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An inexpensive stand-by that was made for a quick meal, Ramen Egg Foo Young is growing up. This version has more sophisticated flavors brought to you by a fusion of fresher ingredients. This version is healthier, as well!
Soba Sweet Potato Egg Foo Young
It starts with a sweet potato, choose a good-sized beauty.
This sweet potato can be processed by peeling before small dicing, or shredding.
Ramen noodles are replaced with healthier Buckwheat noodles.
The little spice packet is replaced with new spices and flavorings.
6 oz. soba noodles, prepared according to instructions on the package. (I boil water, add noodles turn heat off and let go limp, then I rinse in cold water and hold them until I am ready.)
1 sweet potato, small diced, or shredded
2 tbsp. five spice powder
1 lrg. clove garlic, crushed
1 tbsp. tamari
pinch of salt
pinch of pepper
Beat eggs with five spice powder, crushed garlic, tamari, and salt and pepper. Add the noodles and sweet potato, coat them by turning with tongs.
Heat a skillet, add a shallow layer of oil. When the oil is hot, add a portion of the noodle mixture and pat down into a cake with a spatula. Brown both sides. Remove from oil and drain on a paper towel. You can get about 6 large cakes.
1 diced tomato
1 bunch scallion, cut thinly on the bias
1/4 chopped cilantro
Top each Egg Foo Young with topping. Season with more salt and pepper, as desired. Serve with sweet chili sauce on the side.
Told you this was fusion with a capital F! Wow, I better quit now before it starts sounding too Charlie Sheen-esque.
*Just a little side note, my Egg Foo Young was cut with a large round cookie cutter, for a good view of the sweet potato in it.