lo mein in 15 minutes

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Well once again my pantry and I were having our daily conversation (I stand there, my food says nothing to me, and I just stand there waiting…sigh…I think my pantry could really use some alone time…). Well finally an idea came to mind for Chinese food, now I will be totally honest I love Chinese food but if you ever watch the health food ratings of these fine dining establishments you will understand why I never eat there. Two lonely looking packets of ramen noodles were staring me down, begging to be used since they been shoved into my pantry corner for about 3 years, so lets set our fears aside and see how we can dress this poor college kid food up a bit. I promise this is an easy one, the most work that has to be done is chopping all the vegetables. So I hope this recipe inspires you to try something new on your dinner menu this week…

Sarah

Lo Mein 

2 packages ramen noodles (oriental flavor)

2 pork chops – cut into strips

1/4 C. cornstarch

1 small onion – chopped

1 red pepper – chopped

1 large carrot – chopped

1 small head of bok choy – chopped

2 celery stalks – chopped

4 button mushrooms – chopped

2 T. – oyster sauce, hoisin sauce, soy sauce

1/2 C. chicken broth

vegetable oil for cooking

– begin by heating water to cook the ramen noodles in, I add the seasoning packet into the cold water, and let it heat up with the water so the flavor is absorbed into the noodles more. add in your noodles once water is boiling.

– using a large frying pan heat enough oil to just cover the bottom of the pan.

– using a small bowl combine sliced pork and cornstarch and coat the meat well with the cornstarch. place meat into hot oil and cook until browned well on both sides. place meat on a plate for later use.

– leaving any excess oil in the frying pan, add in all vegetables and begin to sauté. cook until they are tender but still hold their shape. add more oil if needed.

– now combine meat back into vegetable pan, then add in your cooked noodles. add in 2 T each of oyster, hoisin, and soy sauce and toss well to combine. add in chicken stock to thin the sauce out.

– serve hot and enjoy…

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