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Stir Fried Egg Ramen

Sebastian John from Guatemala

15 minutes
Cooks in
15 minutes
Country of origin

My first introduction to ramen was in the late 80’s when I was in high school and living in boarding school. I had just returned to India from Tanzania where I had been raised on traditional Indian and Tanzanian food. Though my memories are vague on why I had ramen in school, I vividly remember the amusement and then the amazement of eating ramen for the first time in my life. It had being stir-fried, and was served with a sunny-side egg and small chunks of beef. Thus began my love affair with ramen.

Post high school, and while in college and in early professional life ramen kind of became my backup food – it was cheap and available in every store at any point of time. Though I tried various ways as inscribed on the packets I was never happy at the end result. The taste of the ramen from my high school days lingered in my mouth. I wanted something different. Thus began my experimentation with ramen which ended in me using black mustards to provide the smokey flavor. The mustard seeds also provided the bridge of changing an essentially Japanese product to a very Indianized version

It was an instant runaway hit among friends and acquittances in multiple cities in India.

The real stamp of approval came when my wife who was born and brought up in the US moved to India in the early 2000’s to work and ended up in the same establishment where I was working. During our dating dates I made this dish for her and it became one of her favorite dishes. 14 years after being together it has become our to go comfort food. My wife jokes that it was the ramen that clinched the deal for her.


  • 2 packets of ramen noodles with seasonings
  • 2 diced red poblano
  • 1/2 cup green peas
  • 15-20 small shrimp
  • 2 eggs
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon crushed black pepper
  • pinch of paprika and turmeric
  • Oil
  • Salt to taste


  • Boil water is a sauce pan and add ramen, and cook for slightly less than 2 minutes. Drain water, run under cold water and set aside. Marinate shrimp in paprika, turmeric and salt.
  • Beat eggs, add black pepper and salt and make omelette. Cut into small cubes or strips.
  • Heat one teaspoon oil in the same pan and splutter the mustard seeds. To splutter/pop/cook mustard, heat oil in a pan till it is really hot (it should not smoke). Drop the mustard seeds into the pan and immediately cover with a lid or splatter screen. You will hear the seeds popping/jumping around in the oil for few seconds and then the sound will subside. Lower the heat, and remove the lid/screen and follow with the cooking.
  • Lower the heat to medium and stir fry shrimp for about one minute. Then add green peas, poblano pepper, and the ramen seasoning and cook for additional two minutes. Add two tablespoons of water for everything to mix well. Add the ramen noodles, mix well and stir-fry on high heat for a minute.
  • Plate and serve.


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