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Ramen Egg Foo Young

(3 Votes)
Ramen Egg Foo Young
20 Min

"Egg foo young" is a type of Chinese omelet, that's shaped a lot like a pancake. In our version, we use Ramen noodles to make this Ramen Egg Foo Young that features some great Chinese veggies. We even top it with our own homemade version of an Asian "gravy." Yum!

What You'll Need:
  • 2 (3-ounce) packages chicken-flavored ramen noodle soup mix
  • 6 large eggs
  • 2 cups finely chopped cooked chicken
  • 1 (8-ounce) can sliced water chestnuts, drained and finely chopped
  • 1/2 cup sliced scallions
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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. In a large bowl, whisk eggs until blended. Stir in noodles, chicken, chestnuts, scallions, garlic, salt, and pepper.
  3. Coat a large nonstick skillet with cooking spray; heat 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 platter; keep warm. Repeat with remaining noodle mixture.
  4. In the same skillet, whisk together oil, flour, and soy sauce; gradually whisk in reserved broth. Cook 2 to 3 minutes, or until mixture has thickened, stirring constantly. 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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