We’ve now reached the chapter in our pre-move process where it’s crucial to try to use up what we have in the fridge/freezer and in the pantry. This is a super meal for times like these, if you happen to have these items hanging around. If not, well, groceries don’t get much cheaper than Ramen noodles.
(Contrary to popular belief, you can consume Ramen noodles in the comfort of your grown up home…not just off of a hot plate in a college dorm room.)
My kids love twisty, twirly Ramen noodles, and I love when I can turn something simple into something delicious. This dinner was a win-win.
I started by cooking up two packages of chicken flavored Ramen noodle soup.
Once the soup was done, I drained the noodles, but kept the broth. The broth goes into the sauce later on.
I used my kitchen shears to snip up the noodles a bit, just so they weren’t so long. Then, to the noodles, I added six beaten eggs, some chopped cooked chicken (Leftover rotisserie chicken works perfectly!), chopped green onions, salt, pepper, minced garlic, and some chopped water chestnuts.
I stirred the whole mess up, and then it was time to make my Egg Foo Yung!
Using a half-cup measuring cup, I scooped out some of the noodle-egg mixture and made nice little patties in my skillet.
I cooked the patties for a couple of minutes on each side, until the eggs were set and they were nice and golden brown. As I finished each batch, I moved them into a cookie sheet that was waiting in my warmed oven.
Once all of the patties were done, I got working on my sauce. In the same skillet, I whisked together some oil, flour and soy sauce over medium heat for about a minute. Then, I gradually whisked in the reserved broth from the soup. Before I knew it, I had a thickened savory sauce to serve with my Egg Foo Yung.
I served this up with some steamed edamame, and it was a perfect weeknight meal! It’s one that I should probably repeat more often, because we all really enjoyed it, and it comes together pretty quickly.
Plus, now I can check some eggs, Ramen, and chicken off my “We need to eat this stuff!” list!
RAMEN EGG FOO YUNG
Adapted from Southern Living
- 2 (3 oz.) packages chicken Ramen noodle soup mix
- 6 large eggs, beaten
- 2 cups finely chopped cooked chicken (or pork, or beef…whatever you have lying around!)
- 1/2 cup sliced green onions
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cloves garlic, minced
- 1 (8 oz.) can sliced water chestnuts, finely chopped
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. all-purpose flour
- 2 Tbsp. soy sauce
- Heat your oven to 200* F and place a cookie sheet in the oven.
- Cook the soup according to the instructions on the package. Drain the noodles, but keep the broth. Set the broth aside and pour the drained noodles into a large bowl. Snip noodles with kitchen shears, if desired.
- Add the beaten eggs to the noodles along with the chicken, green onions, water chestnuts, garlic, salt, and pepper.
- Coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Once hot, use a 1/2 cup measuring cup and scoop out your patties. Cook a few at a time, don’t crowd the pan. Cook until the eggs are set and both sides are browned.
- Remove the cooked patties to the warmed cookie sheet in the oven while you finish cooking.
- Once all of the patties are done, whisk together the oil, flour and soy sauce in the skillet until combined. Gradually whisk in the reserved broth. Cook, stirring constantly, 2-3 minutes or until it has thickened up a bit.
- Serve with the patties.