The Alabama Poultry Monthly • 2002
soup. Adding frozen peas and carrots – or any other vegetable combination that strikes your fancy – makes it all the more hearty and satisfying. Stirring in a couple eggs elevates the package product to full-meal status. Homemade taste for two –made in minutes.

   1 package (3 oz.) Oriental flavor ramen noodle      soup

   1 cup frozen peas and carrots

   2 eggs

   Salt and pepper, optional

   Sliced green onion, optional

   Thinly sliced sweet red pepper, optional

   Makes 2 servings


     In medium saucepan, bring 2 cups water to boiling. Add ramen noodles and peas and carrots. Cook for 3 minutes over medium heat, stirring occasionally. Stir in seasoning packet. In small bowl, beat eggs. Slowly pour in eggs while constantly stirring soup. Remove from heat and season with salt and pepper, if desired. Divide evenly into two soup bowls, about 1 1/2 cups each. Garnish with onion and red pepper, if desired. Serve immediately.

     Although Asian food generally cooks quickly, it often involves a good deal of tedious chopping. Eggspedite Egg Foo Yong with this streamline version. Use your favorite vegetables – either leftover or frozen. Prepared in one large patty, it’s perfect for two.
Cook the light, silky sauce either on the stove or in the microwave, finishing it off with just a touch of fragrant sesame oil. Better than carry-out, it’s an easy meal – just for two.

  1 cup fat-free, reduced-sodium chicken broth

   2 tablespoons cornstarch, divided

   3 teaspoons reduced-sodium soy sauce, divided

   2 teaspoons brown sugar

   1/8 teaspoon sesame oil

   2 teaspoons peanut or canola oil

   2 eggs

   1 1/2 cups chopped cooked vegetables


     In small saucepan (or 2-cup micro-waveable measuring cup), stir together broth, I tablespoon cornstarch, I teaspoon soy sauce, and brown sugar. Bring to boiling over medium heat (in microwave, cook on HIGH for 2 to 3 minutes), stirring occasionally or until

thickened and clear. Stir in sesame oil. Set aside. In 10-inch nonstick skillet, heat peanut oil over medium heat. In medium bowl, beat eggs. Stir in vegetables, remaining I tablespoon cornstarch, and remaining 2 teaspoons soy sauce until thoroughly blended. Evenly pour into prepared skillet. Cook until bottom of egg patty is evenly browned and eggs are set around edges and slightly set in center. Carefully turn patty over and cook other side until eggs are totally set and a light golden brown. Cut in half and serve immediately with reserved sauce.

Hint – Thawed frozen stir-fry vegetables can also be used.

Note – All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.