Ramen Egg Foo Yong

Ingredients

• 2 (3 ounce) packages chicken-flavored ramen noodles
• 6 large eggs
• 2 cups finely chopped cooked chicken
• 12 cup sliced green onion
• 14 teaspoon salt
• 12 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

Instructions

1. Cook soup according to package directions; drain noodles, reserving broth.
2. Set aside.
3. Beat eggs in a large bowl until blended.
4. Stir in noodles, chicken and next 5 ingredients.
5. Spray a large non-stick skillet with cooking spray.
6. Heat to medium-high heat.
7. For each patty, carefully pour about 1/2 cup noodle mixture into skillet.
8. Cook until eggs are set and patties are lightly browned.
9. Remove to a hot ovenproof platter; keep warm.
10. Repeat with remaining noodle mixture.
11. Whisk together oil, flour and soy sauce in skillet; gradually whisk in reserved broth.
12. Cook, stirring constantly, 2 to 3 minutes or until mixture is thickened.
13. Serve over patties.