I received this in an email and it sounded easy and delicious.
Egg Foo Young Omlet
■2 packages (3 oz. each) ramen noodle soup mix (any flavor)
■6 large eggs
■2 tsp. Aisan sesame oil
■1 tsp. sugar
■¾ tsp. salt
■1 Tbs. vegetable oil
■1 medium celery stalk, cut lengthwise in half and then thinly sliced crosswise
■3 green onions, thinly sliced
■1 package (8 oz.) sliced mushrooms
■2 Tbs. grated, peeled fresh ginger soy sauce (optional)
Preheat oven to 350 degrees. In nonstick 12 inch skillet with oven safe handle (or cover handle with heavy duty foil for baking in oven later), heat 4 C. water to boiling over medium high heat. Break up noodles into large pieces (discard seasoning packets or save for use another time). Add to skillet and cook 3 minutes, stirring occasionally. Drain noodles. Wipe skillet dry. In large bowl, with fork or wire whisk, beat eggs, sesame oil, sugar, and salt until blended. Stir in cooked noodles; set aside. In same skillet, heat vegetable oil over medium high heat until hot. Add celery and cook 2 minutes, stirring occasionally. Reserve 2 Tbs. green onions for garnish. Add mushrooms, ginger, and remaining green onions, and cook until mushrooms are lightly browned, about 8 minutes. Stir mushroom mixture into noodle mixture in bowl. Reduce heat to medium. Add noodle mixture to skillet and spread into an even layer; cook 2 minutes. Place skillet in oven; bake 8 to 10 minutes, until pancake is set. To serve, invert onto cutting board. Remove skillet and cut pancake into wedges. Sprinkle with reserved green onions. Serve with soy sauce if desired. Makes 4 main dish servings.