Clean out the Fridge Egg Fu Yum!

READY IN: 45mins
Recipe by pamela t.

This is a delicious and nutritious take on my favorite Chinese take-out, Egg Fu Yung. The secret ingredient is ramen noodles! Carrots, green onions, bamboo shoots, and bean sprouts give the pancakes a little crunch and a lot of nutrition. You can use whatever veggies are in the fridge and mix to your taste. The dry mustard gives it a little punch and the seseme oil gives it a hint of Oriental flavor. If you're on a budget, this is a great recipe as you can use meat or chicken or leave it out if you like.

Top Review by Susie D

The pancakes in this recipe are terrific! I ended up adding the peas & cooked turkey to the pancakes rather than the sauce so the pancakes were filled with veggies and meat. Very hearty & filling. I loosely cut the ramen noodles into 1 inch pieces after cooking. I was concerned that the pancakes would be overpowered by the amount of dry mustard, but they weren't. They were delicious. Instead of making small pancakes I dumped it all into a large skillet, browned on one side, and then cut to turn in 4 sections. It worked and was fast. I was not as happy with the sauce. Because I was using a can of beef broth I did add cornstarch to thicken. As mentioned above I put the peas & meat into the pancakes & maybe if I had left them in the sauce per your instructions it would have been better. I will use this recipe to make the pancakes again. Thanks for sharing your recipe!

Ingredients Nutrition


  1. Cook ramen noodles according to package. DO NOT add the seasoning packet. Save for another use.
  2. In a mixing bowl, beat eggs, mustard, seseme oil, baking powder, and soy sauce.
  3. Drain bean sprouts and bamboo shoots. Drain well and pat dry. These ingredients must be completely dry. You may use fresh bean sprouts, if you like.
  4. Shred carrots and dice green onions. Chop bamboo shoots.
  5. Add vegetables and ramen to egg mixture. Mix well.
  6. Heat 1 T butter (or oil)for each pancake (egg fu yum).
  7. I make my pancakes by using a small ladle to drop into the skillet. You don't want the pancake to be more than about 3 inches across, or it will be hard to flip. Make sure your skillet is hot, but not screaming hot. I usually cook only one pancake at a time, so I can watch them better and not tear them up.
  8. Cook in butter or oil about four-six minutes each side. You want them browned but not burned. Do not attempt to flip them until you lift one side with a spatula to see if it is browned.
  9. Add 1 T butter each time you start a new pancake.
  10. Set aside pancakes, keep warm.
  11. For sauce:.
  12. Chop round steak into bite size pieces. Brown in skillet with 1 T oil. Drop heat in skillet to low.
  13. add soy, dry mustard, beef gravy, peas, and seseme oil.
  14. Heat until frozen peas are hot, about five minutes.
  15. Place two pancakes on a plate.
  16. Serve with the sauce on top or on the side in a dipping bowl.

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