Ramen Foo Yung

Elevate your weeknight dinner game with Ramen Foo Yung—a delightful fusion of comforting ramen noodles and savory Chinese-style egg foo yung. This recipe combines the silky texture of fluffy omelets filled with shredded cabbage, julienned carrots, and green onions, paired with umami-packed ramen nestled in a luscious ginger and garlic-infused sauce. Quick and easy to prepare in just 40 minutes, this dish offers the perfect balance of crispy, creamy, and saucy goodness. Whether you're craving a satisfying solo meal or a family-friendly dinner, Ramen Foo Yung delivers bold flavors and hearty textures that will leave everyone asking for seconds!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 packs instant ramen noodles
• 6 large eggs
• 1 cup shredded cabbage
• 1 small carrot, julienned
• 3 stalks green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 4 cups chicken or vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame oil
• 2 tablespoons cooking oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cook the instant ramen noodles according to the package instructions, omitting the flavor packets. Drain and set aside.

Step 2

In a bowl, beat the eggs and mix in the shredded cabbage, julienned carrot, and 2 tablespoons of the sliced green onions. Season with a pinch of salt and black pepper.

Step 3

Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium heat. Pour in 1/4 of the egg mixture to form a small omelet. Cook for about 2 minutes on each side or until golden and fully set. Repeat with the remaining egg mixture to make four omelets. Set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of cooking oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.

Step 5

Stir in the chicken or vegetable broth, soy sauce, and oyster sauce. Bring the mixture to a gentle simmer.

Step 6

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering broth, stirring constantly until the sauce thickens slightly.

Step 7

Add the cooked ramen noodles to the sauce and toss to coat evenly. Drizzle with sesame oil for additional flavor.

Step 8

To serve, place one of the egg omelets on top of a bed of the saucy ramen noodles. Garnish with the remaining sliced green onions and enjoy immediately.

Nutrition Facts

Serving size	1720.1 grams (1720.1g)

Amount per serving	% Daily Value*
Calories	1705

Total Fat 101.00g	129%
Saturated Fat 29.80g	149%
Polyunsaturated Fat 5.90g
Cholesterol 1116mg	372%
Sodium 10334mg	449%
Total Carbohydrate 126.90g	46%
Dietary Fiber 8.80g	31%
Total Sugars 12.90g
Protein 65.10g	130%

Vitamin D 246IU	1230%
Calcium 351mg	27%
Iron 15mg	82%
Potassium 1369mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 15.5%

Carbs: 30.3%