Ramen Noodle Egg Foo Yung
Transform your weeknight dinners with this irresistible twist on a takeout classic: Ramen Noodle Egg Foo Yung! This quick and easy recipe combines crispy golden egg patties with tender ramen noodles, shredded chicken (optional for extra protein), and a medley of fresh veggies like grated carrots, bean sprouts, and green onions. Infused with soy sauce and sesame oil for bold umami flavors, these patties are pan-fried to perfection and topped with a luscious garlic-infused gravy made from chicken broth and cornstarch. Ready in just 30 minutes, this savory dish is perfect for busy nights yet sophisticated enough to impress guests. Serve it hot, garnished with a sprinkle of green onions, for a satisfying and flavorful meal that’s a fusion of comfort food and adventurous flair. Keywords: ramen noodle egg foo yung recipe, easy weeknight dinner, crispy egg patties, Asian-inspired dishes, quick family meals.
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Recipe Information
Ingredients
- 1 package Ramen noodles
- 4 pieces Eggs
- 1 cup Cooked chicken (shredded, optional)
- 1 medium Carrot (grated)
- 2 stalks Green onions (sliced)
- 1 cup Bean sprouts
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 cloves Garlic (minced)
- 1 cup Chicken broth
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the ramen noodles according to the package instructions, omitting the seasoning packet. Once cooked, drain and set aside to cool slightly.
In a large mixing bowl, whisk the eggs until frothy. Stir in the soy sauce, sesame oil, salt, and black pepper.
Add the cooked ramen noodles, shredded chicken (if using), grated carrot, sliced green onions, and bean sprouts to the bowl with the eggs. Gently toss everything until well combined.
In a small bowl, mix the chicken broth with the cornstarch and minced garlic to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Scoop about 1/3 cup of the noodle mixture into the skillet to form a patty. Flatten slightly with a spatula.
Cook the patty for 2-3 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm. Repeat with the remaining mixture, adding more oil as needed.
Once all the patties are cooked, wipe the skillet clean and pour in the chicken broth slurry. Cook over medium heat, stirring constantly, until thickened into a sauce (about 2 minutes).
Drizzle the sauce over the cooked Egg Foo Yung patties and serve immediately. Garnish with extra sliced green onions if desired.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.6 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1771 mg | 38% | |
*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.
