Ramen Foo Yung
Elevate your weeknight dinner game with Ramen Foo Yung—a delightful fusion of comforting ramen noodles and savory Chinese-style egg foo yung. This recipe combines the silky texture of fluffy omelets filled with shredded cabbage, julienned carrots, and green onions, paired with umami-packed ramen nestled in a luscious ginger and garlic-infused sauce. Quick and easy to prepare in just 40 minutes, this dish offers the perfect balance of crispy, creamy, and saucy goodness. Whether you're craving a satisfying solo meal or a family-friendly dinner, Ramen Foo Yung delivers bold flavors and hearty textures that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 packs instant ramen noodles
- 6 large eggs
- 1 cup shredded cabbage
- 1 small carrot, julienned
- 3 stalks green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 cups chicken or vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the instant ramen noodles according to the package instructions, omitting the flavor packets. Drain and set aside.
In a bowl, beat the eggs and mix in the shredded cabbage, julienned carrot, and 2 tablespoons of the sliced green onions. Season with a pinch of salt and black pepper.
Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium heat. Pour in 1/4 of the egg mixture to form a small omelet. Cook for about 2 minutes on each side or until golden and fully set. Repeat with the remaining egg mixture to make four omelets. Set aside.
In the same skillet, heat the remaining 1 tablespoon of cooking oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Stir in the chicken or vegetable broth, soy sauce, and oyster sauce. Bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering broth, stirring constantly until the sauce thickens slightly.
Add the cooked ramen noodles to the sauce and toss to coat evenly. Drizzle with sesame oil for additional flavor.
To serve, place one of the egg omelets on top of a bed of the saucy ramen noodles. Garnish with the remaining sliced green onions and enjoy immediately.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 10334 mg | 449% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1369 mg | 29% | |
*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.
