Pancit (Romy)

1 head of cabbage
1 bag of mini raw carrots
8 oz. of snow peas/pea pods
2 small cans mushrooms (drained and chopped)
1 small can waterchestnuts (drained)
4 packages of Ramen noodles (beef)
1 pound of ground chuck
garlic salt
canola/vegetable or safflower oil - your choice
soy sauce to taste
Real Lemon lemon juice to taste

You can also add any other vegetables that you like-

I have made this beef based, chicken based and seafood based. It's quick and easy to reheat and may be frozen and reheated. It tastes better after sitting in the fridge for a short time, or having been frozen. The flavors blend better. But it's very good right from the pan when you first make it also!

Get out a 10 qt. or larger pan (pan #1) and set it on a burner on low. Chop the cabbage into shreds and place them on a plate. Slice the carrots and put them in a bowl.Clean the snow peas. Open the cans of mushrooms. Insert kitchen scissors and cut them into bite sized pieces. Open the can of waterchestnuts and drain them. Get out a 12" frying pan (pan #2) and set it on a burner. Brown and scramble the meat. Drain the meat and drop it in the larger pan (#1) on the stove. Wipe out frying pan with paper towel and put it bac on the burner on high. Add 1-2T of canola oil and either garlic salt or minced garlic to the frying pan. Add the cabbage to the frying pan and stir fry it . Do NOT cook completely! When cabbage is stir fry ready, drop it into pan #1. Add 1-2T of oil and repeat stir fry (one vegetable t a time because cooking times vary) with carrots, then snow peas, then mushrooms, waterchestnuts. You may also add any other vegetable you like...ex: bamboo shoots, baby oriental corn, etc.
Cook the ramen noodles as dircted on package. Drain water and add to pan #1. When all vegetables are in the pot, add soy sauce and lemon juice to taste. Mix all together. Serve in bowls.
You can also use chicken, shrimp, pork etc. (Adjust flavor of ramen noodles accordingly.)

Serving Size: makes 10-12 cereal sized bowls

Number of Servings: 10

Recipe submitted by SparkPeople user MOM2NATURE.