At a shopping trip a few weeks back I picked up a package of lo mein noodles and a package of soba noodles because they were on the clearance shelf. Yes, I occasionally buy foodstuffs from clearance. Hubby and I like “Clarence”! That’s often where we look first when shopping but not usually for food. But this was at one of those lot clearance warehouse type stores: Ocean State, Odd Lots, and when and where I was growing up it was Grandpa Pigeons!
I figured I would use some leftover cooked chicken that I had in the freezer. I read the recipe on the back of the package and it was BORING! It was a few vegetables and broth. So I substituted my own ingredients.
- one package lo mein noodles (upper right corner)
- 4 cooked chicken thighs, bone removed
- 2 stalks of celery, sliced
- about a cup full of sliced carrots
- 1 green pepper, diced
- 2 green onions, sliced, green and white parts
- 1 cup chicken broth
- 1 tablespoon tahini
- 2-4 tablespoons mushroom soy sauce
Chop all the vegetables. I started off sauteing these in a bit of olive oil in a skillet but had to move them into the wok. I forgot about having a wok. We may have used it no more than two or three times. I cooked the noodles in water in a separate pot. Everything else went in the wok after the vegetables were cooked for about 5 minutes.
The noodles were drained and added to the wok. This gets stirred around until all is warmed. Sprinkle on a bit more soy sauce and it is done.
I was pleasantly surprised that it actually tasted like the lo mein from a Chinese restaurant. Hubby thought it was delicious. And I had leftovers for lunch all that week. Now, what to do with the soba noodles?