Ramen Noodle Egg Foo Yung Recipes
EGG FOO YUNG
This is a very simple basic egg foo yung. You can always add lots of things. Mushrooms, bean sprouts, shrimp, chicken just to name a few.
Provided by Vickie H
Categories Other Side Dishes
Time 20m
Number Of Ingredients 4
Steps:
- 1. Whisk everything together. Add some oil to your pan, cook over medium heat for 4 to 5 minutes flip over and cook the other side. Slice up and Enjoy. I usually serve this when I make my Chinese bbq pork chops or chicken.
EGG FOO YUNG BREAKFAST
Steps:
- In a large bowl, combine rice, onion, soy sauce, parsley, sugar, salt and ginger; mix well. Stir in eggs and peas. Carefully shape mixture into four patties. In a skillet, melt butter over medium heat. Brown patties on both sides, about 5 minutes total. Meanwhile, in a saucepan, bring water, cornstarch and seasoning packet to a boil. Reduce heat to low; add noodles. Cook and stir for about 5 minutes. Serve over patties.
Nutrition Facts :
RAMEN FOO YUNG
Make and share this Ramen Foo Yung recipe from Food.com.
Provided by Steve Harper
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Open ramen package and remove seasoning packet, it will be retained for later.
- Boil noodles until soft, and drain.
- In a separate fry pan melt butter or margarine on medium-high heat. once melted and bubbling, add seasoning packet and stir.
- Then add the drained noodles and fry them for several minutes, stirring and turning them as you go.
- The noodles will start to separate from the clump as they get done. they will be slightly turning golden brown.
- In a separate bowl, scramble the two eggs.
- When noodles are slightly browned, add the eggs and stir thoroughly.
- Reduce heat to medium-low immediately.
- Flip and let the top cook.
- Enjoy!
Nutrition Facts : Calories 615.6, Fat 34.3, SaturatedFat 16.8, Cholesterol 402.5, Sodium 1975, Carbohydrate 54.7, Fiber 2, Sugar 1.7, Protein 21.6
RAMEN EGG FOO YOUNG
I make this for about 30 cents a serving, If you have leftover meat and/or veggies, chop them up and add them to the ramen/egg mixture.
Provided by MakeDollarHoller
Categories Asian
Time 9m
Yield 1 large egg foo young, 2 serving(s)
Number Of Ingredients 4
Steps:
- Cook packges of noodles, according to directions.Drain the noodles. Save those flavor packets. Scramble eggs and add the flavor packets. Mix both the cooked, drained noodles and the egg mixture in a large bowl. Pour into a skillet containing heated oil. When brown on one side, flip and brown the other.
Nutrition Facts : Calories 504.2, Fat 25.1, SaturatedFat 8.5, Cholesterol 186, Sodium 1802.6, Carbohydrate 54.3, Fiber 2, Sugar 1.5, Protein 15.2
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RAMEN NOODLE EGG FOO YUNG - FOODGASM RECIPES
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- 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.
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Cuisine ChineseCategory Main Dish; Side DishServings 1Calories 852 per serving
- Add the next five ingredients (eggs through baking powder) to a small bowl, and whisk. Add 1/2 of the seasoning from the ramen packet to the bowl, and mix with a fork until well combined.
- Place a medium skillet over medium-high heat, and melt the butter. Place the drained noodles in the skillet. Without stirring, allow the noodles to brown for 2-3 minutes.
- Cover the noodles with the egg mixture, using a fork to gently incorporate the egg into the noodles. When the eggs have set, flip the noodle patty. Cook for an additional two minutes or until the eggs have set completely. If needed, re-flip the patty again, and cook for an additional minute. Serve immediately with extra soy sauce, if desired.
RAMEN FOO YOUNG RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Total Time 30 mins
- Cook ramen noodles according to package directions, omitting the spice packet and cutting cook time to 2 minutes; reserve 1 cup of cooking water. Drain noodles, and place on a plate lined with paper towels.
- Heat 2 tablespoons of the oil in a medium saucepan over medium-high. Add flour, garlic, paprika, and crushed red pepper. Cook, stirring constantly, until garlic is fragrant, 1 to 2 minutes. Slowly add reserved noodle cooking water and 2 cups of the chicken stock, whisking constantly until mixture is well combined. Whisk together 1/4 cup of the cornstarch and remaining 1/2 cup chicken stock in a small bowl until smooth. Slowly add cornstarch mixture to boiling broth mixture, whisking constantly until mixture thickens. Reduce heat to low. Stir in sugar, 4 tablespoons of the soy sauce, and 1/2 teaspoon of the sesame oil; remove from heat, and cover to keep warm.
- Toss chopped shrimp with remaining 2 tablespoons cornstarch. Heat 3 tablespoons of the oil in a large skillet over high. Add shrimp, and cook, stirring often, until shrimp are cooked through and lightly browned, about 3 minutes. Transfer to a plate lined with paper towels, and let cool 5 minutes. Wipe skillet clean.
- Coarsely chop cooked ramen noodles, and place in a medium bowl with cooled shrimp, slaw mix, scallions, eggs, Sriracha, and remaining 1 tablespoon soy sauce and 1/2 teaspoon sesame oil; toss gently to combine ingredients.
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- In a large bowl, whisk eggs until blended. Stir in noodles, chicken, chestnuts, scallions, garlic, salt, and pepper.
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. For each patty, carefully pour about 1/2 cup noodle mixture into skillet. Cook until eggs are set and patties are lightly browned. Remove to a platter; keep warm. Repeat with remaining noodle mixture.
- In the same skillet, whisk together oil, flour, and soy sauce; gradually whisk in reserved broth. Cook 2 to 3 minutes, or until mixture has thickened, stirring constantly. Serve over patties.
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