Ramen Noodle Egg Foo Yung
I can't believe I like this dish as much as I do. I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special. Add your own favorite things but this is a good start. If you add water chestnuts, ham, shrimp, pork, whatever- then you will have to adjust the cooking time. This is a basic recipe- make it your own. But an easy recipe to amend- as soon as the egg is set- then it is done! I really love this and it is so good for a family on a budget or a bachelor short on time. If you want a terrific egg foo yung sauce then try this one Recipe#45270 .
Ingredients
1 serv.Step-by-step instructions
- 1
Cook ramen noodles according to package instructions for 3 minutes blah blah and drain well in a colander. Let them cool before adding to egg mixture.
- 2
Whisk eggs, onions, the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and toss in the cooked and cooled ramen noodles.
- 3
Heat butter on medium heat in an 8 inch nonstick skillet.
- 4
Throw the ramen noodle/egg mixture in the skillet and cook it.
- 5
Flip the patty over and cook the other side until the egg is set, about two more minutes.
- 6
Flip over again and cook about 1 minute more.
- 7
Serve with soy sauce if you wish or an egg foo yung sauce.
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