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hoveringsombreroCheap-ass Veggie Chow Mein.
Prep time: I don't fucking know, 20 minutes, maybe?
Ingredients
1-a billion cups frozen veg.
1 package Ramen noodles (the square pack, not the pussy ass cuppa).
A few blorps of stir fry sauce, I used orange ginger sauce/marinade.
A decent several splashes of soy sauce.
1 cube knorr cilantro
Some or all of the broth packet that came with your brick o noodles.
Preparation
Put your veg of choice in to steam via your method of choice. For quickness we used the microwave with my nifty food cover. I used about 2 generous cups of a mix of a stir fry mix and a mixed veggie mix. So lots of colour.
After steaming, drop them bitches into a pan, you can use a wok or fry pan of choice. We here in the eris kitchen prefer CAST IRON above all else. If you're not working with cast iron, you're probably going to want to add a few drops of oil at this point as well.
After your rainbow of veg is in pan, blorp in your sauces of choice, turn that burner up high and mix it all about.
At this point I like to turn on the pot with water to boil for the noodles, and also walk away for a little while. Because I like my veg nice and cooked, a little bit of burn on those planty tasty guys.
Once the veg is nearly to your liking and your water is all a boil. Turn the buner under your veg down or off. Then drop your ramen brick in the pot and leave it in the boil until it is to a consistency of your liking. I HATE soggy ranmen noodles, so I only leave it in that boiling water until I can pull it all apart from the brick.
Rescue your wiggly noodley guys from the pot, thank them for their sacrifice for your belly and toss them in with the veg.
Before turning the burner under your veg back up, this is the point at which your dry seasons come in. Put some of your ramen broth over the noodles (this shit's pretty salty and you've already got soy sauce in the mix, so you may not want much of this if at all), and then crumble in the cilantro cube. REMEMBER TO LICK FINGERS MMMMM TASTE THAT DELICIOUS MSG.
I chop up the noodles with the edge of a spatula at this point so that it's not all one long noodle, then turn the burner back up and then mix it all up and get a little burn on the noodles as well if you like, or just get it all friendly.
DUMP INTO BOWL OR ON PLATE, enjoy.
Additional notes:
You can easily add any sort of meats to this in the frying up the veg stage, I like ground beefs because it takes the flavour of what you're using pretty evenly, but whatever you like will do. I just could not afford any delicious meats at the moment, alas.
Prep time: I don't fucking know, 20 minutes, maybe?
Ingredients
1-a billion cups frozen veg.
1 package Ramen noodles (the square pack, not the pussy ass cuppa).
A few blorps of stir fry sauce, I used orange ginger sauce/marinade.
A decent several splashes of soy sauce.
1 cube knorr cilantro
Some or all of the broth packet that came with your brick o noodles.
Preparation
Put your veg of choice in to steam via your method of choice. For quickness we used the microwave with my nifty food cover. I used about 2 generous cups of a mix of a stir fry mix and a mixed veggie mix. So lots of colour.
After steaming, drop them bitches into a pan, you can use a wok or fry pan of choice. We here in the eris kitchen prefer CAST IRON above all else. If you're not working with cast iron, you're probably going to want to add a few drops of oil at this point as well.
After your rainbow of veg is in pan, blorp in your sauces of choice, turn that burner up high and mix it all about.
At this point I like to turn on the pot with water to boil for the noodles, and also walk away for a little while. Because I like my veg nice and cooked, a little bit of burn on those planty tasty guys.
Once the veg is nearly to your liking and your water is all a boil. Turn the buner under your veg down or off. Then drop your ramen brick in the pot and leave it in the boil until it is to a consistency of your liking. I HATE soggy ranmen noodles, so I only leave it in that boiling water until I can pull it all apart from the brick.
Rescue your wiggly noodley guys from the pot, thank them for their sacrifice for your belly and toss them in with the veg.
Before turning the burner under your veg back up, this is the point at which your dry seasons come in. Put some of your ramen broth over the noodles (this shit's pretty salty and you've already got soy sauce in the mix, so you may not want much of this if at all), and then crumble in the cilantro cube. REMEMBER TO LICK FINGERS MMMMM TASTE THAT DELICIOUS MSG.
I chop up the noodles with the edge of a spatula at this point so that it's not all one long noodle, then turn the burner back up and then mix it all up and get a little burn on the noodles as well if you like, or just get it all friendly.
DUMP INTO BOWL OR ON PLATE, enjoy.
Additional notes:
You can easily add any sort of meats to this in the frying up the veg stage, I like ground beefs because it takes the flavour of what you're using pretty evenly, but whatever you like will do. I just could not afford any delicious meats at the moment, alas.
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no subject
Date: 2010-12-29 02:44 am (UTC)no subject
Date: 2010-12-29 03:58 am (UTC)I microwave-cook my ramen. Bowl of water + noodles + zap.
And for cheap meats, my grocery store's deli always has stuff marked down, like chicken strips or honey garlic chicken... things. They're all 3-6 pieces for $2-3 and I buy them up when I can and freeze them to eat with my ramen.
no subject
Date: 2010-12-29 05:08 am (UTC)