| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main, Dishes | 4 | Servings | |
INGREDIENTS
| 8 | oz | Ground chicken; beef or pork |
| 1 | c | Chopped onion |
| 1 | c | Thinly sliced carrot |
| 1 | tb | Fresh garlic; minced |
| 2 | pk | Ramen noodles with seasoning packet; any flavor |
| 1 1/2 | c | Water |
| 1 | c | Frozen peas |
| 6 | c | Greens; coarsely chopped |
| 1 1/2 | c | Sliced mushrooms; optional |
INSTRUCTIONS
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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