Ramen that You'll Want to Eat

Szechuan Vegetable Lo Mein

What's the one thing, dreaded or glorified, that every college student has in their pantry? RAMEN.  While this thrifty meal option is, in my opinion, horrific on every level when made as directed, us girls at Campus Cuisine have discovered an utterly delicious way to use the ramen in a tasty and quick asian dish.

Szechuan Vegetable Lo Mein

2 can (14 oz. each) vegetable or chicken broth ($2.50)

2 tsp. minced garlic (bulk item)

1 tsp. ginger (bulk item)

1/2 tsp. red pepper flakes (bulk item)

1 c. edamame ($1.99)

1 red bell pepper ($1.25)

1 can of sliced water chestnuts ($1.29)

3 carrots, peeled and sliced ($1.50)

3 packets of ramen (discard seasoning packets) ($.33)

3 tbsp. soy sauce ($2.59)

1 tbsp. dark sesame oil ($3.99)

1/4 c. thinly sliced green onions ($.59)

[optional] sunflower seeds for garnish

Cut up all vegetables and set aside in a bowl (except green onions).  To save time, you can replace all the vegetables with a 16 oz. package of any frozen vegetable medley.  

Combine broth, garlic, ginger, and red pepper flakes in a large pot.  Cover and bring to boil over high heat.  Add veggies and noodles to skillet, cover, and return to boil.  Once brought to a boil, reduce heat to medium-low, and let simmer uncovered for 5-6 minutes or until vegetables and noodles are tender, stirring occasionally.

Stir in soy sauce and sesame oil; cook for 3 more minutes, then stir in the green onions, and ladle into bowls.  Top with toasted sunflower seeds if desired, and enjoy! However, a word of caution...this dish is served hot and is also relatively spicy.  If you're living in a house without air conditioning, I recommend saving this dish for the fall or winter time.  We learned this the hard way, when we were struggling with the conflicting desires to devour this awesome meal, or run to stick our heads under cold water from the sink.  Definitely a winter meal for us non-air-conditioned college kids! Makes 6 servings ($16.03/$2.67 per serving)