Ramen Noodle Frittata

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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One 3-ounce package ramen noodles (seasoning packet discarded)

1 1/2 teaspoons toasted sesame oil

2 tablespoons vegetable oil

8 ounces ground chicken

1 tablespoon oyster sauce

Kosher salt and freshly ground pepper

2 cups shredded coleslaw mix

6 scallions, chopped

8 large eggs

2 tablespoons pickled ginger, sliced into thin strips

12 ounces baby bok choy, halved lengthwise


  1. Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente, about 2 minutes. Drain and toss with 1/2 teaspoon sesame oil; set aside.
  2. Heat 2 teaspoons vegetable oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the chicken and 2 teaspoons oyster sauce; season with salt and pepper. Cook, stirring, until the chicken is no longer pink, 2 to 3 minutes. Add the coleslaw mix, scallions, remaining 1 teaspoon sesame oil and a big pinch of salt. Cook until the coleslaw wilts, about 2 minutes. Remove the mixture to a bowl and wipe out the skillet.
  3. Whisk the eggs, pickled ginger, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the ramen and the chicken mixture. Heat 1 tablespoon vegetable oil in the skillet over medium heat. Add the egg mixture and reduce the heat to medium low. Stir gently with a rubber spatula until the eggs start setting, about 1 minute. Cook, undisturbed, until golden brown on the bottom and almost set on top, 7 to 8 minutes. Invert the frittata onto a plate, then slide back into the skillet and continue to cook until the egg is set, 3 to 6 minutes longer. Transfer to a platter.
  4. Meanwhile, heat the remaining 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy, remaining 1 teaspoon oyster sauce and a pinch each of salt and pepper. Cook until crisp-tender, 4 minutes. Serve with the frittata.