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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great sour of low-cost protein, eggs are an ideal way to liven up any meal on a budget. If you enjoy egg foo yong, you're sure to like this recipe from Edna Hoffman of Hebron, Indiana. Ingredients:
2 packages (3 ounces each) ramen noodles |
1/2 cup thinly sliced celery |
2 teaspoons canola oil |
1 package (8 ounces) sliced fresh mushrooms |
4 tablespoons green onions, thinly sliced, divided |
2 tablespoons minced fresh gingerroot |
3 eggs |
6 egg whites |
1 teaspoon sesame oil |
1/2 teaspoon sugar |
1/2 teaspoon salt |
2 tablespoons reduced-sodium soy sauce |
Directions:
1. Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside.
2. Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
3. Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
4. Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce. Yield: 6 servings.
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