Prepare the ramen noodles according to the package directions. Once cooked, drain the noodles carefully, reserving some of the broth for the gravy.

In a large bowl, beat 6 large eggs until completely blended. Add the drained noodles, 2 cups of finely chopped cooked chicken, 1/2 cup sliced green onions, 1/4 teaspoon salt, 1/2 teaspoon pepper, 2 crushed garlic cloves, and the finely chopped water chestnuts. Gently fold the mixture until well combined.

Heat a large non-stick skillet over medium-high heat and lightly coat with vegetable oil cooking spray. For each patty, carefully pour about 1/2 cup of the noodle mixture into the skillet. Let each patty cook undisturbed for about 3–4 minutes until the eggs are set and the bottom is lightly browned.

Flip each patty and cook the other side until golden brown. Transfer the finished patties to an ovenproof platter and keep warm in a low oven while cooking the remaining mixture, re-spraying the pan as needed.

To prepare the gravy, return the same skillet to medium heat. Whisk together 2 tablespoons of vegetable oil, 2 tablespoons of flour, and 2 tablespoons of soy sauce until smooth to form a roux.

Gradually whisk in the reserved ramen broth and cook, stirring constantly, for 2 to 3 minutes or until the gravy thickens to your liking.

Drizzle the savory gravy over the egg foo yong patties just before serving.