The first time I made this recipe, I could not find the original so I improvised, made a change every time I made it and this is the final dish. My family loves it and my grandson, who was 4 at the time, eats nothing but plain noodles took a bite and loudly proclaimed to his mother's astonishment, "This is really good." The best part of this recipe is that it is quite tasty the next day just warmed to get the chill off. I have also made this with cheddar cheese, it is not as good, but works in a pinch. Leave out the sausage and you will have a hearty vegetarian dish.
1Prepare ramen according to package, add flavor packet only cooking 2 min. Drain noodles. I spray my colander with Pam so noodles don't stick.
2Saute sausage until no longer pink and beginning to brown. Remove to a bowl and keep warm. Add 1T evoo to pan and sauté vegetables until tender. Remove to a bowl and keep warm.
3In the same pan on medium low heat, add 2T evoo and place ramen in pan, pour egg over noodles, using a fork to distribute egg, cover and cook about 1 or 2 minutes until egg is set.
4Pour sauce over noodles and leave some space around edge, smooth and press carefully into noodles . The amount of sauce depends on the moistness of the dish, not enough and it will be dry, too much and it will not cut like a pie wedge.
5Sprinkle sausage, veggie mix, hot pepper flake (opt) and italian seasoning on top. Smother with mozzarella, or Italian cheese blend. Cover and heat until cheese has melted, a minute or so.
6Let sit for a few minutes . Serve with salad and Italian bread. I serve this in the pan.
7NOTE: I have used a 10" pan and it worked just as well. The servings were a little thicker. Also, if you use fresh veggies, the sauté time will be longer.