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Sausage and Egg Breakfast Ramen

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Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry!  This is an American twist on ramen stir fry that has eggs, sausage, and veggies.

This post is sponsored by Fortune Yakisoba Noodles, but all opinions are my own.  Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry!  This is an American twist on ramen stir fry that has eggs, sausage, and veggies. #cooklikeawokstar, #norulestostirfry, #fortunerecipechallenge

I know most of you don’t think of ramen when you think of breakfast. And I will confess that it’s not something I think of either. I think of frittata, waffles, omelets. Things like that are on my mind for breakfast. Not noodles.

However, there was that one time I made a pasta frittata. Of course, I had the pasta frittata for dinner, but you could easily make it for breakfast, too. So that got me thinking. Why can’t you have ramen noodles for breakfast?

Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry!  This is an American twist on ramen stir fry that has eggs, sausage, and veggies.

What is ramen?

So, technically, ramen is the noodle soup. It’s flavored broth with some noodles and sometimes there’s meat and veggies in there, too. In some places it’s considered fast food. It’s fast to cook up so I can easily see the similarity. Here it’s usually college or budget friendly food.

The noodles themselves are wheat flour noodles that are light and springy. They’re yellow in color due to the kansui or alkaline based mineral water used to make the noodles. This water usually contains sodium bicarbonate and potassium carbonate. Sometimes there’s a little phosphoric acid in there. This kansui is the distinguishing factor between noodles and ramen noodles.

Ramen is from China but is extremely popular in Japan. In fact, some might think it is from Japan, but it’s not. Chinese immigrants brought the noodle dish from their homeland when they moved to Japan in the late 1800 and early 1900’s. They lived in Yokohama Chinatown which is just south of Tokyo in Japan.

Initially, the dish had ramen in broth topped with Chinese style roast pork. However, the Japanese took this simple noodle dish and ran with it. A restaurant owner employed several cooks from Yokohama Chinatown in the first ramen shop which he named Rairaiken. From there, the popularity of this simple noodle dish grew

Ramen gained more popularity after WWII. After the war ended the American Military occupied Japan. During that occupation, Japan recorded the worst rice harvest in 42 years. In order to try to alleviate this situation, the US flooded the market with inexpensive wheat flour. And, well, ramen is made with wheat flour. This plus lots of marketing about the health benefits of wheat flour put ramen as staple next to rice.

Where did ramen instant noodles come from?

This instant version of ramen is the creation of Momofuko Ando. It is an easy and inexpensive way to get ramen to be even more popular. This meant that anyone with some hot water can have an approximation of this popular dish. With this invention ramen skyrocketed in popularity. It is coined as being one of the most popular Japanese foods. In Tokyo alone, there are 5,000 ramen shops. Country wide? There’s over 24,000! One of those shops even received a Michelin star!

From there, Ando wanted to provide an even more convenient way to eat his delicious noodles. Thus, the cup o’ noodles was invented. It initially just had the noodles and the broth seasoning. Eventually he added dried vegetables and meat for more flavor. Ando even went so far as to create a vending machine that had the cups and water. Like a coffee machine of today, but with noodles.

Ramen eventually migrated from a simple dish that was budget friendly to now a staple of many Asian countries. Ramen started to show up as an export in the 70’s. But it wasn’t until they created the cup ramen did the product really take off in international sales. Eventually, ramen because synonymous with all instant noodles.

But there aren’t instant noodles!

Yes. I know they aren’t. But I wanted to illustrate the popularity of the dish and how it quickly moved across the globe as a staple of many countries. As with all things, though, we crave to elevate and make something simple into something exceptional. That’s where Fortune noodles comes in.

Otoichi and Kume Kawana immigrated to the US from Japan in the late 1930s. One of their kids, Frank, started making noodles 20 years later. Fast forward to the 70’s where JSL foods, created by Frank, started making a line of noodles. Eventually they would produce over 30 MILLION pounds of noodles for the US.

