Sesame Noodle Lunch

I came up with this as a way to enjoy instant ramen noodles as a more fully-fledged meal. It works very well with Rice Ramen, which we buy at Costco in multi-packs that don’t come with any seasoning packets. However, any quick-cooking noodle will do. Serves 2.

• 2 Tbsp soy sauce
• 1 Tbsp mirin
• 1 Tbsp oyster sauce or hoisin sauce
• 1 tsp sesame oil
• 1/4 tsp garlic powder
• 2 cakes ramen (noodles only)
• 2 tsp coconut oil or butter
• 2-3 eggs
• 2-3 cups shredded or finely chopped veggies: I like cabbage, carrots, mushrooms, broccoli slaw, snap peas or green beans…
• 2 green onions, sliced
• Toasted sesame seeds

In a large bowl, combine first 5 ingredients to make the sauce. Set aside.

In a medium saucepan, cook noodles according to package directions. Drain, and add to bowl with sauce, tossing to coat.

Meanwhile, heat 1 tsp oil or butter in a skillet over medium heat. Cook eggs as desired – fried or scrambled. Break or cut into bite-sized pieces. Slide out of the pan into the bowl with the noodles. Add 1 tsp oil to now-empty skillet. Add veggies, and cook, stirring often, until crisp-tender. Add to bowl and use tongs to toss until well-mixed. Serve, topped with green onions and sesame seeds.