Ramen noodles are tossed with Spam and spinach, then cooked omelet-style until the noodles are crispy.
Ingredients
5 ounces fresh or frozen ramen noodles, or 3 ounces dried ramen
2 tablespoons toasted sesame oil, divided
4 medium scallions
2 large cloves garlic
6 ounces Spam
3 large eggs
2 cups baby spinach (about 2 ounces)
1/4 teaspoons hondashi
1/4 teaspoon kosher salt
3 tablespoons vegetable oil, divided
Furikake
Togarashi
Chile oil
Bonito flakes
Sriracha
Instructions
Bring a large saucepan of water to a boil over high heat. Add 5 ounces fresh or frozen (or 3 ounces dried) ramen noodles and cook according to package instructions. Drain well and return to the saucepan. Drizzle with 1 tablespoon of the toasted sesame oil and toss to coat.
Thinly slice 4 medium scallions, keeping the whites and greens separate. Thinly slice 2 large garlic cloves. Cut 6 ounces Spam into bite-sized pieces. Place 3 large eggs, 1/4 teaspoon of hondashi, 1/4 teaspoon kosher salt, and the remaining 1 tablespoon toasted sesame oil in a medium bowl and whisk until well-blended. Place 2 cups baby spinach in a large bowl.
Heat 1 tablespoon of the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the Spam and cook until golden-brown on most edges and starting to crisp, about 3 minutes. Using a slotted spoon, transfer the Spam to the bowl of spinach and toss to combine.
Reduce the heat to medium. Add the scallion whites and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Transfer to the bowl with the Spam and spinach. Add the ramen noodles and toss until everything is well-combined.
Add the remaining 2 tablespoons vegetable oil to the skillet and increase the heat to medium high. When the oil is shimmering, add the ramen mixture and spread into an even layer. Cook undisturbed until the bottom begins to turn golden-brown, 2 1/2 to 3 minutes. Pour in the egg mixture over the noodles and shake the pan to distribute it evenly. Cover, reduce the heat to medium, and cook until the egg mixture on top is bubbly and mostly cooked with a few raw spots on top, about 3 minutes.
Slide the ramen omelet onto a large plate. Carefully invert the skillet over the plate. Flip the skillet and plate together in one motion; transfer the raw side of the omelet back into the pan. Cook uncovered until the egg on the bottom is set, 1 to 2 minutes more. Slide onto a serving dish and top with the reserved scallion greens and toppings as desired.
