Prepping · Recipes

Pantry Staple Recipe: Pan-Fried Ramen

Ramen noodles are not health food for sure, but they can be a start to meals as a base ingredient and are often in the pantry as a backup food. I had seen the viral recipe for pan-fried ramen with egg going around, so I decided to try it and make it my way.

And it’s actually a great recipe for the prepper pantry to be honest. You could make this with either a fresh egg, or with freeze-dried eggs. And you can make 1 serving, or even 6 servings, all at once. It’s quick, has carbs and protein and yet is simple to make. And it doesn’t taste like ramen either. None of the gross ramen seasoning packet is used. And you could use high end ramen, baked ramen, even gluten-free ramen to make this recipe. You are not limited to the 6 for $3 kind (or rather what used to cost 11 cents a package only a few years ago!).

Pan-Fried Ramen


  • 3-ounce package ramen noodles
  • 1 Tbsp unsalted butter or 1 Tbsp oil
  • ¼ tsp red pepper flakes
  • 1 Tbsp soy sauce, low sodium or coconut aminos (to watch sodium intake)
  • 1 tsp brown sugar
  • 1 egg*, lightly beaten
  • Everything bagel seasoning (it can be found salt-free in many stores)
  • Dried chives


Add 2 cups water to a small pot and bring to a boil. Add in ramen (discarding flavor packet), and cook for about 2 minutes. Drain all water off carefully and set aside.

Meanwhile, place a small fry pan over medium-low heat and melt the butter, adding in the red pepper flakes. Let cook for about a minute. Add in the brown sugar to melt, then the ramen noodles and the soy sauce, using tongs or chopsticks to toss.

Push the noodles to one side, then pour in the egg and scramble till still just a bit wet. Toss the noodles with the egg and take off the stove,

Sprinkle on the everything bagel seasoning to taste with a sprinkle of freeze-dried chives if you like, and toss in.


Serves 1.


You can easily substitute freeze-dried eggs, which is normally 1 Tbsp dried egg to 2 Tbsp water. Beat together and let sit for 5 to 10 minutes to rehydrate, then proceed.

Chives are sold in most bulk spice/herb sections at grocery stores. Store in a glass jar once bought.