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Mock Egg Foo Yung
Mock Egg Foo Yung Eileen Goltz | Meat
55 minutes 25 minutes
30 minutes

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

  • 1 (3 oz.) 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
  • ⅓ teaspoon ginger
  • 1¼ cups of boiling water
  • 3 medium eggs
  • Hot frying pan with 1/16 inch of oil
  • Fresh parsley

    Golden Sauce:
  • 2 cups chicken broth
  • 1 to 2 Tablespoons soy sauce
  • 1 Tablespoon ketchup
  • 1 Tablespoon cornstarch

  1. Sauté celery, onions and chicken or turkey in oil, adding the soy sauce and ginger. Let the sautéed mixture cool.
  2. 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.
  3. In another bowl beat the eggs until they are a pale yellow. Set them aside.
  4. 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.
  5. Spoon mixture into hot pan to make 4” omelets. Fry until golden brown.
  6. Serve with a sour sauce and garnish with fresh parsley.

    Golden sauce:
  7. In a sauce pan combine the broth, soy sauce, ketchup and cornstarch.
  8. Whisk to combine and heat, stirring constantly until thickened.