You haven't lived until you've had your ramen like this. Ramen with egg and cheese is rich, creamy, flavorful, and so easy to make that you'll want to enjoy it over and over again.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
We truly enjoy ramen around here mostly because it's cheap and easy. Still, recipes like this cheesy ramen with egg and our Spicy Peanut Butter Ramen and Sesame Garlic Ramen Noodles are fabulous for when we want to change things up a bit.
Ramen noodles are a perfect for Meal Planning on a Tight Budget and while ramen is usually seen as a college kid's meal like Microwave Grilled Cheese, it can also become a family meal, any night of the week.
Made with just a few minutes on the clock and a couple of ingredients from your pantry, this dish goes from boring to fancy in no time flat.
Jump to:
💛 Why You'll Love This Recipe
- It's easy to make. This one pan recipe is perfect for keeping things basic and simple. You'll love how fast ramen noodles with egg and cheese comes together.
- It's cheap. One of the reasons to grab a packet of instant ramen from the shelf is affordability, so of course, we need to keep the recipe cheap too, right?
- It's customizable. Feel free to mix things up by adding in meats or other toppings or seasonings as you see fit. There's so much room for tasty variations here. I love to add corn, sliced green onions, and shredded meat from Boiled Chicken Legs or thinly sliced Air Fryer Pork Loin Roast when we have it on hand.
🛒 Ingredients
Water- You will need 4 cups of water to cook the ramen in. This also becomes a broth for the noodles, so make sure not to just "eyeball it," as too much liquid will cause the dish to be flavorless.
Instant ramen- Use 2 packets of chicken-flavored instant ramen. You will discard one of the seasoning packets and use the other.
Eggs- For added flavor and texture, we want to add in 2 or 3 large eggs. Honestly, one egg per person is a good rule of thumb too.
Cheese- Use some shredded cheddar cheese (I like to use sharp or medium cheddar) for a nice cheesy flavor.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Ramen Swap. No ramen? Use thin spaghetti or angel hair pasta instead. Since you discard the seasoning packet anyway, any thin, quick-cooking noodle works perfectly.
Protein Add-Ins. Make the dish heartier by adding cooked shredded chicken, diced pork, tofu, or cooked shrimp.
Flavor Boosters. Mix in sautéed mushrooms, green onions, or veggies you already have on hand to bulk it up and add extra flavor.
💰 Budget-Friendly Tips
Stretch with veggies. Add inexpensive in-season produce like carrots, cabbage, spinach, or frozen mixed vegetables to bulk up the meal without adding cost.
Buy ramen in bulk. Grab multi-packs of ramen or store-brand thin noodles to save even more.
🥄 Instructions for Ramen with Egg and Cheese
Step 1: Place your water in a large skillet or pan. Add the two ramen noodles and ONE seasoning packet.
Step 2: Cook over medium-high heat on the stove until the noodles can be broken apart with a fork.
Step 3: Add in the milk and butter.
Step 4: Continue to cook until the butter has melted. Stir as needed.
Step 5: Crack your eggs and place them on top of the noodles.
Step 6: Place the lid onto the pan and continue, reduce to simmer, and cook until the eggs are finished to your liking. This will take about 2-3 minutes.
Step 7: Remove from heat, lift the lid, and sprinkle the cheese on top of the eggs and noodles. Return the lid to the pan.
Step 8: Let rest for a minute to allow the cheese to melt.
Step 9: Top with your garnishes of choice and serve warm.
Enjoy!
👩🏻🍳 Expert Tips
- Poached Eggs. Cook for 2-4 minutes until egg whites are solid and yolks are runny (145°F). For firmer yolks, cook for another minute or two (150°F). Remember, raw or undercooked eggs can cause illness, so cook to an internal temperature of 160°F for safety.
- Serving Sizes. Each Instant Ramen packet serves 2 (according to package). Recipe yields 2 large portions or 4 smaller ones. Double the recipe for more than two adults.
❄️ Storage and Reheating
Storage. Store leftover Ramen with Egg and Cheese in an airtight container in the fridge for 2-3 days. Reheat before serving.
