Ramen Egg Foo Young. Quick, tasty and inexpensive–what more could you ask for in a recipe?
Eggs are such a good protein, and so affordable compared to meat these days. I buy 2 dozen fresh eggs from a local farmer each week and am always looking for good recipes, especially non breakfast recipes, to use them up. Several months ago I came across a recipe for Ramen Egg Foo Young, and it’s become a fun lunchtime addition to our family’s routine.
What I like about this recipe is that it is so adaptable. You can use however many eggs you like, increase the amount and types of vegetables, scale it up and scale it down. It’s more of a technique than a recipe, although for those of you who must have directions I’ve given what I used to make the particular Ramen Egg Foo Young in these photos.
The technique is this. You cook Ramen using half of the seasoning packet. In a frying pan you sauté the vegetables that you are going to use. Add the drained noodles (keeping the broth if you want to make sauce) and cook it all together for a bit. In a bowl beat your eggs with the other half of the seasoning packet, soy sauce and some spices if you like. Sesame oil is also yummy. Pour the egg over the noodles, cook till firm. If you are extremely coordinated you can flip the Egg Foo Young patty inside the pan, if like me you are a Klutz who has trouble flipping a fried egg without breaking the yolk then you can finish the top under the broiler of your oven.
Slice and serve. You can make a sauce by adding soy sauce and seasonings to the leftover broth and thickening it with cornstarch. Easy peasy.
- 1 pkg Ramen Noodles
- 2 TBS butter
- 2-3 Eggs
- 1 small onion, diced
- 1-2 shredded carrots
- 1/2 tsp sesame oil
- 1/2 tsp soy sauce
- 1/2 tsp baking powder
- -Cook Ramen noodles in the smallest amount of water possible with 1/2 the seasoning packet.
- -In the pan you will cook the Egg Foo Young in, saute the onion and carrots in the butter.
- -Drain the noodles, reserving the broth, and add to the vegetables in the frying pan. Over medium heat, stir well to distribute ingredients evenly, then let cook gently for a few minutes without stirring to dry/crisp up the noodles a bit.
- -In a bowl, whisk together the eggs, sesame oil, soy sauce, baking powder and the remaining half of the seasoning packet from the Ramen.
- -Pour eggs over the noodles and cook without stirring. If your pan is large, you can keep gently pushing the eggs and noodles to the center of the pan to make a plate sized cake.
- -When the eggs have mostly set, turn on your oven broiler and broil until the top of the Egg Foo Young is cooked. Alternately, if you are far more coordinated than me, you can try to flip the cake over in the pan and finish cooking on the stove top instead of using the broiler.
- -Flip onto a plate and serve as is, with soy sauce or with Brown Sauce.
- 1 C Ramen broth
- 2 TBS soy sauce
- 1/2 tsp sugar
- 1 TBS cornstarch
- 2 TBS cold water
- -Dissolve cornstarch in cold water. Whisk well to ensure completely dissolved and no lumps.
- -In a small pan combine broth, soy sauce and sugar and bring to a simmer.
- -Add cornstarch mixture and stir until thickened.
- -You can use any kind of Ramen, other noodles, or even rice. If you don't use Ramen you will have to add bullion for flavor
- -You can add any kind of vegetables that you like and increase the proportion to the egg, as long as you have enough egg to hold it all together. Shredded cabbage or bean sprouts work particularly well,
- -You can add more spices--ginger, Asian 5 spice, etc
- -You can scale this up for a crowd by increasing the egg and noodles.
- -You can make mini pancake sized egg foo young.