Easy Pork Lo mein & a Bad Head Cold.
I don’t know what is wrong with me, sometimes I think I am off my rocker. I really need to be resting instead of baking but oh well for some reason I just cant seem to shake this baking bug. At least I will have some happy campers in my house.
Today I’m bringing you a quick and easy recipe for Pork Lo mein. Someone on Face book was asking me when I was going to post this recipe so I apologize for taking so long. I am so backed up with recipes to get posted that it is so hard to pick and choose which ones to get up first.
I will eventually get to them all. Some days I think there just isn’t enough hours in the day to get everything accomplished.
My kids love Ramen Noodles so we always have a couple packages in the house. I like them because they are really cheap and can be used to whip a quick meal such as this one. I did add a few changes to the original recipe, but it wasn’t anything major. I just changed up the measurements a bit and added a couple additional ingredients to adjust the recipe more to my liking.
I also think that you could use beef or chicken in place of the pork so this is a pretty versatile recipe that will please most anyone. I hope you enjoy the recipe. I am off to add a batch of granola to the oven so I hope everyone has a great Friday and a wonderful weekend. My next post will be for Pot luck Sunday.
2 – packages (3 oz each) Oriental-flavor ramen noodle soup
2 – tsp oil
1 small onion, sliced
2- cloves garlic, minced
1 bag (1 lb) frozen stir-fry vegetables, thawed
1 – 8 oz can sliced water chestnuts, drained
12 oz pork cutlets or boneless thin-cut pork chops, cut in strips
1 – tablespoon cornstarch
3 – tablespoons hoison sauce
Garnish: sliced scallions
Bring 6 cups water to a boil on stove top or in microwave. Add ramen noodles (reserve flavoring packets). Let stand 5 minutes or until tender; drain. Meanwhile, heat 1 tsp of the oil in a large nonstick skillet add sesame oil as well.
Add onion and cook, stirring often, 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add vegetables; stir-fry 3 minutes or until crisp-tender. Remove to a bowl. Heat remaining oil in same skillet.
Add pork (in 2 batches if necessary). Stir-fry 2 minutes or until browned and cooked through. Remove to bowl with vegetables. Stir 1 cup water, the seasoning packets and the cornstarch in skillet until blended; bring to a simmer, stirring. Cook 1 minute or until slightly thickened. Add noodles; toss to coat.
I added the noodles slowly because you may not wan
t to use all of the noodles. Add vegetables and pork; toss to mix and coat. Cook over low heat, tossing, until warmed through.Recipe adapted from: Woman’s Day