Microwave Reheating. Place noodles in a microwave-safe bowl and heat for 1-2 minutes. If reheating eggs, warm them separately for about 30 seconds.
Stovetop Reheating. If noodles seem dry or stuck together, add a splash of water to loosen them, then warm in a pot over medium heat.e.
🥗 Side Dishes or Pairing Ideas
Serve these ramen noodles with quick sides like steamed veggies, a fresh side salad, or air-fried dumplings. They also pair well with crispy spring rolls, edamame, or a soft-boiled egg to make the meal more filling.
- Roasted Baby Bok ChoyRecipe $4.02 / Serving $1.01
- Tuna Cabbage SaladRecipe $5.08 / Serving $2.54
- Egg Drop SoupRecipe: $1.54 | Per Serving: $0.77
- Soy Garlic Chicken WingsRecipe $8.05/ Serving $2.01
❓ Recipe FAQs
I usually have the more affordable instant ramen types in my pantry. Nissin and Maruchan are among the well-known ramen brands.
When we want a hassle-free option and don't want to use a stovetop pot, we opt for microwave ramen. Simply place a block of ramen in a microwave-safe cereal bowl, add enough water to cover the noodles (break them if necessary), and microwave for 5 minutes. Then, drain and add the seasonings.
While most ramen noodles I'm familiar with have gluten, you'll find gluten-free options. You can use one of those or replace the suggested ramen with rice noodles.
I recommend cracking it into a bowl first, just in case there are broken egg shells, but yes, freshly cracked eggs can go straight into the ramen. By adding a lid over it, you can poach the eggs to cook them.
Yes. The runny yolk adds so much flavor and richness to the broth, as well as helping to thicken it too. Even if you just add boiled eggs to the ramen, the flavors are a great match.
🍽️ More Recipes You'll Love
- Lemon Garlic Butter PastaRecipe $2.82 / Serving $0.47
- One Pot Cheeseburger PastaRecipe $10.25 / Serving $1.28
- 5 Ingredient Mac and CheeseRecipe $3.64 / Serving $0.36
- Sesame Garlic Ramen NoodlesRecipe $1.88 / Serving $0.31
🐝 If you tried this Ramen with Egg and Cheese, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Ramen with Egg and Cheese
Ingredients
- 4 cups water - ($0.00)
- 2 packages chicken instant ramen, use ONE seasoning packet - ($0.62)
- ¼ cup milk - ($0.05)
- 2 tablespoons unsalted butter - ($0.24)
- 2-3 large eggs - ($0.37)
- ½ cup cheddar cheese, shredded - ($0.44)
- sliced green onion or fresh parsley, for garnish - ($0.04)
Instructions
- Cook the noodles. Add the water to a large skillet or pan. Add both ramen noodle blocks and ONE seasoning packet. Cook over medium-high heat until the noodles soften and can be broken apart with a fork.
- Add the dairy. Pour in the milk and add the butter. Continue cooking, stirring occasionally, until the butter has fully melted.
- Cook the eggs. Crack the eggs directly on top of the noodles. Cover the pan with a lid, reduce the heat to a simmer, and cook until the eggs reach your desired doneness, about 2-3 minutes.
- Melt the cheese. Remove the pan from the heat and lift the lid. Sprinkle the shredded cheese over the eggs and noodles. Replace the lid and let rest for 1 minute to allow the cheese to melt.
- Serve. Top with sliced green onions or fresh parsley and serve warm.
Notes
- Instant Ramen Substitution. Thin spaghetti noodles can be used if instant ramen is unavailable. Season to taste, as the packet will not be included.
- Poached Eggs. For set whites and runny yolks, cook about 2 minutes. For firmer yolks, cook an additional 1-2 minutes or until eggs reach 150°F.
- Serving Size. One ramen packet typically serves 2. This recipe makes 2 large servings or 4 smaller portions. Double as needed.
- Storage & Reheating. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave for 1-2 minutes; reheat eggs separately for about 30 seconds. For stovetop reheating, add a splash of water if noodles stick or dry out.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Comments
No Comments