Lo Mein

• 2 Tablespoons Olive Oil, Divided
• 1 whole Onion, Medium, Thinly Sliced
• 16 ounces, weight Frozen Vegtables, Stir-fry Variety
• 1 pound Chicken Tenders Or Thin Pork Cutlets, Thinly Sliced
• 2 packages (3 Oz. Package) Ramen Noodles, Dry, Oriental Flavor
• 1 cup Water, Cold
• 1 Tablespoon Cornstarch

1. 1.
2. Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
3. 2.
4. Cut the onion in half and slice it thinly.
5. 3.
6. Add onion to the skillet and lower heat to medium.
7. Stir frequently.
8. 4.
9. Pierce the bag of frozen stir-fry vegetables and zap them in the microwave on medium power for about 5 minutes to thaw.
10. 5.
11. Meanwhile, bring a medium pot of water to a boil.
12. 6.
13. Add the stir-fry vegetables to the onion.
14. Stir to combine and warm if necessary.
15. Remove the vegetable mixture to a large bowl.
16. 7.
17. Add the remaining tablespoon of olive oil to the large skillet and heat over medium high heat.
18. 8.
19. Thinly slice the pork or chicken.
20. I usually use either thin pork cutlets or chicken tenders.
21. Brown the chicken or pork over high heat.
22. 9.
23. Take the boiling water off the burner and add the ramen noodles.
24. Let them soak for about 3 minutes and then drain and rinse with cold water to stop the cooking.
25. 10.
26. Remove the chicken or pork from the skillet and add it to the bowl of vegetables.
27. 11.
28. In a glass measuring cup, whisk together the cold water, the packets of Oriental flavoring (from the ramen noodles), and the cornstarch.
29. 12.
30. Lower the heat under your skillet to medium.
31. Add the cornstarch mixture.
32. Stir constantly with a wooden spoon.
33. In under a minute the mixture will thicken.
34. Lower the heat to medium-low.
35. 13.
36. Add the noodles, vegetables, and chicken/pork.
37. Gently combine, warm, and serve!
38. Enjoy!

olive oil, onion, vegtables, chicken, ramen noodles, water, cornstarch

Taken from tastykitchen.com/recipes/main-courses/lo-mein/ (may not work)