When I made this dish we were in the middle of the pandemic and I was doing a lot of cooking. A few reasons for all the cooking was boredom, we had to eat, had to get some post made in advance of my shoulder surgery, had to cook some meals for the freezer for post surgery, I love to cook anyway, and I am cooking via internet with the grandsons in Chicago (Oliver and Charlie).
Well, we are still the in pandemic, I’m still cooking, I had the shoulder surgery and in physical therapy. And, during all this we listed our house, the first day had 14 people look, 5 offers, accepted one and now in the process of starting to pack up some things to move to Round Top, Texas (population 90) and will start the process of building a house there.
During the early pandemic days a lot of people were into making breads. Why not? There’s a lot of hours in one day to pass while we are stuck at home and you can only watch so much streaming tv. (I haven’t reached my limit yet.) Flours of some variety are still kind of hard to find but I’ve managed to find what I need.
My sister and I both have made this recipe for years/decades/almost a half century. It’s easy to throw together. You will see in the first picture I had some broccoli. Sometimes I will add that in place of the sugar snap peas or in addition to the sugar snap peas. Our original recipe did not use the broccoli but I kind of like the addition. Hope if you are still bored of doing nothing and since you can’t go out to eat very safely right now, give this a try.
BLAST FROM THE PAST: This Bourbon Teriyaki Chicken is another great recipe I have done for years.
Get everything chopped and ready to go.
Cook the ground pork and the onion.
Add in the celery and cook for a few minutes longer.
Add in the sugar snap peas and the canned mushrooms. If you decide to use fresh mushrooms then add them in when you sautés the celery. Add in the seasoning pack from the “Asian” style noodles and the soy sauce.
Cook the Ramen noodles per package directions.
Easy Pork Lo Mein
- 2-3 pkgs. Asian style ramen noodles the dried soup ones
- seasoning pack from the noodles
- 1 lb. ground pork
- 1 large can mushrooms drained
- 1/2 pkg. frozen sugar snap peas
- 1 c. celery sliced thin on angle
- 1 small onion chopped
- 2-3 Tbsp. soy sauce
- fresh broccoli optional
- Brown the pork in a skillet with the onions until no longer pink. Add the celery and cook 2-3 minutes. Add in the mushrooms and soy sauce.
- Bring a 4 qt. pot of water to a boil and then add the ramen noodles and cook per package directions which is usually about 2-3 minutes. Drain. Add the noodles to the skillet with the pork mixture. Add in the sugar snap and or broccoli (florets) and cook until vegetables are hot.
- Serve immediately with additional soy sauce.
Gena BurwellJune 29, 2020 at 7:12 am
Hi Sherry. I remember this recipe from our Overland Park days. I also still make this dish. I love it. Congrats on selling your beautiful home so quickly. Can’t wait to watch your new adventure
SherrySeptember 15, 2020 at 3:08 pm
I still make this recipe. Although these days I use udon noodles or other Chinese noodles. I always found the ramen hard to separate while mixing up the dish.