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ramen egg recipe

Savory Crispy Ramen Egg Foo Young

This fusion dish transforms ramen noodles into crispy, golden patties filled with chicken and water chestnuts, topped with a savory homemade sauce for a quick, budget-friendly meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 packages chicken-flavored ramen noodles 3-ounce each
  • 6 large eggs
  • 2 cups cooked chicken finely chopped
  • 1/2 cup green onions sliced
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic crushed
  • 1 can sliced water chestnuts 8-ounce, drained and finely chopped
  • vegetable oil cooking spray
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 2 tablespoons soy sauce

Equipment

  • Large bowl
  • large non-stick skillet

Method
 

  1. Cook ramen noodles according to package directions, then drain and set aside, reserving the broth.
  2. In a large bowl, beat eggs until blended. Stir in cooked noodles, chopped chicken, green onions, salt, pepper, crushed garlic, and chopped water chestnuts.
  3. Spray a large non-stick skillet with cooking spray and heat over medium-high. Pour about 1/2 cup of mixture per patty to form circles. Cook 3-4 minutes per side until lightly browned. Remove to a warm platter and repeat.
  4. In the same skillet, whisk together vegetable oil, flour, and soy sauce until smooth. Gradually whisk in reserved ramen broth and cook while stirring for 2-3 minutes until thickened to a gravy-like consistency.
  5. Pour the sauce over the crispy ramen patties just before serving.

Notes

Reserving the ramen broth is essential for creating the rich, savory sauce that elevates this dish.