Best Ramen Egg Foo Young Recipes

RAMEN EGG FOO YOUNG

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.

RAMEN FOO YUNG

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!

RAMEN NOODLE EGG FOO YUNG

Steps:

• 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.

EGG FOO YOUNG (CHINESE OMELETTE)

Steps:

• Mix cornflour and soy sauce. Then add remaining ingredients.
• Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
• MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
• Place pork in a bowl, add remaining ingredients. Use fork to mix through.
• Whisk eggs in a bowl.
• Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
• Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
• Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
• Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
• Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
• Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

RAMEN SCRAMBLED EGGS

Steps:

• Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
• Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
• Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.