Last night we watched the Caps lose, so no lo mein. Instead we had junk food out for dinner, then S made some delicious egg sandwiches when we came home. I don’t know if I was tasting everything through a rose colored (and $7.50 beer flavored) palate, but that was the best egg sandwich I’ve ever had. The egg was perfectly fried over in butter, between two lightly toasted pieces of an artisan loaf, with a light coating of dijon.
Since I’m a sucker for noodles of any kind, we did the lo mein tonight for LOST instead of the pizza. Everytime I do a stir-fry type dish it changes a little. Tonight the basic recipe was from the back of the lo mein noodle package and then a few changes were made to include whatever we had on hand. This would be a good pantry dinner, actually. Click through for more details!
Weeknight Lo Mein
1 package lo mein noodles
4 dried shitake (black) mushrooms
½ large shallot; chopped finely
Large 1 inch piece of ginger; julienned
½ frozen bag snow peas
1 carrot; julienned
1 small can sliced bamboo shoots
Dash Chinese 5-spice blend
Big pinch of red pepper flakes
Squirt sriracha sauce
1 tb sesame oil
¼ c soy sauce
Boil noodles according to package (mine were 5 minutes) and drain. Pour ½ c. boiling water over mushrooms to reconstitute. After ½ hour, slice finely. Reserve the liquid in case you need it later.
In large sauté pan (a wok would be nice!), heat a couple tb of veggie oil. Add in shallot and ginger and stir for a minute. Add in snow peas & carrot. Toss in 5-spice blend and red pepper flakes. Stir around for a couple minutes and add drained noodles and bamboo shoots. My noodles stuck together, so I poured in some reserved liquid to separate them.
In a bowl loosely combine the sriracha, sesame oil, and soy sauce. Pour over pan and mix everything gently so that the noodles absorb the sauce.