Kimchi Ramen Egg Foo Young with Cantonese Brown Sauce
Egg Foo Young is basically a Chinese omelet served with a brown sauce. I made a fun version of this classic dish with Ramen! Since my house is a Korean-American household so I like to add the addition of Kimchi for a extra little punch of heat and flavor.
The great thing is that you can personalize this recipe by adding just about anything you have in the fridge.......pork, chicken,shrimp, bean sprouts, water chestnuts..... Just don't forget the brown sauce!! I hear the Brits don't eat brown sauce on their version. I don't know what they are thinking. I mean.....I got up and watched the wedding and everything (loved it by the way) but you Brits are wrong on this count! The brown sauce rocks your bloody socks off!!
adapted from Food.com
1 (3 oz) pkg. oriental flavor ramen noodles
2 tablespoons butter
2 large eggs
1 green onion, finely chopped
1 tablespoon kimchi, finely chopped
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon baking powder
Cook ramen noodles in boiling water for 3 minutes then rinse and drain; set aside.
Whisk eggs, onions, 1/2 of seasoning packet, sesame oil, soy sauce, and baking powder
with a for in a small bowl; set aside.
Melt butter in nonstick skillet on med-high heat and add drained noodles.
Let brown for a couple of minutes before adding the egg mixture. Don't stir.
Cook until egg is set enough to flip, about 2 minutes.
Flip the patty over and cook until egg is set, about a minute more.
Serve with Cantonese Brown Sauce and additional Kimchi.
Cantonese Brown Sauce
adapted from Food.com
3/4 cup beef broth
4 teaspoons oyster sauce
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
Combine the first 4 ingredients.
Mix the cornstarch in water and add to the other ingredients.
Bring to a boil, stirring until thickened.
Kids love this recipe! Who doesn't like Ramen, right? You might also try my Taco Ramen. It's another kid friendly family favorite!
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