Skillet or wok
Large pot
Colander
- 16 ounces fresh or frozen ramen noodles
- 2 tablespoons avocado oil divided; more as needed
- 2 teaspoons sesame oil divided
- 1 tablespoon red miso
- 2 eggs whisked
- 1 yellow onion peeled and thinly sliced
- 2 red bell peppers trimmed, seeded, and thinly sliced
- 1 pound broccoli cut into florets
- 4 scallions minced; a pinch reserved for garnish
- Black sesame seeds optional, for garnish
- Salt and pepper to taste
Cook the ramen:
Bring a large pot of water to a boil and cook the ramen according to package instructions. Frozen ramen needs only 2–3 minutes in boiling water. Drain, rinse, and toss with 1 teaspoon sesame oil and set aside.
Cook the eggs:
Heat 1 tablespoon avocado oil and 1 teaspoon sesame oil in a large skillet or wok over medium heat. Once hot, add the miso and mash it lightly into the oil. Once it begins to brown and become fragrant, pour in the whisked eggs. Stirring regularly, mash and work the miso into the egg mixture until combined. Once the eggs are mostly set, transfer them to a bowl. Wipe out the skillet, if needed.
Cook the onion and peppers:
Add another teaspoon of oil, if needed. Once hot, add the onions and peppers and cook, stirring often, for 6–8 minutes until softened. Season lightly with salt and transfer to the bowl of eggs.
Calories: 380kcal | Carbohydrates: 49g | Protein: 15g | Fat: 15g | Sodium: 1418mg | Fiber: 8g | Sugar: 11g | Vitamin C: 184mg