Note: Vary the end result by experimenting with different combinations of
ramen flavors, types of greens and types of ground meat. One favorite
combination is ground chicken with mushroom ramen and lots of fresh sliced
mushrooms and collard greens. Bok choy, collards, spinach and even romaine
(which was the one used in the original version of this recipe) are all
good choices for the greens. I always use the Westbrae brand of ramen
noodles, a nationally distributed brand found in health and natural foods
stores.
If using fresh mushrooms, saute in a little oil until they soften and begin
to give off their juices; remove from the skillet or wok and set aside. In
a large skillet or wok, cook the ground meat, carrots, onion and garlic
over high heat for about 5 minutes, or until the meat is just cooked
through. Break the meat up into chunks as you cook. Break the ramen
noodles into the skillet. Stir in the seasoning packets, water and peas.
Cook for 3 - 5 minutes, or until the noodles and vegetables are tender.
Stir in the chopped greens and cook for another 3 - 4 minutes, stirring
constantly. Return the cooked mushrooms to the wok, if using; toss to
distribute evenly. Remove from the heat and serve immediately.
Source: Adapted from the recipe "Pork Lo Mein" as found in _The Woman's
Day Cookbook_ by Kathy Farrell-Kingsley and the editors of Woman's Day
magazine.
Posted to EAT-L Digest 07 Aug 96
Date: Thu, 8 Aug 1996 00:31:45 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
NOTES : A quick and nutritious one-dish meal!
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