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Spicy Vegetarian Ramen Carbonara

Course Main Course
Cuisine Chinese, Italian
Keyword Asian noodles, vegetarian
Total Time 30 minutes
Servings 2
Author Cherry on My Sundae


  • ¼ cup oil
  • 2 shallots thinly sliced
  • ½ cup corn kernels
  • 2 tablespoons butter
  • 2 garlic cloves grated
  • ¼ cup scallions chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons chili oil
  • 1 tablespoon black rice vinegar
  • 2 teaspoons broad chile paste
  • ½ teaspoon granulated sugar
  • 1 teaspoon black pepper
  • 4 bricks instant ramen noodles
  • 3 large eggs beaten
  • 2 tablespoons chopped scallions for garnish


  • Combine oil and sliced shallots in a large saute pan. Bring to a simmer over medium-low heat and continue to cook until shallots turn golden brown. Remove shallots with a slotted spoon and drain excess oil on paper towels. Let cool completely.
  • Drain all but 1 tablespoon oil from saute pan. Heat over medium heat and add corn. Saute until lightly charred, about 3-4 minutes. Remove from heat and set aside.
  • Melt butter in a medium saute pan over medium heat. Add grated garlic and chopped scallions and saute until softened, about 2 minutes. Add soy sauce, chili oil, black rice vinegar, chile paste, sugar, and black pepper. Bring to a simmer, then turn off heat and let sit.
  • Bring a pot of water to a boil over high heat. Cook ramen noodles until tender, about 2-3 minutes. Drain noodles.
  • In the same pot, add back the noodles and eggs. Continue to stir noodles with eggs until creamy. Add seasoning sauce and stir to combine.
  • Portion noodles into two bowls and top with corn, crispy shallots, and chopped scallions. Serve immediately.