It’s surprising to me how really good this Ramen Noodle Egg Foo Yung dish is. I’ve had a lot of dishes made from Ramen before that weren’t that great!
Turning Ramen into egg foo yung is really special. It’s not that hard to do either.
How To Make Ramen Noodle Egg Foo Yung
Feel free to add your own favorite things but this is a good start as is. 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. It’s an easy recipe to amend. It’s also pretty quick to prepare. As soon as the egg is set it is done!
I really love this and it is so good for a family on a budget or a bachelor short on time.
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This Ramen Noodle Egg Foo Yung is a basic recipe- make it your own. It’s an easy recipe to amend.
- 1 3 ounce package ramen noodles
- 3 tablespoons butter divided
- 2 large eggs
- 2 green onions finely chopped
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon 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.
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Recipe based on one by Pot Scrubber
Photo by Twissis