Ramen Noodle Egg Foo Yung

I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special.


1 (3 ounce) package ramen noodles (I think chicken is the best but I like oriental flavored, occasionally)
3 tablespoons butter, divided
2 large eggs
2 green onions, finely chopped
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon baking powder


Cook ramen noodles according to package instructions and drain well in a colander.
Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside.
Heat butter on med high heat in an 8 inch nonstick skillet.
Add drained noodles to butter and brown lightly about two or three minutes. Do not stir.
Pour whisked egg mixture over noodles and gently incorporate, don't really stir, just sort of mix it gently and let the egg set enough to flip the egg patty over.
Flip the patty over and cook the other side until the egg is set, about two minutes.
Flip over again and cook about 1 minute more.
Serve with soy sauce if you wish or an egg foo yung sauce.
** if you are egg foo yung/patty flipping challenged I have two possible solutions for you.
1.Use duonyte's suggestion and flip a small patty into a larger pan. I have done that and it works very well.
2. I have also used tuna cans as a foo yung mold. Cut out the top and bottom of a large can of tuna with a can opener -- three tuna can molds will fit into a large nonstick skillet and they are the perfect size to flip. (spray the insides of the cans with cooking spray!) Then you have three smaller patties instead of one huge bulky one. The cooking time will be affected -- but when the egg is set it is done. It isn't rocket science.