1 (8-ounce) can sliced water chestnuts, drained and finely chopped
1/2 cup sliced scallions
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons soy sauce
Instructions
Prepare soup mix according to package directions; drain
noodles, reserving broth. Set aside.
In a large bowl, whisk eggs until blended. Stir in
noodles, chicken, chestnuts, scallions, garlic, salt,
and pepper.
Coat a large nonstick skillet with cooking spray;
heat over medium-high heat. For each patty, carefully
pour about 1/2 cup noodle mixture into skillet. Cook
until eggs are set and patties are lightly browned.
Remove to a platter; keep warm. Repeat with remaining
noodle mixture.
In the same skillet, whisk together oil, flour, and soy
sauce; gradually whisk in reserved broth. Cook 2 to 3
minutes, or until mixture has thickened, stirring
constantly. Serve over patties.
Originally Submitted
2/15/2016
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