Preparation / Directions:
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. Bo k 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, sauté‚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 min utes, 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 magazin
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