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Sesame Ramen With Bacon and Egg

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“I needed something quick for dinner last night and had all ingredients on hand for this recipe. I really wasn't expecting a lot, other than to have something edible, but we all really enjoyed this! I did go a little heavy on the sesame oil and soy sauce to suit our tastes. Recipe is from Chatelaine.”

Ingredients Nutrition

  • 3 (3 ounce) packages ramen noodles
  • 4 cups Baby Spinach
  • 2 teaspoons dark sesame oil
  • 1 teaspoon low sodium soy sauce
  • 6 slices bacon, finely chopped (preferably sodium-reduced)
  • 1 bunch green onion, sliced
  • 4 eggs


  1. Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside.
  2. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside.
  3. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot.
  4. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

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