20 Minutes • Gluten-free • Low FODMAP • Serves 4 • This dish is simple to make, full of fresh and fabulous flavors, and oh so comforting to eat. Perfect for a weeknight pasta dinner or easy Sunday supper.

INGREDIENTS

(Makes four servings)

4-6 tablespoons garlic infused olive oil

4 tablespoons salted butter

4” piece of fresh ginger, peeled and grated

4-6 cups finely chopped spinach or kale

8 biscuits (2 packages) of Lotus Foods Jade Pearl rice ramen noodles (or other low FODMAP ramen noodles)

4-6 tablespoons gluten free low sodium soy sauce

1 cup fresh basil, chopped, plus more for serving

4 eggs (optional but VERY delicious)

Toasted sesame seeds (optional but very pretty) - You can make your own by toasting raw sesame seeds in a dry frying pan

Freshly ground black pepper

DIRECTIONS

In a large skillet, over medium heat, melt the butter and olive oil together. Add the grated ginger, stirring regularly for about 3 minutes. Add the spinach or kale and cook another 2-3 minutes until the greens are wilted.

Meanwhile, cook the ramen noodles according to package instructions. Drain and add, along with the soy sauce, to the frying pan with the greens and the ginger. Toss well over medium heat until ramen is warmed through and coated with the sauce.

Remove from the heat and add the basil, tossing to combine.

Divide the ramen mixture among four warmed bowls.

Add a bit more olive oil to the skillet you used to cook the pasta and place over medium heat. Crack 4 eggs into the pan – keeping them separated – and cook “over easy.”

Then top each bowl of ramen noodles with a fried egg, a sprinkling of toasted sesame seeds, and fresh basil. Season with pepper and serve immediately.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.