Ramen Foo Yung Recipes

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RAMEN FOO YUNG



Ramen Foo Yung image

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

1 (3 ounce) package ramen noodles (chicken is recommended)
2 eggs
1 -2 tablespoon butter or 1 -2 tablespoon margarine

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 NOODLE EGG FOO YUNG



Ramen Noodle Egg Foo Yung image

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 .

Provided by Pot Scrubber

Categories     Breakfast

Time 17m

Yield 1-2 egg foo yung patty, 1-2 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 850.3, Fat 59.7, SaturatedFat 31.8, Cholesterol 463.6, Sodium 2349.1, Carbohydrate 57, Fiber 2.8, Sugar 2.5, Protein 22.7

RAMEN EGG FOO YOUNG



Ramen Egg Foo Young image

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

2 (3 ounce) packages ramen noodles, cooked in water only and drained
2 flavor packets comes with noodles (we like oriental flavor)
2 eggs
1 tablespoon canola oil

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

EGG FOO YUNG



Egg Foo Yung image

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Lorac

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 eggs, lightly beaten
1 cup fresh bean sprout
1/4 cup minced scallion
1/4 cup celery or 1/4 cup shredded Chinese cabbage
4 water chestnuts, minced
1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Mix eggs, vegetables, meat and soy.
  • Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  • Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  • Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
  • Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
  • In a bowl, blend cornstarch and water.
  • Add to sauce and cook, stirring, until sauce bubbles and thickens.
  • Serve with hot Egg Foo Yung.

Nutrition Facts : Calories 248.2, Fat 16.3, SaturatedFat 4.3, Cholesterol 289.6, Sodium 639.7, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 15.6

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