Ramen Foo Yung Recipes

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.

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!

SHRIMP AND CRAB EGG FOO YONG

Steps:

• In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
• Heat oil in a flat grill or sauté pan over medium heat until hot.
• Add egg mixture into the pan and cook until the edges turn slightly brown.
• Flip over the egg foo yong and cook until bottom is slightly brown.
• In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
• Turn off heat and add salt and pepper to taste.
• Pour sauce over the egg foo yong and serve at once.

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

EGG FOO YUNG BREAKFAST

Steps:

• In a large bowl, combine rice, onion, soy sauce, parsley, sugar, salt and ginger; mix well. Stir in eggs and peas. Carefully shape mixture into four patties. In a skillet, melt butter over medium heat. Brown patties on both sides, about 5 minutes total. Meanwhile, in a saucepan, bring water, cornstarch and seasoning packet to a boil. Reduce heat to low; add noodles. Cook and stir for about 5 minutes. Serve over patties.