Tuesday, May 19, 2009

Sometimes easy food is best (Ramen Egg Foo Yung)

I wanted to make something simple tonight for supper and so I turned to an old favorite. I can't count how many times I have made this since I first tried it. It is one of the easiest and most inexpensive dishes. This is great for students or people with tiny kitchens as it requires just a skillet and a water boiler. I got this recipe from Pot Scrubber over on Recipezaar, his original version of the recipe is here.

Here is my adaptation:

Potsy's Ramen Egg Foo Yung
(serves 1-2)

1 package ramen noodles, unprepared
boiling water, to cover

2 large eggs
1/2 ramen seasoning packet (or about 1 1/2 tsp bouillon powder)
1/2 tsp baking powder
1/2 tsp toasted sesame oil
1/2 tsp soy sauce
1 green onion, finely sliced or 1-2 Tbsp minced red onion
2 mushrooms, thinly sliced, optional (sauteed first in a bit of oil)
1 Tbsp butter or margarine, or more if needed
Katsu Sauce, to drizzle

Bring a kettle of water to a boil. While it is heating, drop the dry noodles into a deep bowl. Pour boiling water on top, covering the noodles completely. Cover with a plate or lid and let steep 5 minutes.

Meanwhile whisk together half of the ramen seasoning packet (or use a little bouillon powder), the eggs, sesame oil, soy sauce, and baking powder. Stir in the onions (and mushrooms if using). Set this near the stove along with a pair of chopsticks and a spatula.

Drain the water from the noodles. Heat an 8" skillet over medium-low heat and melt the butter (or margarine). Add the noodles to the pan, allowing them to completely cover the base of the pan. Allow this to brown for about 3 minutes, then pour the egg mixture evenly over the noodles, using the chopsticks to gently move the noodles ever so slightly so that the egg mixture can flow in and around them evenly. Try not to actually stir - the idea is to keep the noodles together to make almost a pancake.

As soon as the egg looks almost set, use the spatula and the chopsticks to carefully flip the noodle pancake over. This may take some practice at first. Once flipped, allow to cook another 30 seconds, then cut into 4 wedges and remove from the pan.

Although the original version states that this is just 1 serving, I personally serve only two wedges, lightly drizzled with some Katsu sauce on top, per portion. It all depends on your appetite :) I like this with a tossed salad on the side.

NOTE: This is a great way to use up leftover spaghetti! About 1-2 cups of cooked spaghetti noodles, refreshed under some hot water and drained can replace the ramen. Then, instead of ramen seasoning, add any flavor bouillon powder.

1 comment:

  1. This looks grand a way to cook when you reallyneed easy. Combined with the salad - delicious and good!