Ramen Egg Foo Yong

• 2 (3 ounce) packages chicken-flavored ramen noodles
• 6 large eggs
• 2 cups finely chopped cooked chicken
• 12 cup sliced green onion
• 14 teaspoon salt
• 12 teaspoon pepper
• 2 cloves garlic, crushed
• 1 (8 ounce) can sliced water chestnuts, drained and finely chopped
• vegetable oil cooking spray
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 2 tablespoons soy sauce

1. Cook soup according to package directions; drain noodles, reserving broth.
2. Set aside.
3. Beat eggs in a large bowl until blended.
4. Stir in noodles, chicken and next 5 ingredients.
5. Spray a large non-stick skillet with cooking spray.
6. Heat to medium-high heat.
7. For each patty, carefully pour about 1/2 cup noodle mixture into skillet.
8. Cook until eggs are set and patties are lightly browned.
9. Remove to a hot ovenproof platter; keep warm.
10. Repeat with remaining noodle mixture.
11. Whisk together oil, flour and soy sauce in skillet; gradually whisk in reserved broth.
12. Cook, stirring constantly, 2 to 3 minutes or until mixture is thickened.
13. Serve over patties.

chickenflavored ramen noodles, eggs, chicken, green onion, salt, pepper, garlic, water chestnuts, vegetable oil cooking spray, vegetable oil, flour, soy sauce

Taken from www.food.com/recipe/ramen-egg-foo-yong-101225 (may not work)