Ingredients

• 2 , 3 ounce
• 2 tablespoons vegetable oil , divided
• 3 large eggs , beaten
• 2 teaspoons vegetable oil , divided
• 4 greens onions , thinly sliced
• 1 small carrot , peeled and grated
• 0.5 cups green peas
• 0.25 cups red bell pepper , minced
• 2 tablespoons sesame oil
• 1 teaspoon sesame oil , or to taste
• 1 teaspoon soy sauce , or to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.
3. 3 Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.
4. 4 Heat 1 teaspoon vegetable oil in a large skillet or wok over medium heat. Add green onions into hot oil and stir fry until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.
5. 5 Heat remaining 1 teaspoon vegetable oil in the same wok or skillet over medium heat. Add carrots, peas, and bell pepper separately; stir frying until softened, removing each to the plate with green onions when done.
6. 6 Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same skillet or a wok over medium heat. Stir fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat.
7. 7 Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.
8. 8 Enjoy!

Nutrition per serving