Ramen Egg Foo Yong

Name: Ramen Egg Foo Yong
Ingredients: 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

12 ingredients

13 steps

Ingredients

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.