Two-Way Baked Ramen Casserole
-3 whole eggs
-6 additional egg whites
-1 tsp. plus 2 Tbs. cooking oil
-1 tsp. sugar
-1 tsp. soy sauce
-2 packages Ramen noodles (mushroom- or chicken-flavored)
-2 celery ribs
-3 green onions, divided
-1 (8-ounce) package fresh, sliced mushrooms
-1 tsp. ginger
-1 tsp garlic powder
-1 tsp. ground cinnamon
For making lettuce wraps:
-4-6 large leaves of lettuce
-1 red bell pepper, sliced
Preheat oven to 350 degrees. In a small mixing bowl, whisk 3 whole eggs with 6 additional egg whites. Beat in 1 teaspoon cooking oil and 1 teaspoon sugar to egg mixture. Set aside.
In a medium or large saucepan, boil enough water to cook 2 packages of Ramen noodles. While preparing noodles, heat a skillet with 2-3 tablespoons cooking oil and about 1 teaspoon soy sauce.
Dice 2 celery ribs and 3 green onions, setting 1/3 of the chopped green onions to the side for topping later. Saute the remaining chopped vegetables in the oiled skillet along with an 8-ounce package of sliced, fresh mushrooms.
To the skillet vegetables, stir in 1 teaspoon powdered ginger and 1 teaspoon garlic powder. Saute until celery is tender and mushrooms begin to darken a little; remove from heat.
Meanwhile, drain the cooked Ramen noodles and then stir in ONE of the two Ramen flavor packets, discarding the other. Add the contents of the skillet to the saucepan of noodles and mix well.
Slowly incorporate the liquid egg mixture into the saucepan, stirring well. Replace saucepan over MEDIUM burner heat for a couple of minutes, until the liquid egg around the mixture begins to form tiny bubbles.
Immediately transfer the mixture to a sprayed 8×8 glass baking dish. Top with the reserved chopped green onions and sprinkle with 1 teaspoon ground cinnamon. Bake approximately 15 minutes, or until top begins to brown and egg is cooked.
Remove from oven and allow to cool completely if serving as a sliced casserole, or else use a spaghetti spoon to dish up immediately into Boston lettuce wraps (while casserole is still very warm and unsolidified). If serving as lettuce wraps, garnish with large wedges of sliced red bell pepper.