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Ramen Egg Foo Yong

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“This is an interesting recipe that goes together easily and tastes great.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 (3 ounce) packages chicken-flavored ramen noodles
  • 6 large eggs
  • 2 cups finely chopped cooked chicken
  • 12 cup sliced green onion
  • 14 teaspoon salt
  • 12 teaspoon pepper
  • 2 cloves garlic, crushed
  • 1 (8 ounce) can sliced water chestnuts, drained and finely chopped
  • vegetable oil cooking spray
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 2 tablespoons soy sauce

Directions

  1. Cook soup according to package directions; drain noodles, reserving broth.
  2. Set aside.
  3. Beat eggs in a large bowl until blended.
  4. Stir in noodles, chicken and next 5 ingredients.
  5. Spray a large non-stick skillet with cooking spray.
  6. Heat to medium-high heat.
  7. For each patty, carefully pour about 1/2 cup noodle mixture into skillet.
  8. Cook until eggs are set and patties are lightly browned.
  9. Remove to a hot ovenproof platter; keep warm.
  10. Repeat with remaining noodle mixture.
  11. Whisk together oil, flour and soy sauce in skillet; gradually whisk in reserved broth.
  12. Cook, stirring constantly, 2 to 3 minutes or until mixture is thickened.
  13. Serve over patties.

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