Ramen Noodle Egg Foo Yung Food

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!

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 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.

EGG FOO YUNG

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.