Mock Egg Foo Yung
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 (3 ounce) package chicken ramen soup mix. 3 Tablespoon oil 1 cup celery, finely chopped 1 cup green onions, finely chopped 1 cup ground chicken or turkey 3 Tablespoon soy sauce 1/3 teaspoon ginger 1-1/4 cups of boiling water 3 medium eggs Hot frying pan with 1/16 inch of oil Fresh parsley Golden sauce * Golden sauce 2 cups chicken broth 1 to 2 tablespoons soy sauce 1 tablespoon ketchup 1 tablespoon corn starch

Instructions

Sauté celery, onions and chicken or turkey in oil, adding the soy sauce and ginger. At the same time, begin preparing the ramen noodles, but using only 1-1/4 cups of water and 1/2 the soup packet. Cook noodles only 2-3 minutes then remove from the heat and drain well. Place the drained noodles in a large bowl and set them aside. In another bowl beat the eggs until they are a pale yellow. Set them aside. Let the sautéed mixture cool. Stir the cooled cooked noodles and cut them into smaller pieces. Add the sautéed vegetable mixture with its liquid to noodles. Stir ingredients until well-coated. Add the beaten egg and mix well. Spoon mixture into hot pan to make 4” omelets. Fry until golden brown. Serve with a sour sauce and garnish with fresh parsley.

Golden sauce

In a sauce pan combine the broth, soy sauce, ketchup and corn starch. Whisk to combine and heat, stirring constantly until thickened.

Serving Size

Notes

This delicious dish will make you think you’re in the Far East

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