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Ramen Noodles Elevated: Ver 4. Egg Foo Young Style
((For Ramen Noodles Elevated: Ver 5. Laap Lettuce Wrap Style, Click here.))
(((For Ramen Noodles Elevated: Ver 3. Egg Roll Style, Click here.)))
(((For Ramen Noodles Elevated: Ver 2. Chow Mein Style, Click here.)))
(((For Ramen Noodles Elevated: Ver 1. Classic Soup Style, Click here.)))
(Ramen Noodles has always been stereotyped as a food for those with little money. Well, here’s a way to turn Low Cost Comfort food into a Fancy Impressive Meal sure to wow your family and friends.)
**Easy Difficulty**
Serves 1 to 2
1 square package of instant Ramen (preferred brand)
3 large Eggs, beaten
1 cup / 240 ml Beef Broth
1 cup / 230 g Bean Sprouts, rinsed and pat dried
1 cup Shrimp/ 240 g, peeled and cleaned
2 Tbsp / 30 g Scallions, thin sliced (save some greens for garnish)
1 tsp / 5 g Corn Starch
1 tsp / 5 g Ginger, minced
1 tsp / 5 g Garlic, minced
1 ½ tsp / 8 ml light Soy Sauce
Enough Rice for 1 to 2 people
1.) Prepare the Ramen by bringing the Beef Broth to a boil in a small pot then place the raw Ramen into the Broth. Add the seasoning packet and cover the pot with its lid. Turn off heat and let Ramen alone for 3 min. When ready, separate noodles and broth into two bowls with a strainer. Set Broth aside.
2.) In a large bowl, thoroughly mix together Ramen, beaten Eggs, Bean Sprouts, Shrimp, Scallions, and Soy Sauce. Then separate into two even portions.
3.) In a small pan set on high heat, add some oil, then pour in one portion of the Egg Foo Young. Fry on one side until browned and for the egg to become firm enough to flip. Approx 2 min. Flip over and fry the other side until brown. Then place the cooked Egg Foo Young on a plate and repeat for second portion. Once done, set second Egg Foo Young on the plate.
4.) For the sauce, in a small pot set at medium high heat, brown the Ginger and Garlic in a little oil. Then pour in the Beef Broth from earlier. Meanwhile, make a slurry in a small bowl with the Corn Starch and a Tablespoon of water. Once Broth boils, reduce heat to low then add the slurry. Mix until the sauce thickens.
5.) Pour the sauce over the Egg Foo Young, and garnish with some of the saved greens from the Scallions. Serve with White Rice, and Enjoy a plate of Elevated Ramen Noodles.
Extra Info: Fu Yung. Foo Yung, Fu Young, Foo Young, Furong. However you spell it, there is no denying it’s a great Chinese Take Out favorite, but you can make this at home so easily, and it’ll cost you less than at the restaurant. Plus, when you cook for your family or friends, they’ll think your culinary skills are top notch once you prepare this yummy take-out favorite.
I like to use a toasted Sesame Oil or a nice Peanut oil when I make any kind of Asian Dish. That subtle nuttiness really brings out the flavor, and it just smells awesome when you start cooking. It’s not a necessity when cooking Asian food, but it’s a nice little touch that will make your friends and/or family awe at the food you serve them. If you’re allergic to nuts, then ignore this tip obviously.
I suggest using a small pan when frying the Egg Foo Young because it helps keep that nice uniformed shape. It’s tidier if nothing else. I use a high heat when making this dish because we want a delicious bold browning of the eggs. All those sugars in the Soy Sauce, Eggs, and other ingredients will take on a light smoky flavor. Not to mention the crispier texture. Just be careful not to burn your eggs. This dish you do not want to take your eyes off of when preparing. This dish Cooks fast, but if done right, it’ll be eaten just as quickly. :3 Take care and Happy Eating!
All the Ingredients that you’ll need for this Recipe
http://www.furaffinity.net/view/11194406/
Seperating the Ramen Egg Foo Young Mixture into Equal Parts
http://www.furaffinity.net/view/11194446/
Frying on a high heat in a small pan for a nice browning and uniform shape
http://www.furaffinity.net/view/11194489/
((For Ramen Noodles Elevated: Ver 5. Laap Lettuce Wrap Style, Click here.))
