Sesame Fried Egg with Garlic Kale and Ramen - Innit

Ingredients

4 Servings

Produce

  • Spring Onions 6

  • Cavolo Nero 1 bunch

  • Garlic Clove 4 cloves

Spices

  • Red Pepper Flakes 1 pinch

Dairy & Eggs

  • Eggs 4

Pantry

  • Water 950 milliliters

  • Sesame Oil 89 milliliters

Dry Goods

  • Ramen Noodles 280 grams

Preparation

  1. Fry Egg

    Set a small pan to high heat for 1 minute. Add oil and eggs. Fry until cooked to your liking. Remove from heat. Add spring onion to pan & fry just until wilted, about 30 seconds. Place spring onion on top of eggs & drizzle with soy sauce.

    • 2 tablespoons Sesame Oil
    • 4 Eggs
    • 2 Spring Onions
    • teaspoon, to taste Soy Sauce
  2. Cook Kale

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic & chili flakes. Cook, stirring, until fragrant, 1 minute. Add kale & toss to coat. Saute until wilted, 3-4 minutes.

    • 2 tablespoons Sesame Oil
    • 6 cloves, minced Garlic Clove
    • 1 pinch Red Pepper Flakes
    • 1 bunch, stems removed, hand torn Cavolo Nero
    • gram, to taste Salt
    • gram, to taste Black Pepper
  3. Cook Ramen

    Bring water to a boil in a small saucepan. Add the noodles & cook for 2-3 minutes, until noodles are tender. Drain. Set a pan to medium high for 1 minute. Add oil, garlic & spring onions. Cook & stir until fragrant, about 30 seconds. Add noodles & stir fry until noodles are coated & warmed through, 1-2 minutes. *Add a little more oil as desired.

    • 950 milliliters Water
    • 280 grams Ramen Noodles
    • 2 tablespoons Sesame Oil
    • 2 cloves, minced Garlic Clove
    • 4, thinly sliced Spring Onions
  4. Serve and Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 35.0 g 45%
Total Saturated Fat 10.0 g 51%
Unsaturated Fat 25 g  
Cholesterol 185 mg 62%
Sodium 1390 mg 60%
Total Carbohydrate 46 g 17%
Fiber Total Dietary 3 g 11%
Sugars Total 2 g  
Protein 15 g 29%
Good Source: Vitamin C 33 mg 35%
Calcium Ca 96 mg 8%
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By Innit Culinary Team