The Ramen Omelette

The Ramen Omelette (Ramelette)

A crazy idea that ends up to be the best of both worlds! This Ramen Omelette smashes together two great things in one skillet! Easy quick breakfast!


The Ramen Omelette (Ramelette)

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I first saw this idea for a Ramen Omelette over a year ago and mentally bookmarked it as something I wanted to try if I happened to be over-served at some point in the future. But the truth is that I go to bed at 9:30pm now so the options for all-night parties have pretty much evaporated.

That’s cool though. This Ramelette is still good eats and I happily scarfed it for lunch one day.

I’ll give a shout-out to the first place I saw this recipe, which was this post from Josh Scherer and his Culinary Bro-down Cookbook. I adjusted it a bit to make it for one rather than a larger omelet which would serve two. But the genius of this recipe is in its simplicity and you can truly make it your own.

Give this simple ramen noodles with eggs recipe a go!

  • The Ramen Omelette Recipe was updated April 18, 2019 to add video and spiffy up directions!
The Ramen Omelette

Easy Ramelette

A crazy idea that ends up to be the best of both worlds: ramen and omelette smashed together in one skillet! Easy to make and a great quick breakfast (especially if you were over-served the night before)!
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast & Brunch
Cuisine American
Servings 1 Serving
Yield 1 Omelette



  • 1 package ramen noodles
  • 2 large eggs
  • 1 teaspoon oil
  • Chili garlic sauce garnish
  • Scallions garnish


  • Cook ramen according to package but don’t add spice pack to water. When ramen is cooked, drain it, rinse with cold water, and then dry it on a few paper towels.
  • Whisk together eggs with 2 teaspoons of spice seasoning from ramen package.
  • Heat a small nonstick skillet over medium heat. Add oil and half of the ramen noodles (you can save the rest for your next ramelette!) Let the noodles cook for one minute.
  • Add whisked eggs and stir the eggs gently to make sure they are evenly distributed. Cook for about 2 minutes until eggs are set.
  • Flip the omelette! Be confident with it and use a spatula to help lift it. Cook for another 30-60 seconds on the second side.
  • Slide ramelette out onto a plate and cut into quarters. Garnish with chili garlic sauce and scallions.



Serving: 1OmeletteCalories: 166kcalCarbohydrates: 1gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 327mgSodium: 145mgPotassium: 123mgFiber: 0.02gSugar: 0.4gVitamin A: 475IUCalcium: 50mgIron: 2mg
Keyword Breakfast, Omelette, Quick Breakfast, Vegetarian Breakfast

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How to Make a Ramen Omelette

What you don’t want to do here is use the spice packet that comes with ramen (I like chicken flavor for this) in the noodles. Instead mix in a few teaspoons of the spice mix to the eggs directly. I wouldn’t recommend using the whole spice packet on two eggs. That’ll end up being too salty. Use about half and stir it together really well.

Eggs: Ramen Omelette Recipe
Egg Mix!

Cook your noodles in water, like ya do.

Ramen Cooked for Omelette

Then drain the noodles, rinse them with cold water, and dry them off with a few paper towels. Otherwise they will get gloopy in the skillet later.

Ramen Dried - Ramen Omelette REcipe
Dry it off.

Heat your nonstick skillet over medium heat with a little oil and then in goes the noodles! I used half of my ramen noodles, but you could use the whole batch if you wanted to go big.

Ramen sizzling: Easy Ramen Omelette
Trust me on this.

Let the noodles sizzle there for a minute before adding your eggs. They will get some crispy bits on them which is great.

Then in with the eggs! Stir them around to make sure they are distributed evenly, but don’t mess with them too much.

Ramen Noodles with Eggs

Cook them for two minutes and then the flip! Flip with confidence and use a spatula to help lift the edges. It’ll be sturdier than just eggs thanks to the noodle supports.

Flipped Ramen Omelette

Cook it for another 30-60 seconds on the second side and you are ready to eat your ramen omelette. Eat it as soon as possible garnished with chili garlic sauce and scallions. That’s just my preference but you could add almost anything to this and it’ll be just fine.

Pretty fun recipe! Give it a shot!

Ramelette - The Ramen Omelette

Here are a few other easy omelette ideas!

10 Responses to “The Ramen Omelette (Ramelette)” Leave a comment

  1. Nick, you crack me up. I love opening up your website to see what fun new creation you’ve come up with, and you did not disappoint here. I saw the recipe title and thought – oh no he didn’t! But you did. And it is great. Adding this to the list to try for the weekend!

  2. I can’t believe you made this! Hilarious!! I love ramen noodles but I don’t know if I want to turn them into an omelette. Your photos make it look good but I’d miss the yummy soup.

  3. Are you kidding me?? Turning noodles into Omelets. My oh my…this is new and in as much as it seems strange, it oddly looks tasty. This is quite creative I must say. We can always make something out of nothing and it stays good.

    Thanks for sharing, will try it out when my creative juice for food comes rushing

  4. I just made this for lunch today, and it was delicious! I think my noodle to egg ratio might have been slightly off as it was very noodle heavy. I used two eggs and one pack of YumYum kimchi flavor, but I think the issue was that my eggs were on the small side. Still, I loved it and will be making it again!

  5. LOL, love ya Nick, been making this since my Uni (College) days. You’d need more than 2 eggs (for sharing, obviously) but you can add lots of things. Shredded chicken, crispy bacon, broccoli, peppers, corn, herbs, a little cheese………… the options are endless! And even if you don’t want to add any or all of these things, skip the sachet & add some curry powder…. Mmmmmmmmmmmmmmmmm

  6. A contemporary classic! I can see this one will go well while camping this fall. The Korean brand Shin Ramyen is our household’s favourite. It’s got quite a kick to it. Yum!

  7. I prefer to add cheese after cooking 1 side, then using the broiler to cook the top/melt the cheese. It keeps it way fluffier imo

  8. I’m a little bit sad because I have been Making this for over 3 years and thought I was a genius. I actually eat mine with maple syrup but I’m Canadian so… :) I also called mine a Ramelette.

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