Ramen Egg Foo Yong

2 pkg. Chicken Ramen noodles

6 eggs

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

GRAVY

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

procedure.

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

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