Pork Lo Mein {A Frugal Recipe Using Ramen Noodles!}

On August 6, 2012 · Leave a Comment · In Recipes

This frugal and simple meal is another one of my husband’s favorites. I’ve been meaning to bring it to you for quite some time, actually. When he first tried this dish, he said, somewhat surprised, that it tasted pretty close to a dish you might get from Chinese take-out. That’s a big compliment coming from him.

You see, when we were first married, I could make only a handful of meals. And, I use the term “make” loosely. My recipe arsenal included Kraft Mac & Cheese, cold cereal and anything that just needed to be microwaved. Seriously. Oh, and some delicious Biscuits & Gravy thanks to my best friend and roommate from my bachelorette days! I’ll have to get that posted too.

But, I digress… back to the recipe at hand. I picked this recipe up from one of the millions of cookbooks I thumbed through over the years and have made it regularly ever since. I love that it is simple, satisfying and cheap. You only need a handful of staples for this dish with the most expensive component being the pork chops. Let’s get to it!

Pork Lo Mein {A Frugal Recipe Using Ramen Noodles!}

Ingredients

2 pkgs (3oz each) Oriental-flavor ramen noodle soup
2 tsp oil
1 large onion, sliced
3 garlic cloves, minced
1 bag (1lb) frozen stir-fry vegetables, thawed
12 oz pork cutlets or boneless thin-cut pork chops, cut in strips
1 tbsp cornstarch
Green onions, sliced (for garnish)

Instructions

Bring 6 cups water to a boil on the stovetop. Add ramen noodles to the water once it reaches a rolling boil. Do not add the flavor packets yet – set them aside for later use. Turn off the heat and let stand 5 minutes or until tender then drain.
While waiting for your water to boil: Heat 1 tsp oil in a separate large nonstick skillet. Add onion and cook, stirring frequently, for about 5 minutes or until tender and translucent. Add garlic, cook for additional minute or until fragrant. Then toss in your veggies and stir-fry for about 3 minutes or until crisp-tender. Remove skillet contents to a large bowl.
Heat the remaining tsp of oil in the same skillet. Add pork and stir-fry until browned and cooked through. Remove to bowl with veggies.
Pour 1 cup of water in to the now empty skillet. Mix in the seasoning packets and cornstarch until blended. Bring to a simmer, stirring frequently. Mixture should thicken after a few minutes.
Add your noodles to this sauce and toss to coat. Then add the veggies and pork, tossing to coat everything. Cook over low heat until meal is heated through. Serve hot.

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