut-free
• peanut-free

Per serving, based on 2 servings. (% daily value)

• Calories 919
• Fat 66.3 g (101.9%)
• Saturated 15.3 g (76.4%)
• Carbs 50.2 g (16.7%)
• Fiber 3.7 g (14.8%)
• Sugars 4.1 g
• Protein 31.4 g (62.9%)
• Sodium 2327.8 mg (97.0%)

Ingredients

• 5 ounces fresh or frozen ramen noodles, or 3 ounces dried ramen

• 2 tablespoons toasted sesame oil, divided

• 4 medium scallions

• 2 large cloves garlic

• 6 ounces Spam

• 3 large eggs

• 2 cups baby spinach (about 2 ounces)

• 1/4 teaspoons hondashi

• 1/4 teaspoon kosher salt

• 3 tablespoons vegetable oil, divided

Optional toppings:

• Furikake

• Togarashi

• Chile oil

• Bonito flakes

• Sriracha

Instructions

1. Bring a large saucepan of water to a boil over high heat. Add 5 ounces fresh or frozen (or 3 ounces dried) ramen noodles and cook according to package instructions. Drain well and return to the saucepan. Drizzle with 1 tablespoon of the toasted sesame oil and toss to coat.

2. Thinly slice 4 medium scallions, keeping the whites and greens separate. Thinly slice 2 large garlic cloves. Cut 6 ounces Spam into bite-sized pieces. Place 3 large eggs, 1/4 teaspoon of hondashi, 1/4 teaspoon kosher salt, and the remaining 1 tablespoon toasted sesame oil in a medium bowl and whisk until well-blended. Place 2 cups baby spinach in a large bowl.

3. Heat 1 tablespoon of the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the Spam and cook until golden-brown on most edges and starting to crisp, about 3 minutes. Using a slotted spoon, transfer the Spam to the bowl of spinach and toss to combine.

4. Reduce the heat to medium. Add the scallion whites and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Transfer to the bowl with the Spam and spinach. Add the ramen noodles and toss until everything is well-combined.

5. Add the remaining 2 tablespoons vegetable oil to the skillet and increase the heat to medium high. When the oil is shimmering, add the ramen mixture and spread into an even layer. Cook undisturbed until the bottom begins to turn golden-brown, 2 1/2 to 3 minutes. Pour in the egg mixture over the noodles and shake the pan to distribute it evenly. Cover, reduce the heat to medium, and cook until the egg mixture on top is bubbly and mostly cooked with a few raw spots on top, about 3 minutes.

6. Slide the ramen omelet onto a large plate. Carefully invert the skillet over the plate. Flip the skillet and plate together in one motion; transfer the raw side of the omelet back into the pan. Cook uncovered until the egg on the bottom is set, 1 to 2 minutes more. Slide onto a serving dish and top with the reserved scallion greens and toppings as desired.

Amelia Rampe

Studio Food Editor

Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and current Studio Food Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

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Source : food