Noods for brunch...yes please! After hearing so many customers say they use māla girl with their eggs, we had to see what all the hype was about. They're right!, and when you think about it, it makes perfect sense. Especially if you typically whisk in milk with your eggs or egg replacement. Salt and pepper is so plain (not to mention, probably adding excess salt). Māla girl brings flavor with benefits. The biggest decision you're going to have to make, is which girl would you choose!
RAMEN FRITATTA WITH SOULFULL CLASSIC
māla girlShare
RAMEN FRITATTA WITH SOULFULL CLASSIC
Rated 2.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
5-10 minutes
You'd never know this is actually good for you and packed with nutrient rich ingredients! We went with the Lotus Foods Gluten Free Rice Ramen Noodles, but any noodle can work.
Ingredients
-
Ramen Rice Noodles, 1 -1 ½ packets
-
Pasture Raised Eggs or Egg Replacement 3 each or 6 oz. vol.
-
Water, ¼ cup
-
Almond Butter, JOI, 1 tsp.
-
Māla Girl Soulfull Classic, 1 Tbsp.
-
Baby Spinach, 2 cups
-
Optional: Green Onions, sliced, ½ cup
-
Olive Oil, 2-4 Tbsp.
-
Chili Charka (to season spinach) 1 tsp.
Directions
Place rice noodles in a bowl. Pour steaming hot kettle water over them. (approximately 2-3 cups) Cover with a lid and steam for 7-8 minutes or until noodles have softened. Drain and rinse. Set aside.
While noodles are cooking, whisk eggs with water, almond butter and soulfull classic. Whisk together until almond butter is smooth.
Heat medium size saute pan over medium heat.
Add in olive oil and green onions. Saute for 1 minute.
Add in spinach and season to taste (we went with chili charka). Saute for a minute.
Pour in eggs and add cooked ramen noodles.
Stir around so noodles and spinach are evenly dispursed.
Cover with a lid, and turn heat to low. Steam until eggs are just set on top. Serve immediately.
Recipe Note
Cooking options are endless here. You can divide them into mini muffin tins and create egg bites.
You can also finish this off in the broiler to quickly finish the top of the eggs.
Lastly, you can flip this over in the pan when the sides are beginning to set.
To keep this dairy free we went in with our favorite almond butter, JOI to create a "milk" or "cream" to add to the eggs vs. just water. It is just as versatile and functional as māla girl, so we love it!.
Our ratio is 3 eggs + 1/4 cup water + 1 Tbsp. māla girl. Fillings are as endless as your imagination, and each culinary personality of māla girl is going to have her own spin. All in the name of food is a feeling!