Ramen Foo Yung Recipe (15-Minute Egg Noodle Omelet)
This Ramen Foo Yung recipe is a quick, pan-cooked egg-and-noodle omelet for one. You’ll toss softened ramen noodles with egg, then cook it in a little butter and margarine until it sets. The ingredients are minimal, and the how-to is just a few simple steps.
Ingredients
Ingredients
Step-by-Step Method
Soften the noodles
Cook the ramen noodles briefly according to the package, or soak in hot water until pliable. Drain well and let them cool for a minute so the egg won’t scramble too fast.
Mix with the egg
Beat the egg in a small bowl. Add the warm (not piping hot) noodles and stir until everything is evenly coated.
Heat the pan and cook
Melt the butter and margarine in a nonstick skillet over medium-low heat. Spread the noodle mixture in an even layer and cook 4–6 minutes until the bottom sets.
Flip and finish
Carefully flip with a spatula. Cook the second side for 2–4 minutes, just until the egg is cooked through without drying out. Serve right away.