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.
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.