Prep 5 mins
Cook 7 mins
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 Cantonese Brown Sauce .
- 85.04 g package ramen noodles (I think chicken is the best but I like oriental flavored, occasionally)
- 44.37 ml butter, divided
- 2 large eggs
- 2 green onions, finely chopped
- 2.46 ml sesame oil
- 2.46 ml soy sauce
- 2.46 ml baking powder
- Cook ramen noodles according to package instructions and drain well in a colander.
- Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside.
- Heat butter on med high heat in an 8 inch nonstick skillet.
- Add drained noodles to butter and brown lightly about two or three minutes. Do not stir.
- Pour whisked egg mixture over noodles and gently incorporate, don't really stir, just sort of mix it gently and let the egg set enough to flip the egg patty over.
- Flip the patty over and cook the other side until the egg is set, about two minutes.
- Flip over again and cook about 1 minute more.
- Serve with soy sauce if you wish or an egg foo yung sauce.
- ** if you are egg foo yung/patty flipping challenged I have two possible solutions for you.
- 1.Use duonyte's suggestion and flip a small patty into a larger pan. I have done that and it works very well.
- 2. I have also used tuna cans as a foo yung mold. Cut out the top and bottom of a large can of tuna with a can opener -- three tuna can molds will fit into a large nonstick skillet and they are the perfect size to flip. (spray the insides of the cans with cooking spray!) Then you have three smaller patties instead of one huge bulky one. The cooking time will be affected -- but when the egg is set it is done. It isn't rocket science. Thank you everyone for your interest in this humble recipe. :lol:.
Suprise, suprise. Sounded kind of terrible to me, but decided to try it based on the reviews. Glad I did... it's become a family favorite. I have started using 1/2 the noodles called for and added veggies - carrots, pea pods, bean sprouts, etc..whatever else I have on hand.) Really great! Thanks for a winner recipe!
This has to be my new favorite way to use ramen noodles. We loved this & it is easy to make. I did try the recipe with the addition of the baking powder & the eggs are very fluffy. I doubled the recipe & used a larger skillet with no problem other than having to cut it in half to flip. I made no changes to ingredients other than adding a shredded carrot for color & to up the veggies. Cantonese Brown Sauce is a must try with this. Together the recipes are just wonderful. Thank you Potsie for a keeper of a recipe!
*OH MY this is ABSOLUTELY DELICIOUS* Made as written using the oriental flavor pack, which is my favorite Ramen Noodle flavor. :) A keeper in my Asian comfort food cookbook *Made for SSaSSy's team for ZWT6*