ramen noodle mushroom frittata and t.v.

Instant Ramen

has a special place in my heart.

Growing up, we always had a few packs of Sapporo Ichiban in our pantry,  and I’d look forward to days when my mom would break them open for dinner. She avoided cooking it when my dad was around because he’d say, “If I wanted to eat ramen, I would have stayed a bachelor.” (Don’t shoot the messenger.) So we’d wait for his business trips, sit in front of the Zenith box, slurping messy ramen while watching Facts of Life (my mom loved Blair, her idea of a perfect daughter).


Fast forward a few years, ok, several decades, and I’ve graduated from Sapporo Ichiban to Neoguri, then to Shin ramen, and now, I buy fresh ramen noodles and put it in my own broth. It totally defeats the purpose of the whole ‘instant’ idea, and that irony isn’t lost on me. It shouldn’t be work to eat instant ramen—although, Hokkaido ramen is a completely different beast. So, while Sam was on a work trip to sunny Indiana, I nixed the broth, and threw the chewy noodles into a frittata for the kids and me.

But first, the fresh noodles needed to be bathed in butter. Then, allowed to crust in a pan before being drenched in an egg mixture. Finally, a layer of really healthy sautéed mushrooms and then a thick blanket of cheddar cheese went on top. (I promise, this process is almost as quick as cooking ramen according to the package.) We ate the whole thing sprawled across the sofa  while watching The Goldbergs.

(Totally unrelated to the evolution of this recipe, but did you know that the real Goldberg family consists of three sons? Erica should have been a male. BTW, Bev’s denim prairie dress is awesome!)


ramen noodle frittata with mushrooms

Serving Size: 6-8 servings


  • 1 pack of fresh ramen noodles (12 ounces)
  • 1 pound of fresh mushrooms (cleaned, dried and sliced)
  • 10 eggs
  • 1 tbs butter
  • 1 1/2 tbs vegetable oil
  • 1 clove garlic (minced)
  • 1 1/2 tsp salt
  • 1 tbs soy sauce
  • 2 tbs milk (whole or skim)
  • 2 cups of grated cheddar cheese
  • 1 tsp of fine kochukaru (Korean chili powder is optional.)
  • 12 inch skillet (non-stick makes for easier removal of frittata)


  1. Preheat oven to 375 degrees F.
  2. Pour 1 tbs oil onto a hot pan. Saute mushrooms for 4 minutes or until cooked. Lower heat to medium, add minced garlic, 1 tbs of soy sauce, and cook for another minute. (Set aside.)
  3. In a large bowl, whisk together 10 eggs, 2 tbs milk, salt, and kochukaru.
  4. Prepare fresh ramen noodles by loosely separating noodles with fingers.
  5. In a 12 inch skillet, heat 1 tbs of butter and 1/2 tbs of oil on medium heat. Saute noodles in the skillet for about 3 minutes, and then, gently press down into one uniform layer onto the skillet. Lower the heat slightly.
  6. Add a layer of cooked mushrooms on top of the noodles. And then pour the egg mixture over the mushrooms, making sure to fill in gaps. Leave on stove to cook, untouched, for another minute.
  7. Take off heat, add grated cheese on top, and place in hot oven.
  8. Bake for 15-20 minutes. Let frittata set for five minutes before removing from skillet.
  9. Serve warm with hot sauce.




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