A Time for Ramen Egg Foo Yong

I love to share a good recipe when I find one! This is one that I have made for a few years now. It's not as "quick" as the cookbook says it is but it's definitely easy and very good! This recipe is out of one of my favorite cookbooks Southern Living: Easy Weeknight Favorites. 


You will need the following:
2 (3-ounce) packages chicken ramen noodle soup mix
6 large eggs
2 cups finely chopped, cooked chicken
1/2 cup sliced green onions
1/2 tsp salt & pepper
2 cloves garlic, crushed
1 (8oz) can sliced water chestnuts, drained and finely chopped
Cooking spray or oil
2 tbs. vegetable oil
2 tbs. all-purpose flour
2 tbs. soy sauce

Cook soup according to package directions; drain noodles, reserving broth. Set aside.
Beat eggs in a large bowl until blended. Stir in noodles, chicken, and next 5 ingredients.
Coat a large skillet with cooking spray or oil; place over med-high heat until hot. For each patty, carefully pour about 1/2 cup noodle mix into skillet. Cook until eggs are set and patties are lightly browned. Remove to a hot oven-proof platter; keep warm. Repeat process with remaining noodle mixture.
Whisk together oil, flour, and soy sauce in skillet; gradually whisk in reserved broth. Cook, stirring constantly, 2-3 minutes or until mixture is thickened. Serve over patties. 

This recipe makes about 8 patties, give or take. 


For me what makes a great recipe is whether or not it is versatile and I think this one is. You can play around with the ingredients to make it your own. If you want it to be more of a breakfast food then replace the chicken with sausage and nix the gravy. If you're a vegetarian then throw in some tofu!