2 pkg. Chicken Ramen noodles
2 cups finely chopped chicken
½ cup sliced green onion
½ tsp. salt
½ tsp pepper
2 cloves garlic, crushed
1 (8 oz.) water chestnuts, finely chopped
2 tbsp. oil
2 tbsp. flour
2 tbsp. soy sauce
Cook soup according to package, drain noodles and reserve broth. Set aside.
Beat eggs in large bowl, stir in noodles, chicken, and next 5 ingredients.
**Coat nonstick skillet with cooking spray. Place over med. high heat until hot.
For each patty, carefully scoop out ½ cup noodle mixture into skillet. Cook until
eggs are set and patties are lightly browned. Flip and finish cooking. Remove to
a hot ovenproof platter/cookie sheet; keep warm in oven on low (250). Repeat
Whisk together oil, flour, and soy sauce in skillet; gradually whisk in reserved
broth. Cook, stirring constantly, 2-3 min. or until thickened. Serve over patties.
Yields about 6 servings
** If you do not have a nonstick skillet you will have to use a little oil in the pan to
cook the noodles