Ramen Egg Foo Yong
- 19 Min
- COOK TIME
- 17 Min
- READY IN
- 36 Min
Shhh! Soup mix is our secret to jump-starting this classic Asian-American dish.
What You'll Need:
2 (3-ounce) packages chicken-flavored ramen noodle soup mix
6 large eggs
2 cups finely chopped cooked chicken
cup sliced scallions
2 cloves garlic, crushed
1 (8-ounce) can sliced water chestnuts, drained and finely chopped
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons soy sauce
What To Do:
- Prepare soup mix according to package directions; drain noodles, reserving broth. Set aside.
- Beat eggs in a large bowl until blended. Stir in noodles, chicken, and next 5 ingredients.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. For each patty, carefully pour about 1/2 cup noodle mixture into skillet. Cook until eggs are set and patties are lightly browned. Remove to a hot ovenproof platter; keep warm. Repeat procedure with remaining noodle mixture.
- Whisk together oil, flour, and soy sauce in skillet; gradually whisk in reserved broth. Cook, stirring constantly, 2 to 3 minutes or until mixture is thickened. Serve over patties.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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