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Sun-dried Tomato "Carbonara" Ramen

"Carbonara" literally means bacon and egg, and there's no catchy one word that means tomato and egg, so quotation marks will have to do. This was super easy. I think it might work better for lunch, but still filling enough for dinner.

Sun-dried Tomato "Carbonara" Ramen

Serves: 3 | Time: 15 min


Smoky sun-dried tomato bites (replaces bacon)

½ cup sun-dried #tomatoes (the dry kind, not in oil), sliced

2 tsp coconut aminos

¼ tsp liquid smoke

The Rest

1 tbsp EVO

2 ears #corn, kernels removed from the cob (I used 1.5 cups of canned corn)

2 cloves garlic, minced or grated

½ tsp crushed red pepper flakes


½ cup fresh basil, chopped

1 tbsp fresh thyme leaves

2 eggs, beaten

½ cup freshly grated parmesan cheese

3 pads of ramen noodles


Mix together the sun-dried tomatoes, coconut aminos, and liquid smoke in a small bowl and set aside to absorb the flavours while you prepare the rest of the dish.

Heat pan over medium. Add the oil, corn, garlic, red pepper flakes, thyme, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in 1/4 cup basil. Remove from the heat.

Beat together the eggs, parmesan, and remaining 1/4 cup of basil, in a large serving bowl.

Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about 1/2 cup cooking water, then drain.

Immediately add the hot noodles to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. The heat from the noodles will cook the eggs. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the corn and sundried tomatoes, gently toss to combine. Season with freshly ground black pepper and salt.

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