Ramen Egg Foo Young
Dive into a fusion of comfort food classics with this irresistible Ramen Egg Foo Young recipe! This dish marries the fluffy, savory goodness of Chinese-style egg pancakes with the nostalgic charm of ramen noodles, creating a quick and satisfying meal perfect for any weeknight. Packed with fresh veggies like bean sprouts, shredded carrots, and green onions, these golden-brown pancakes are pan-fried to perfection and served with a luscious, umami-rich gravy made from chicken stock, soy sauce, oyster sauce, and a hint of sesame. Ready in just 25 minutes, this easy-to-make recipe is a delightful mashup of textures and flavors that's sure to become a family favorite. Perfect as a main course or a hearty side, make it extra special by garnishing with fresh green onions and pairing with steamed rice.
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Recipe Information
Ingredients
- 1 package instant ramen noodles (no seasoning packet)
- 4 eggs
- 3 stalks green onions, chopped
- 1 cup bean sprouts
- 1 cup shredded carrots
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons neutral cooking oil (vegetable or canola)
- 1 cup chicken or vegetable stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 0.25 teaspoon white pepper (optional)
Instructions
Bring a pot of water to a boil and cook the ramen noodles according to the package instructions without adding the seasoning packet. Drain the noodles and set them aside.
In a large mixing bowl, whisk the eggs together. Add the cooked ramen noodles, chopped green onions, bean sprouts, shredded carrots, soy sauce, and sesame oil. Mix well to evenly distribute the ingredients.
In a small saucepan, heat the chicken or vegetable stock over medium heat. In a separate bowl, mix the cornstarch and water to create a slurry. Add the slurry to the stock, whisking constantly until the mixture thickens into a glossy gravy. Stir in the oyster sauce and white pepper (if using), then reduce the heat to low to keep warm.
Heat 1 tablespoon of neutral cooking oil in a nonstick skillet over medium heat. Once the oil is hot, ladle about a quarter of the egg mixture into the pan, spreading it slightly to form a small pancake. Cook for 3-4 minutes on one side until golden brown, then flip carefully and cook for another 2-3 minutes on the other side. Repeat with the remaining egg mixture, adding more oil as needed between batches.
Transfer the cooked Egg Foo Young pancakes to a plate. Spoon the prepared gravy over the top and garnish with additional chopped green onions, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 120 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
