Ramen noodles are a single persons must have kitchen cabinet staple. I see people buying these noodles by the case. I confess, although I am single I do not have Ramen noodles hidden away in my kitchen. Mostly it was a matter of principle.  I did not want to be a part of the make a quick and saltly noodle meal and eat while sitting at my lap top group.

 When I came across the recipe below, I decided to try this soup.  The recipe I saw was for Shrimp Ramen Noodles or is it Ramen Shrimp Noodles. I am not fond of “shrimp flavored” things so opted for Chicken and used a leftover pork chop. This recipe makes two good-sized portions. It is best eaten the same day.  

Ramen Lo Mein

1 package Nissan Chicken Ramen noodles
1/2 of the seasoning package that comes in the pack (always use 1/2, too much salt in the whole pack)
1 tablespoon vegetable oil
1 tablespoon regular soy sauce (do not use light)
1 handfull of leftover chicken, pork or beef, cut into strips
1 stalk of celery, cut in thinly sliced pieces on an angle, remove strings
1/4 cup thinly sliced onions
1/4 cup green pepper strips
1/2 cup shredded carrots

In skillet mix oil, soy sauce and 1/2 seasoning packet. Add meat and simmer to 2 minutes. Add vegetables to meat and cook until vegetables are just tender. Cook Ramen noodles according to package, drain and add to the vegetable and meat mixture. Stir and serve.  Makes 2 good hearty servings.

This costs pennies to make and is quite good.