Five years later, the Fortune line of yakisoba style noodles starts appearing on shelves of grocery stores in the US. They even produce authentic Italian pasta and custom cookies under their Amber Farms brand. The company continues to expand to this day. And they continue to elevate the simple ramen noodle dish with their catch phrase from 2015, “There are no rules to stir fry!”

There are no rules to stir fry!

And I live by this motto. For me, stir fry is a method. It doesn’t have to be Asian, and it doesn’t have to be for dinner! I’ve made a breakfast stir fry before but with rice. There’s a delicious Tex-Mex stir fry, bayou stir fry that is Cajun style, and even a pork piccata stir fry on there. Most of my noodle stir fry recipes are Asian, but there is a curry noodle stir fry on there. So, as you can see, there are no rules to stir fry on my blog!

I think stir fry is more of a cooking style. Like braising and frying. It’s not always Asian in my book. To me, stir fry is a great way to get a quick and delicious meal on the table. And for busy weeknights, it’s a life saver for me!

This sausage and egg breakfast ramen was on the table in less than 10 minutes. The noodles are easily to prepare for the stir fry. I popped them into the microwave for about a minute to loosen them up. I fried them a little with the sausage before adding the water and some of the hot and spicy flavor packet. It is both hot and spicy! Use sparingly unless you really enjoy spicy food.

Then once the noodles were ready, I moved them to the side and added the scrambled eggs. Those cooked for a few minutes before I broke them up and incorporated them into the noodles. And the best part is you can easily double or triple this recipe based on the number of hungry mouths you need to feed. And they will love this fun and delicious spin on an Asian classic.

Sausage and egg breakfast ramen is full of turkey sausage. Feel free to use whatever sausage you want. I like turkey sausage. It’s not too calorie dense. There’s hearty egg. Those are so good for you. Then a sprinkling of green onions goes on top. Not only for color but delicious crunch and flavor.

And then there’s the noodles! I’ve eaten them at least once a week since I received the package from Fortune. I’ve even them in Asian style dishes, this breakfast, as soup. They are the best ramen noodles I’ve ever tasted.


Sausage and Egg Breakfast Ramen
Yield: 2

Sausage and Egg Breakfast Ramen

Cook Time: 15 minutes
Total Time: 15 minutes

Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry!  This is an American twist on ramen stir fry that has eggs, sausage, and veggies.


  • 1 1/2 tablespoons olive oil, divided
  • 7.7 ounce package Fortune Yakisoba Hot and Spicy noodles
  • 4 large eggs
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon sesame seed oil
  • 1/2 cup diced turkey breakfast sausage
  • 1/4 cup water
  • 1/2 cup thinly sliced green onions


    1. Remove the noodles from the outer package. Pierce the inner noodle package and microwave on high 1 minute.
    2. Combine the eggs with the soy sauce and sesame seed oil. Add in 1 teaspoon of the hot and spicy packet mix. Scramble lightly and set aside.
    3. Heat a nonstick skillet over high heat.
    4. Swirl 1 tablespoon of olive oil in the pan and add the noodles and sausage. Stir fry until the sausage is browned.
    5. Add the water and 1 teaspoon of the hot and spicy seasoning packet. Reduce heat to medium-high. Continue to cook the noodles and sausage until the water is almost completely absorbed into the noodles.
    6. Move the noodle mixture to one side of the pan.
    7. Add the remaining olive oil and then the egg mixture.
    8. Allow the eggs to cook for 1 1/2 minutes before using a rubber spatula to flip them over.
    9. Cook the eggs an additional minute.
    10. Stir the eggs and noodles together and continue to cook until the eggs are completely cooked.
    11. Divide the noodles evenly between 2 bowls.
    12. Garnish with the green onions before serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 579Total Fat 41gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 29gCholesterol 473mgSodium 1044mgCarbohydrates 22gFiber 3gSugar 3gProtein 30g

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  1. Thanks so much for the inspiration! I’m vegetarian, so I used vegetarian breakfast sausage and some other things, but it was awesome in the end! You are awesome!

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