Why You’ll Love this Crispy Ramen Egg Foo Young
Convenience meets creativity in this Crispy Ramen Egg Foo Young recipe that transforms humble instant noodles into something extraordinary. I’ve reimagined two budget-friendly classics into one mouthwatering dish that’ll make weeknight dinners exciting again.
You’ll love how the ramen noodles crisp up beautifully while the eggs create that traditional Egg Foo Young texture. The water chestnuts add a delightful crunch, and those chicken-flavored noodles infuse every bite with savory goodness. Plus, that quick gravy made from the reserved ramen broth? Pure genius if I do say so myself. Perfect for those nights when you’re craving takeout but don’t want to leave home.
What Ingredients are in Crispy Ramen Egg Foo Young?
This fusion dish combines the comfort of ramen noodles with the protein-packed goodness of traditional Egg Foo Young. I’m always looking for creative ways to stretch my grocery budget, and this recipe hits all the right notes by transforming those inexpensive packets of ramen into something that feels restaurant-worthy.
The beauty of this recipe is how it balances textures—crispy noodles, tender eggs, and crunchy vegetables come together in perfect harmony.
- 2 (3-ounce) packages chicken-flavored ramen noodles
- 6 large eggs
- 2 cups finely chopped cooked chicken
- 1/2 cup sliced green onions
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, crushed
- 1 (8-ounce) can sliced water chestnuts, drained and finely chopped
- Vegetable oil cooking spray
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons soy sauce
When shopping for ingredients, opt for pre-cooked rotisserie chicken to save time, or use leftover chicken from another meal.
The water chestnuts are non-negotiable in my book—they provide that signature crunch that makes Egg Foo Young so satisfying. If you’re watching your sodium intake, look for low-sodium ramen packets and soy sauce, as the regular versions can pack quite a salty punch.
And while chicken-flavored ramen works best here, you could experiment with other flavors like oriental or even shrimp for a different twist on this versatile recipe.
How to Make this Crispy Ramen Egg Foo Young
Start by cooking the 2 packages of chicken-flavored ramen noodles according to the package directions. This usually takes about 3 minutes in boiling water—just enough time to soften them without making them mushy.
Once cooked, drain the noodles thoroughly but be sure to save that flavorful broth for later. We’re going to transform it into a delicious sauce that ties the whole dish together.
In a large bowl, beat 6 large eggs until they’re well blended. This is where the magic happens—fold in your drained ramen noodles, 2 cups of finely chopped cooked chicken, 1/2 cup of sliced green onions, 1/4 teaspoon salt, 1/2 teaspoon pepper, 2 crushed garlic cloves, and the 8-ounce can of finely chopped water chestnuts.
The mixture might seem a bit unwieldy at first, but trust me, it’ll come together beautifully in the pan. Now, spray a large non-stick skillet with cooking spray and heat it over medium-high heat. For each patty, carefully pour about 1/2 cup of the noodle mixture into the skillet and cook until the eggs are set and the patties are lightly browned on both sides.
You might need to press them down slightly with a spatula to help them hold together. Transfer each finished patty to a warm platter while you cook the rest.
For the finishing touch, let’s make that savory sauce. In the same skillet (why dirty another pan?), whisk together 2 tablespoons of vegetable oil, 2 tablespoons of flour, and 2 tablespoons of soy sauce until smooth.
Gradually whisk in the reserved ramen broth and cook, stirring constantly, for 2 to 3 minutes until the mixture thickens into a glossy sauce. The flour acts as a thickening agent, creating a velvety gravy that perfectly complements the crispy patties.
Pour this rich sauce over your egg foo young patties just before serving. The contrast between the crispy exterior of the patties and the savory sauce is absolutely divine—comfort food at its finest.
Crispy Ramen Egg Foo Young Substitutions and Variations
While the classic version of this recipe is absolutely delicious, you’ll find endless possibilities for customizing your Crispy Ramen Egg Foo Young to suit your tastes or whatever ingredients you have on hand.
Try swapping chicken for shrimp, pork, or tofu if you’re going vegetarian. No water chestnuts? Bean sprouts or bamboo shoots work perfectly.
I sometimes toss in shredded carrots, peas, or mushrooms when my vegetable drawer needs clearing out.
For flavor variations, try beef-flavored ramen or spicy versions. You can also punch up the sauce with a dash of sesame oil, sriracha, or hoisin.
The beauty of this dish? It’s forgiving and adaptable, just like any good comfort food should be.
What to Serve with Crispy Ramen Egg Foo Young
Now that you’ve mastered the art of adaptable egg foo young, let’s talk about what to serve alongside this crispy ramen creation.
I love pairing mine with steamed jasmine rice or brown rice to soak up that savory sauce. A simple side of stir-fried bok choy or broccoli adds the perfect green element and nutritional balance.
For a complete Asian-inspired meal, consider adding crispy spring rolls or a small bowl of hot and sour soup.
On lazy weeknights, I sometimes just toss together a quick cucumber salad with rice vinegar and sesame oil. Trust me, the cool crunch perfectly complements the warm, crispy patties.
Final Thoughts
After cooking my way through countless versions of this dish, I’ve fallen head over heels for this crispy ramen egg foo young recipe. It’s that perfect fusion of comfort and creativity, turning humble ramen packets into something that feels special enough for company.
What I love most is how adaptable it is. No chicken? Use leftover pork. Out of water chestnuts? Try bamboo shoots or even diced bell peppers.
The sauce ties everything together beautifully, regardless of your substitutions.
Trust me, this is one of those keeper recipes you’ll return to again and again.
Crispy Ramen Egg Foo Young
Ingredients
Equipment
Method
- Cook the ramen noodles according to package directions (about 3 minutes in boiling water). Drain thoroughly but reserve the broth for later use.
- In a large bowl, beat the eggs until well blended.
- Fold in the drained ramen noodles, chopped chicken, sliced green onions, salt, pepper, crushed garlic, and chopped water chestnuts. Mix until well combined.
- Spray a large non-stick skillet with cooking spray and heat over medium-high heat.
- For each patty, pour about 1/2 cup of the noodle mixture into the skillet. Cook until the eggs are set and the patties are lightly browned on both sides, pressing down slightly with a spatula to help them hold together.
- Transfer cooked patties to a warm platter while cooking the remaining mixture.
- In the same skillet, whisk together the vegetable oil, flour, and soy sauce until smooth.
- Gradually whisk in the reserved ramen broth and cook, stirring constantly, for 2 to 3 minutes until the mixture thickens into a glossy sauce.
- Pour the sauce over the egg foo young patties just before serving.
