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Ramen Egg Foo Yong

(3 Votes)
19 Min
17 Min
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
  • 1/2 cup sliced scallions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, crushed
  • 1 (8-ounce) can sliced water chestnuts, drained and finely chopped
  • Cooking spray
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons soy sauce
What To Do:
  1. Prepare soup mix according to package directions; drain noodles, reserving broth. Set aside.

  2. Beat eggs in a large bowl until blended. Stir in noodles, chicken, and next 5 ingredients.

  3. 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.

  4. 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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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It sounds great but I have a question about the reserved broth. if I boil the noodles in the water with the seasoning packet, won't that be a lot or too much broth? Or are you supposed to whish in about a cup or 2 cups of broth? Help me out so I can make this soon. Thanks.

I do not understand the states "For each patty, carefully pour about 1/2 cup noodle mixture into skillet...WHAT patties? I do not see anywhere that tells you to patty something...thanks

Poring the half cup mixture forms the patty, much like pancake batter forms the cake. Eggs foo yung is always served as a "patty" with sauce over like a gravy.


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