Maruchan ramen gets its moment with a beaten egg stirred in to cook through and fresh greens to brighten the broth. This shelf makes a complete bowl in under fifteen minutes, proof that a packet of noodles and what you have on hand can feed you well.

Serves 2. 15 minutes, 10 at the stove.

About 670 calories a serving, 24 g protein, 79 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large pot or saucepan over medium-high heat, then add 2 cloves minced garlic and cook until fragrant, about 1 minute.
2. Pour 4 cups water into the pot and bring to a boil, then add both packages of Maruchan ramen noodles and their seasoning packets and stir to break up the noodles.
3. Cook the noodles until they soften, about 3 minutes, stirring occasionally to separate them.3 min
4. Crack 2 eggs into a small bowl and beat lightly, then slowly pour the beaten eggs into the simmering broth while stirring gently so the egg cooks in ribbons, about 1 minute.1 min
5. Stir in 2 cups fresh spinach or other tender greens and cook just until wilted, about 1 minute.1 min
6. Taste and adjust with salt and pepper, then divide between two bowls and squeeze juice from half the lime over each bowl.

Note Swap the greens for shredded cabbage or carrot if you prefer something crunchier that won't wilt completely. Leftovers keep, covered, in the fridge for two days, though the noodles absorb the broth. Serve alone as a light meal or with a simple rice side to make it more substantial.