I love lo mein at the local buffet but I’m not real fond of the vegetable to noodle ratio that they have. I do love my vegetables. Since I am not able to find the correct type of noodle for this dish, I compromised with ramen noodles. It was delicious and loaded with veggies.
I love lo mein at the local buffet but I'm not real fond of the vegetable to noodle ratio that they have. I do love my vegetables. Since I am not able to find the correct type of noodle for this dish, I compromised with ramen noodles. It was delicious and loaded with veggies.
- 1 cup chicken flavor ramen noodle soup
- 1 packet of chicken flavor boost
- 1/2 cup water
- 1+1/2 tablespoon wok oil
- 1/4 onion sliced thin
- 4 baby carrots, diced
- 2 stalks of celery, sliced lengthwise and then diced
- 2 leaves of napa cabbage, shredded
- 2 large button mushrooms, cored and diced
- 2 green onions, sliced
- 5 sugar snap peas, cut each one into three pieces or leave whole
- Remove dehydrated vegetables from the ramen cup of soup.
- Fill cup up with water to the designated line.
- Place cup on a microwave safe plate and microwave for 2 minutes.
- Drain and rinse noodles with cold water.
- Place noodles in a zipper bag and refrigerate until ready for use.
- Mix one packet of flavor boost with 1/2 cup of water, set aside.
- Prepare all vegetables.
- In a wok or deep skillet, heat wok oil over medium heat.
- Add to the hot oil, the onions, carrots and celery.
- Stir fry until onions are translucent, about 3 minutes.
- Add the chicken broth to the wok.
- Add cabbage, mushrooms, green onions and peas to the wok.
- Simmer, stirring frequently until broth is reduced.
- Add soy sauce, sesame oil and cold noodles to the work, tossing to coat.
- Continue to toss for a minute or two until noodles are heated through.
- Remove from heat, serve immediately.