Recipe - Busy Day Lo Mein

8 ounce Ground chicken; beef or pork
1 cup Chopped onion
1 cup Thinly cut or sliced up carrot
1 tablespoon Fresh garlic; minced
2 pack Ramen noodles with
seasoning packet; any
flavor
1 One half cup Water
1 cup Frozen peas
6 cup Greens; coarsely chopped
1 One half cup Sliced mushrooms; optional

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 cut or sliced up
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 FarrellKingsley and the editors of Woman's Day
magazine.
Posted to EATL Digest 07 Aug 96

Date: Thu, 8 Aug 1996 00:31:45 0600

From: Ilene Warfield ilenewar@STARNETINC.COM
NOTES : A quick and nutritious onedish meal!