Ingredients

• 2 3 ounce packages chicken-flavor ramen noodles, coarsely broken
• 2 cups shredded cabbage with carrot (coleslaw mix)
• 1/4 cup mayonnaise
• 2 teaspoons red wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 8 ounces shredded cooked chicken
• 1/2 cup barbecue sauce
• 8 tablespoons water
• 5 eggs
• 2 tablespoons all-purpose flour
• 3/4 teaspoon baking powder
• Nonstick cooking spray

Preparation

1. Reserve seasoning packet from one package noodles; discard remaining packet or save for another use). Cook noodles in a pot of of boiling water 2 minutes 15 seconds. Drain; rinse with cold water.
2. For slaw, in a bowl combine cabbage, mayonnaise, vinegar, salt, and pepper. Toss to combine.
3. In a small saucepan combine chicken, barbecue sauce, and 4 tablespoons of the water. Cook and stir over medium heat about 5 minutes or until heated. Keep warm.
4. In a bowl whisk together 1 of the eggs, 3 tablespoons of the water, the flour, baking powder, and half of the seasoning packet. Add the cooled noodles; toss to coat.
5. Preheat a greased square waffle baker to the highest heat setting.
6. Add ramen mixture and spread evenly over 4 squares.* Close lid quickly; do not open until done. Bake 6 to 8 minutes or until golden and crisp. Use a fork to lift waffle off grid.
7. Break into four squares.
8. Meanwhile, coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Break remaining 4 eggs into skillet. Sprinkle with remaining seasoning. Reduce heat to low. When edges of egg turn white, add the remaining 1 tablespoon water. Cover skillet and cook eggs 3 to 4 minutes or until set.
9. Top each waffle square evenly with slaw, chicken, and an egg.

Cook’s Note

If using a round waffle baker, spoon one-fourth of the noodle mixture (1/2 cup) on the preheated waffle baker and spread to within 1 inch of edges. Cover and bake according to manufacturer’s directions. Repeat with remaining noodle mixture to make four round waffles.