We have been having too much fun inventing breakfast ramen recipes (see our Noodles in Creamy Avocado Sauce and Bacon, Egg, and Potatoes bowls), but we are going super simple with this one. You can literally make this on a weekday as quickly as you boil coffee and toast bread. The dressing for noodles is as simple as can be, but still manages to be delicious and satisfying. Here is your no-fuss breakfast. Enjoy!
We are adapting this recipe for a single serving. If you want to feed more people, simply multiply the recipe.
Active time: 5 minutes | Easy | Makes 1 serving
1/3 package (4 ounces) Umi Organic ramen noodles
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon sea salt or kosher salt
Freshly ground black pepper to taste
1/2 avocado, pit removed
Optional Toppings
Fried, poached, or soft boiled egg
Tomatoes
Hot sauce
Maggi
Furikake
Directions
Bring a pot of water to a rapid boil. Gently pull apart and loosen the noodles. Add the noodles to the water and boil 2 minutes, stirring often. Drain in a strainer and rinse quickly. Shake well to remove excess water.
Toss noodles with olive oil, lemon juice, salt, and pepper.
Hold half avocado in your hand. With a small paring knife, cut parallel lines through the avocado about 1/4 inch apart. Scoop avocado out of the skin with a spoon. Fan out on top of your noodles. Sprinkle over additional salt and pepper. Serve as is or with an egg and hot sauce. Eat!
Photo by Zak Margolis.
