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 ."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1-2 egg foo yung patty


  • 1 -2 package of 3 oz ramen noodles (I think chicken or oriental flavored are the best for this recipe)
  • 3 tablespoons butter, divided
  • 2 -4 large eggs
  • 2 green onions, finely chopped
  • 12 teaspoon sesame oil
  • 12 teaspoon soy sauce


  • 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.
  • 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.
  • Heat butter on medium heat in an 8 inch nonstick skillet.
  • Throw the ramen noodle/egg mixture in the skillet and cook it.
  • Flip the patty over and cook the other side until the egg is set, about two more minutes.
  • Flip over again and cook about 1 minute more.
  • Serve with soy sauce if you wish or an egg foo yung sauce.

Questions & Replies

default avatar
  1. suzytx
    Why does the butter say 'divided'?
  2. Sandy R.
    Baking Powder? This is not listed in the ingredient list so there is no amount-Am I wrong? What is the amount? Thanks
  3. burgergirl0504
    What size skillet is recommended for this?


  1. Kmac1805
    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!
  2. Susie D
    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. Recipe #45270 is a must try with this. Together the recipes are just wonderful. Thank you Potsie for a keeper of a recipe!
  3. Papa D 1946-2012
    *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*
  4. myoungp
    You can do so much with this recipe. I have added asparagus, minced garlic, reduced butter, omitted soy sauce/sesame oil while doubled the seasoning. I almost always double the eggs. They all came out delicious!
  5. Enjolinfam
    Rave reviews from my girls! My oldest DD loves nothing more than Ramen noodles and eggs, so I knew this would be a special treat for her. I am patty flipping challenged, so I followed your suggestion to flip a small patty into a larger pan. Thanks! Made for ZWT6 LOONEY SPOON PHOODIES.


  1. CindiJ
    Not a tweak - a REVIEW! Followed the recipe and added water chestnuts, extra green onions and used only half the seasoning packet (watching sodium intakes). This is one crazy stupid wonderful dish!! I have never had this dish before and I can see it will be had again! Thanks for a great recipe!
  2. buffaloroom
    Great recipe! I boil the ramen with a half cup chopped onion, a couple big handfuls of baby kale/baby spinach and a garlic clove chopped up just to season the ramen more. I also use the Cantonese Brown Sauce recipe as suggested and have made a few tweaks there too that are just delicious, the sauce really makes the dish. Thanks for the recipe!
  3. ElaineAnn
    I made this to use much less sodium as the Nurition Facts account for: unsalted butter, 1/2 packet seasoning, and subbed Recipe #216380 for soy sauce, also made a quick and easy brown gravy with beef broth thickened w/cornstarch and a dash of Recipe #216380 which turned out beefy and tasty! I thought I had to give up Ramen Noodles forever with my high blood pressure, but It's possible to enjoy this once in a while (and I definitely will!) Thanks so much for sharing Potsie! Made for Zwizzle Chicks for ZWT6.
  4. TVan8879
    This was a very simple recipe. I didn't eat this but I made it for my loverman for dinner. He said it was good but it needed something. He just ended up eating it with ketchup. Two eggs were not enough so I quickly scrambled a 3rd one and poured it in. Did anyone else have trouble with the baking powder? All it did was clump up and look gross. Haha. I also did not have sesame oil so I used olive oil instead.


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