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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 1 servings |
||
| Calories 870 | ||
| Calories from Fat 552 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.4g | 94% | |
| Saturated Fat 31.8g | 159% | |
| Monounsaturated Fat 19.1g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 514mg | 171% | |
| Sodium 1725mg | 71% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 59.4g | 19% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.6g | ||
| Protein 21.7g | 43% | |
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Ramen Noodle Egg Foo Yung
By: Pot Scrubber
Aug 15, 2005
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 .
SERVES 1
Ingredients
- 1 (3 ounce) package ramen noodles (I think chicken is the best but I like oriental flavored, occasionally)
- 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
Directions
1
Cook ramen noodles according to package instructions and drain well in a colander.2
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.3
Heat butter on med high heat in an 8 inch nonstick skillet.4
Add drained noodles to butter and brown lightly about two or three minutes. Do not stir.5
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.6
Flip the patty over and cook the other side until the egg is set, about two minutes.7
Flip over again and cook about 1 minute more.8
Serve with soy sauce if you wish or an egg foo yung sauce.9
** if you are egg foo yung/patty flipping challenged I have two possible solutions for you.10
1.Use duonyte's suggestion and flip a small patty into a larger pan. I have done that and it works very well.11
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:.
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Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Occasion > Brunch
Featured Reviews for This Recipe
From: HeatherFeather
On May 19, 2009
I loved this recipe so much..it tasted great and was a quick, easy dinner to fix when I didn't have much in the house. I felt 3 Tbsp of butter was a bit too much, and on my next try reduced it to just about 2-3 tsp, which I felt still gave it the right taste without being overly buttery. Since I first reviewed this recipe back in 2006, I have turned to it again and again. I am upgrading my original stars from 4 to 5.
From: Cookgirl
On Apr 22, 2009
This was a quick and easy dish to prepare. I was confused though by the 3 tablespoons, divided part. I read through the recipe and didn't see where to divide. Unless I need a new pair of prescription glasses... Used the optional baking powder technique and served the egg foo yung with the suggested Cantonese brown sauce. Served with portabellas mushrooms using this: Pomegranate Teriyaki Sauce and a tossed salad. I had no problems flipping out. Thanks. Reviewed for the Use Your Noodle Challenge in the Asian forum. cg ') Update: Last time I prepared this recipe I replaced the flavor packet with 1/2 teaspoon homemade Chinese 5 Spice. fyi
From: Hunkle
On Jun 8, 2007
This is great for any meal. I added a little freshly ground pepper and a bit of garlic to the onions. Then I quickly sauted them in vegetable oil before adding the noodles and eggs. I'm going to try adding crab or shrimp next time. Thanks for a terrific recipe.
From: Shana C
On Apr 5, 2007
This is so good that I've already made it twice in the last week. I am feeding three so I double it. I've tried it with both chicken and beef noodles and the chicken was better. I did not have green onions, so I used 1/2 a medium onion, diced, and browned it in the butter before I added the noodles. It goes equally well with brown sauce and just soy sauce. EDITED TO ADD: I make this at least monthly now, and have a great dipping sauce for those who like spicy foods: equal parts soy sauce and sriracha chili sauce. (more or less depending on how spicy you like it.)
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