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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an inexpensive twist on Egg Foo-Yung. I am not a fan of Ramen noodles, but they are incorporated into this so well that you don't even notice them. It was an instant hit with everyone, including my husband who said, I don't really like egg foo-yung , then ate almost a whole batch before I told him he was being a pig. Ingredients:
1 package beef-flavored ramen noodles |
1 cup hot water |
1 cup cold water |
1/2 cup (or more) onion, thinly sliced into strips (use scallions, if available) |
1 stalk celery, thinly sliced |
6 eggs |
vegetable oil for frying |
optional ingredients |
1 cup precooked meat of your choice, diced finely |
Directions:
1. Bring 1 cup hot water to boil and cook ramen noodles until barely tender. The water should all be absorbed. Pour cold water on them to stop cooking, and let set until cooled a little.
2. While noodles are cooling, chop onion and celery.
3. After noodles have cooled enough to not cook eggs, drain them if there is any extra water on them. Sprinkle with seasoning packet. Add onion, celery and eggs, and mix thoroughly. (Add meat , too, if you choose to use it.) Mixture should be pretty juicy.
4. Heat skillet or griddle. Pour about a tablespoon oil in pan, coating surface. Pour about 1/4 cup egg/noodle mix into patties and cook until set and a little browned. Turn and cook other side until egg is completely set. Remove to a plate and keep warm in the oven until the rest are cooked. Celery and onion will be crisp/tender.
5. Serve warm. We eat them cooled as finger food for snacks, or for a main dish breakfast or supper food. You can serve them with your favorite sauce, if you so desire.
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