I’m developing a love-hate relationship with my kitchen lately. It’s kind of like a lot of things in life — too much of it is a bad thing, but when you’re not getting enough…you miss it.
…and, yes, cooking.
I’ll try not to complain about spending gobs of time over the weekend in the kitchen. And I know for a fact my co-workers won’t complain. They’ve become rather spoiled being my guinea pigs for this cookbook and being the beneficiaries of leftovers on a very regular basis.
But, I’m seeking a bit more balance. I want to get bored some day. Or finish one of the 6 books I’ve started. Or mindlessly flip through TV channels just because there’s nothing better to do.
As I stare at a heap of dirty dishes in my sink several times every weekend, willing them to rinse themselves, load into the dishwasher, and of course, unload themselves…I swear off cooking. “When this cookbook is over, it’s going to be a steady diet of Ramen noodles for a month, Mr. Prevention!” I’ll claim. Riiiight.
The happy medium is quick meals. And just as importantly, meals that don’t create a TON of dishes. No one likes doing dishes, that I am sure of.
This Easy Vegetable Lo Mein is just that – quick to make and quick to clean up. It also makes 6 very generous portions, so the leftovers can be enjoyed the following evening, if by chance, you or I happen to be swearing off cooking for the night. It’s always good to have a Plan B. Even better when that Plan B can be as healthy and enjoyable as homemade lo mein. The best part, perhaps, was finding egg white only lo mein noodles in the ethnic section of my grocery store – they’re so good! If you don’t end up with my luck in scoring lo mein noodles, swap in whole wheat spaghetti or another pasta of choice. Enjoy!
- ¼ cup honey
- 2 Tbsp tomato paste
- 1 cup low-sodium vegetable stock
- 2 Tbsp toasted sesame oil
- ⅓ cup low-sodium soy sauce
- ¼ cup rice wine vinegar
- 2 Tbsp fresh ginger, minced
- 10 oz Lo Mein egg white only egg noodles (or whole wheat spaghetti)
- 2 Tbsp olive oil
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 1 green pepper, cut into strips
- 1 large onion, cut into strips
- 6 green onions, chopped
- In a small bowl, whisk together the honey, tomato paste, vegetable stock, sesame oil, soy sauce, rice wine vinegar, and ginger; set aside.
- Cook noodles al dente, according to package instructions, omitting fat and salt. Drain and keep hot.
- In the meantime, in a large skillet, over medium-high heat, add the oil and stir-fry the peppers and onion for 6-7 minutes or until tender.
- Add the noodles and the sauce and heat for 3-4 minutes or until sauce has been absorbed by the pasta and veggies. Serve sprinkled with green onions.
I’m excited for work today and I have no idea why. Something must be wrong with me.