Mom's Noodle Egg Foo Young
This egg foo young recipe has a twist to it...noodles! Inspired by how my mom used to make it, these fluffy Chinese omelettes are easy and better than take-out!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 eggs
- 20-30 g bean thread noodles, (soaked in hot water for 10 minutes and cut into small strips)
- 1 cup finely chopped Chinese BBQ pork (cha siu)
- 1/3 cup chopped green onions
- 2 tbs water
- 1 tbs soy sauce ((tamari for gluten-free))
- 1 tbs light olive oil
- 1 tbs tapioca starch
- 1/4 tsp white pepper
- 1/2 cup chicken broth
- 1 tbs soy sauce ((tamari for gluten-free))
- 1 tbs oyster sauce
- 1 tsp honey
- 1 tsp tapioca starch
Instructions
- 1
Combine all gravy ingredients in a small pot over medium heat. Bring to a boil to thicken and set aside. Keep warm.
- 2
In a medium sized bowl, beat eggs well.
- 3
Combine all sauce ingredients in a small bowl and add to the eggs. Mix well.
- 4
Add barbecue pork, bean thread noodles, and green onions to the eggs and mix well.
- 5
Heat small skillet over medium heat.
- 6
Add about 1 tbs of light olive oil to the pan.
- 7
Using a soup ladle, scoop some of the egg mixture into the pan. Gently shake the pan to even out the filling and tilt the pan to allow the egg to spread.
- 8
Use a spatula to gently push the edges of the egg in, tilting pan again to let the egg spread.
- 9
Gently flip the omelette over when the egg is still wet, but not runny, and the bottom is lightly browned, about 1-2 minutes.
- 10
Let cook another minute before transferring to a serving plate. Repeat with remaining egg mixture.
- 11
Garnish with more chopped onions and serve with gravy, if desired.