I found ramen noodles at the Asian supermarket.
Not the little packets of noodles and seasonings that are a cheap, quick, lunch option, but a big package of plain ramen noodles.
I love noodles.
I have been known to buy the little packages, toss out the seasoning and just eat the plain noodles…..
I decided they would be perfect for a lo mein with the odd bits of asparagus I had left after the weekend.
Mine only needed 2 minutes to cook. If you don’t have them use regular spaghetti noodles (which I have done in the past).
I made notes in the recipe for cooking times.
Beef and Asparagus Lo Mein
Total time: 30 minutes
- 12oz (360gr) ground beef (mince)
- 6 green garlic, sliced, including green tops or green onions, sliced the same and 2 cloves garlic, minced
- 6oz (180gr) green asparagus, trimmed, sliced into 2″ (5cm) lengths
- 6oz (180gr) white asparagus, peeled, trimmed, sliced into 2″ (5cm) lengths
- 1/2 red pepper, sliced, slices cut into thirds
- 6oz (180gr) ramen noodles or 4oz (120gr) spaghetti
- 1 tbs olive oil
- 1 cup (8oz, 240ml) beef stock
- 1 tbs soy sauce
- 2 tbs sherry
- 1 tbs cornstarch (Maizena) dissolved in 2 tbs water
- Heat salted water in a large pot for noodles / spaghetti.
- Start spaghetti 12 minutes before serving; noodles 2 minutes (or whatever your package says).
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add white asparagus to skillet; stir-fry for 2 minutes.
- Add green asparagus, red pepper, green garlic (or onion and garlic), stir-fry another 3 minutes.
- Remove vegetables from skillet and set aside. Add beef, and fry, breaking it up as it browns.
- Return vegetables to pan.
- Add beef stock, soy sauce, sherry, and bring to a boil.
- Cover, reduce heat and simmer for 10 minutes.
- Uncover skillet and stir in cornstarch mixture until thickened.
- When noodles / spaghetti is done, drain and divide onto 2 plates.
- Top with beef and vegetables and serve.
We finally had a nice day today so I have hopes that my potager will finally start to grow.
The cool weather apparently is just what my herbs like, even if the vegetables don’t.
The chives have been blooming for weeks:
As has the sage:
The bumble bees seem particularly fond of the sage…. It’s humming whenever I’m near it.