Ramen Foo Yung Recipe (Egg Noodle in 15 Minutes)
Think of the Ramen Foo Yung recipe as an egg noodle omelette prepared in a pan in a short time. In this version, we make a practical mixture with ramen/noodles, eggs and a small amount of oil; While the outside is slightly firm, the inside remains soft. The ingredients are simple, and the how-to part takes just a few steps.
Ingredients
Ingredients
Step-by-Step Method
Soften noodle
Boil ramen/noodle briefly or soften in hot water according to package instructions. Strain it and wait for the steam to escape for 1 minute; so the egg adheres better.
Mix with egg
Beat the egg in a small bowl. Add the warm noodles and mix until all sides are coated with egg.
Oil pan and cook
Melt the butter and margarine in a non-stick pan over low-medium heat. Spread mixture into pan; Bake for 4–6 minutes until the bottom comes together.
Flip and finish
Turn carefully using a spatula. Cook the other side for another 2–4 minutes; Let the egg be fully cooked but not dry. Serve while hot.