(((For Ramen Noodles Elevated: Ver 3. Egg Roll Style, Click here.)))
(((For Ramen Noodles Elevated: Ver 2. Chow Mein Style, Click here.)))
(((For Ramen Noodles Elevated: Ver 1. Classic Soup Style, Click here.)))
(Ramen Noodles has always been stereotyped as a food for those with little money. Well, here’s a way to turn Low Cost Comfort food into a Fancy Impressive Meal sure to wow your family and friends.)
**Easy Difficulty**
Serves 1 to 2
1 square package of instant Ramen (preferred brand)
3 large Eggs, beaten
1 cup / 240 ml Beef Broth
1 cup / 230 g Bean Sprouts, rinsed and pat dried
1 cup Shrimp/ 240 g, peeled and cleaned
2 Tbsp / 30 g Scallions, thin sliced (save some greens for garnish)
1 tsp / 5 g Corn Starch
1 tsp / 5 g Ginger, minced
1 tsp / 5 g Garlic, minced
1 ½ tsp / 8 ml light Soy Sauce
Enough Rice for 1 to 2 people
1.) Prepare the Ramen by bringing the Beef Broth to a boil in a small pot then place the raw Ramen into the Broth. Add the seasoning packet and cover the pot with its lid. Turn off heat and let Ramen alone for 3 min. When ready, separate noodles and broth into two bowls with a strainer. Set Broth aside.
2.) In a large bowl, thoroughly mix together Ramen, beaten Eggs, Bean Sprouts, Shrimp, Scallions, and Soy Sauce. Then separate into two even portions.
3.) In a small pan set on high heat, add some oil, then pour in one portion of the Egg Foo Young. Fry on one side until browned and for the egg to become firm enough to flip. Approx 2 min. Flip over and fry the other side until brown. Then place the cooked Egg Foo Young on a plate and repeat for second portion. Once done, set second Egg Foo Young on the plate.
4.) For the sauce, in a small pot set at medium high heat, brown the Ginger and Garlic in a little oil. Then pour in the Beef Broth from earlier. Meanwhile, make a slurry in a small bowl with the Corn Starch and a Tablespoon of water. Once Broth boils, reduce heat to low then add the slurry. Mix until the sauce thickens.
5.) Pour the sauce over the Egg Foo Young, and garnish with some of the saved greens from the Scallions. Serve with White Rice, and Enjoy a plate of Elevated Ramen Noodles.
Extra Info: Fu Yung. Foo Yung, Fu Young, Foo Young, Furong. However you spell it, there is no denying it’s a great Chinese Take Out favorite, but you can make this at home so easily, and it’ll cost you less than at the restaurant. Plus, when you cook for your family or friends, they’ll think your culinary skills are top notch once you prepare this yummy take-out favorite.
I like to use a toasted Sesame Oil or a nice Peanut oil when I make any kind of Asian Dish. That subtle nuttiness really brings out the flavor, and it just smells awesome when you start cooking. It’s not a necessity when cooking Asian food, but it’s a nice little touch that will make your friends and/or family awe at the food you serve them. If you’re allergic to nuts, then ignore this tip obviously.
I suggest using a small pan when frying the Egg Foo Young because it helps keep that nice uniformed shape. It’s tidier if nothing else. I use a high heat when making this dish because we want a delicious bold browning of the eggs. All those sugars in the Soy Sauce, Eggs, and other ingredients will take on a light smoky flavor. Not to mention the crispier texture. Just be careful not to burn your eggs. This dish you do not want to take your eyes off of when preparing. This dish Cooks fast, but if done right, it’ll be eaten just as quickly. :3 Take care and Happy Eating!
All the Ingredients that you’ll need for this Recipe
http://www.furaffinity.net/view/11194406/
Seperating the Ramen Egg Foo Young Mixture into Equal Parts
http://www.furaffinity.net/view/11194446/
Frying on a high heat in a small pan for a nice browning and uniform shape
http://www.furaffinity.net/view/11194489/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 191.2 kB
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