Ramen Foo Yung

We got this recipe out of the Deseret News.  So easy and all three kids love it!

1 pkg. ramen, any flavor

2 eggs

1 T. butter

Cook ramen noodles according to package directions, but reserve the seasoning packet for later.  Drain the noodles when they are cooked through.

Beat eggs in a bowl together with the seasoning packet.  Add cooked noodles.

Melt butter in a 10" skillet.  Add egg mixture and cook on medium.  Push down around the edges with a spatula.  When you can lift the bottom and it is golden brown, place a plate over top of the skillet and flip it over so the cooked side is facing up on the plate.  Slide the food into the skillet so you can cook the other side.  When it is firm in the middle, it's done.  (It's easier than it sounds, I promise!)  Slide it out onto a plate and cut in wedges.  Serve hot.  

Variations and hints:

*We like it with hoisin sauce (next to the soy sauce in the grocery store) or soy sauce 

*Cut in cubes for an appetizer and serve using toothpicks

*The original recipe called for dissolving the seasonings in the melted butter and frying the cooked noodles in the butter before adding the eggs to the pan.  We've had better luck with our method...we don't burn the butter as often our way.

*Dad makes this all by himself, so it can't be all that hard, right?  LOL