The idea of the dish is simple, combining ramen and an omelet together. I’ve punched it up a few degrees trying to get it slightly healthier since after I was told about it I saw it on a website called “So this is why you’re fat” so I figured I’d hold off writing this recipe down until I can perfected it. You can actually put anything inside the omelet the possibilities are endless. So experiment with what you have on hand and tell me about it in the comments.
Slow cooker teriyaki chicken in sauce
1 pkg Top Ramen (chicken or oriental flavor best)
1 C water
2” Kamaboko (fish cake) sliced in thin strips
2 bok choy stems (leaves removed), diced
1 handful grape tomatoes, washed
1 tsp instant dashi + 1 T water
Pinch of salt
Pinch of Splenda Granulated sugar
Green Onions, diced
Cook ramen according to package directions but reduce water by half. Cook until all water is gone then side aside in a small bowl.
In a bowl, mix eggs dashi/water mixture, sugar, and salt. Whisk until well blended.
Heat an omelet pan with a little oil. Add in your bok choy and cook until slightly soft then remove bok choy to a bowl and return pan to heat.
Making one at a time add about ½ the egg mixture into a the well heated pan (you have to make sure the pan is hot enough or the omelet will not come out nice).Add a small handful of your fried ramen to the omelet and spread it evenly on one side of the egg. Then add your Kamaboko and teriyaki chicken being careful to make sure the sauce isn’t inside the egg. Workings quickly, fold the empty portion of the egg over in omelet style letting the egg cook for a few more seconds.
Place your omelet on a plate and repeat the process with the 2nd one.
To garnish, take the teriyaki sauce and spread it evenly over the omelet. Top with the bok choy, furikake, grape tomatoes and green onions.
Serve by itself, with rice, or with the extra fried ramen.