147
Submitted by Pot Scrubber
"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 
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
1-2 egg foo yung patty
- Serves:
- 1-2
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ingredients
- 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
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon soy sauce
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directions
- 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
-
Why does the butter say 'divided'?
suzytx
-
Baking Powder? This is not listed in the ingredient list so there is no amount-Am I wrong? What is the amount? Thanks
Sandy R.
-
What size skillet is recommended for this?
burgergirl0504
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Reviews
-
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!
Kmac
-
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!
Susie D
-
*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*
Papa D 1946-2012
See Also15-Minute Coney Sauce Recipe -
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!
myoungp
-
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.
Enjolinfam
see 138 more reviews
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Tweaks
-
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!
CindiJ
-
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!
buffaloroom
-
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.
ElaineAnn
-
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.
TVan8879
RECIPE SUBMITTED BY
Pot Scrubber
United States
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