Frittata with ramen noodles

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 430, total fat 26 G., saturated fats 7 G., proteins 27 G., carbohydrates 21 G., fiber 3 G., cholesterol 421 mg, sodium 916 mg, sugar 4 G.

This hearty Asian-inspired frittata is made with ramen noodles (or instant noodles) and ground chicken. Its wonderful, distinctive flavor comes from dark sesame oil, oyster sauce, and pickled ginger. The noodles are partially boiled and mixed with stir-fried ground chicken and shredded cabbage, topped with beaten eggs, and pan-fried until set. Serve the omelet with a side of stir-fried bok choy in oyster sauce. This dish comes together quickly and makes a hearty and healthy breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package 90g ramen noodles (no seasoning packet needed)
1.5 tsp. dark sesame oil
2 tablespoons of vegetable oil
200 g of minced chicken
1 tbsp oyster sauce
2 tbsp. cabbage salad mixes
6 green onions, chopped
8 large eggs
2 tbsp. pickled ginger, cut into thin strips
340 g small bok choy, cut in half lengthwise

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: bok choy cabbage, white cabbage, pickled ginger, minced chicken, oyster sauce, sesame oil, noodles, eggs

Cooking the dish according to the recipe:

Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente, about 2 minutes. Drain and add 0.5 teaspoon of sesame oil.
Heat 2 teaspoons vegetable oil in a 10-inch nonstick skillet over medium heat. Add the ground chicken and 2 teaspoons oyster sauce, season with salt and pepper. Cook, stirring, until the ground chicken turns white, 2 to 3 minutes. Add the coleslaw mix, green onions, the remaining 1 teaspoon sesame oil, and a large pinch of salt. Cook until the cabbage wilts, 2 minutes. Transfer the mix to a bowl and wipe out the skillet.

In a large bowl, combine the eggs, pickled ginger, 3/4 teaspoon salt, and a few grinds of black pepper. Add the noodles and chicken mixture. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the egg mixture and reduce the heat to medium-low. Stir gently with a rubber spatula until the eggs begin to set, 1 minute. Cook, without stirring, until the frittata is golden brown on the bottom and almost set on top, 7-8 minutes. Invert the frittata onto a plate, then return it to the skillet to finish cooking, 3-6 minutes. Transfer to a serving platter.
Meanwhile, heat the remaining 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat. Add the bok choy, the remaining 1 teaspoon of oyster sauce, and a pinch of salt and black pepper. Cook until golden brown, 4 minutes. Serve with the frittata.

Categories:

recipe / Recipes for children's dishes / Calorie content of prepared meals / Breakfast / Main courses / Pasta / Eggs and dairy products / / Food Network - recipes / Italian cuisine

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