I have to admit that some of the recipes in the Better Homes and Garden’s Dinner on a Dollar magazine are pretty creative. One section in particular is their transformation of the ever staple, always present in a dorm room, Top Ramen Noodle package. One that caught my eye in particular was the Asian Egg-Noodle Frittata. I happen to love a good frittata and I will sheepishly admit that I like ramen noodles. (An even worse confession – get rid of the water, add the season packet to the cooked noodles and enjoy…a total guilty pleasure.)
And a first, the only thing I had to omit was the red sweet peppers. I did add chili flakes…don’t ask me why because I so don’t have a clue. Not allergic to chili peppers. But bell peppers, any bell pepper – red, green, yellow or orange, and its near cousins are a must stay away from food. I can’t even touch them these days. Not a super big deal in my book though.
The only alterations were the eggs and peanuts. Eight eggs was a little much for me so I cut it to 6. Even at 6, there was A LOT of egg. I added the peanuts to the cabbage mixture used as a topping because I thought coating them in the seasoned rice vinegar would add an extra layer of flavor. (I loved this change personally!) I did hit a few stumbling blocks along the way. This recipe is simple in its ingredients and prep but not so easy to execute. At least the frittata part wasn’t so easy in my opinion. And one BIG tip: Make sure you have an oven safe skillet. If not, then this is not the recipe to try.
Over all the dish was pretty good. It had a strong Asian flavor, which for some of us we loved, for some of us it was good but not a favorite and for others, it was a pass. Its a very polarized meal to say the least. It is extremely filling so one pan actually makes about 6 to 8 servings in my opinion as opposed to the four listed in the magazine. At four servings, it about $1.51 per serving and if you are similar to me and my brood, then its more like just over $0.75 a serving getting 8 servings out of one Asian egg-noodle frittata. It’s definitely worth a try to see if your family enjoys it and even just on the novelty factor alone, I say give this Asian Egg-Noodle Frittata a try.
2 packages of Oriental flavored Ramen Noodles
6 eggs, lightly beaten
1/2 cup canned coconut milk
1/2 cup chopped green onions
1 teaspoon crushed chili pepper
2 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
1 teaspoon grated fresh ginger
1/8 teaspoon sea salt
pinch black pepper
1 1/2 cups chopped Napa cabbage
2 tablespoons snipped fresh cilantro
1/4 cup chopped peanuts
lime wedges (optional)
Putting It All Together:
1. Heat oven to 425°F.
2. In a large pot, cook noodles for about two minutes or till just tender. Do not add seasoning packet to the water.
3. In a large bowl, combine the beaten eggs, coconut milk, ramen noodle Oriental seasoning packets, chili pepper flakes and 1/4 cup of the green onions. Blend together.
4. Drain noodles, rinse to cool as to not cook the egg prematurely and stir into egg mixture.
5. Heat 1 tablespoon of oil in a large oven proof nonstick skillet. Pour in egg mixture.
6. As the egg and noodle mixture begins to set, run a spatula around the edge of the skillet. Lift the noodle and egg moisture to allow the uncooked portion of the egg mixture to flow underneath.
7. Cook for about 4 to 5 minutes until eggs are almost set. They will still appear to be moist and slightly runny on top.
8. Place the skillet in the oven and bake for about 5 to 6 minutes or until egg and noodle mixture is fully set.
9. Remove the skillet from oven and cover. Let it stand for about 10 minutes to cool enough to handle.
10. Run a spatula around the edge of the egg-noodle frittata to loosen it from the pan. Turn it over onto a baking sheet and then turn the baking sheet onto a serving platter.
11. In a medium bowl, whisk together the remaining oil, seasoned rice vinegar, fresh grated ginger (oh how I love, love, love, fresh ginger), sea salt and black pepper.
12. Add chopped napa cabbage, fresh cilantro peanuts and remaining green onions to the vinegar mixture. Toss together until well coated.
13. Serve the egg-noodle frittata. Add cabbage mixture to the top. Spritz fresh lime juice on top.
Until next post!