Wow, it has sure been a while since I sat down to document a meal-gone-wrong! The truth of the matter is, I haven’t done much for exciting cooking these last few months. Since February I have had company visit twice, had the flu, had TWO sinus infections, visited my sister in Texas, and helped to plant a new church, so it’s pretty much been spaghetti and tacos every night this year!
Okay, that may be a bit of an exaggeration. But in what world would spaghetti and tacos every day be a bad thing?
(Funny update on this: WHILE composing this particular entry, I started a new job. How’s that for a wild spring??)
All that to say, when life is crazy busy, I don’t endeavor new recipes, and when I don’t endeavor new recipes, usually nothing interesting happens. Don’t get me wrong- in my absence from blogging I’m certain there have been a few things that made me laugh, or cry, or both, but perhaps not enough to earn your time. I suppose I could write about the time that I made breakfast muffins only to leave them out and have them spoil. Or the time that I made dinner for my new pastor and dumped potatoes ALL over the kitchen. Maybe you’ll hear about those another time. But, for today, we’ll stick with my latest endeavor-
The Lo Mein Event
As ordering emergency Chinese delivery has become a frequent event in my house, I have made the discovery that my husband really likes Lo Mein, whereas I’ve always gotten fried rice. The second or third or ninth time we got Chinese, I tried some of his lo mein and discovered that I also really like it! So, in honor of trying new meals, I decided to make my own lo mein (now, you’ll note that once you have all of the ingredients, this is not an expensive meal to make; that being said, I did not currently have any hoisin sauce or oyster sauce or sesame oil on hand. I remember thinking as I spent $14 on miscellaneous sauces for this one dang meal- my husband had better like this stuff because I’m making it once a week until all fourteen (five) of these sauces are gone!)
Well, here goes nothing!
Tonight’s meal is compliments of JoCooks.com, at https://www.jocooks.com/recipes/chicken-lo-mein/
* 1 tbsp brown sugar packed
* 2 tbsp soy sauce low sodium
* 2 tbsp dark soy sauce
* 1 tbsp oyster sauce
* 1 tsp hoisin sauce
* 1 tsp ground black pepper
* 1 tsp sesame oil
* 1 lb chicken breasts skinless and boneless, cut into small pieces
* 2 tbsp soy sauce
* 1 tsp fresh ginger minced
* 3 cloves garlic minced
* 2 tbsp olive oil
* 2 tbsp olive oil
* 2 cups shiitake mushrooms sliced
* 1 cup Chinese cabbage shredded
* 1 cup carrots julienned
* 1 large onion chopped
* 16 oz ramen noodles or any other Asian style noodles
* 3 green onions chopped
I had the forethought to cook up chicken thighs yesterday (thank you, past Katie!) so I start by getting water boiling on the stove. I make spaghetti noodles all the time, how different can this be? Once the water is heating, I set to chop up my veggies. The recipe called for Chinese cabbage, shredded carrots, and mushrooms. My hubby won’t eat mushrooms and I’m using red cabbage my Kroger clicklist didn’t give me an option for Chinese cabbage. I set to chopping the veggies into tiny pieces, all the while I’m still confused by the cabbage, I mean, did they grow it in China? Is it Chinese American cabbage? Is that politically correct? Isn’t cabbage just cabbage?
It’s while I’m deep in tonight about cabbage fairness that I realize I’ve sliced the top of my index finger, and it has begun to bleed. Geez! I wrap my hand haphazardly in a paper towel and decide to just throw everything into the blender as I shamefully holler across the house to my husband to please bring me a Bandaid, which he does, and sweetly wraps my finger for me.
The blender stops screeching and I’m suddenly aware of a low hissing sound. Ugh. You know that old adage, ‘a watched pot never boils’? Turns out, a forgotten pot boils over immediately. Especially when you’re bleeding. Thank goodness, the Lo Mein noodles are packaged into neat little bundles. I throw two bundles into the angry pot and proceed to clean up the water that had spewed everywhere.
Five minutes later, I dump the pot into the colander, and grunt when I see that the noodles are clumped together in one solid chunk. Whatever.
By this point I’m pretty much over this meal, so I quickly mix the thirty (five) different sauces together and impatiently throw the noodles, veggies, sauces, and chicken into the wok, and use my cooking scissors to chop green onion right into the pan. I mix it all up, plop a few scoops into bowls, and put them on the table. That’s when the craziest part happens:
This. Is. DELICIOUS! Danny high fives me and gets himself a second helping.
Best compliment ever!
Observations for next time:
It was a little sweet, so I need to identify which of the 75 (five) sauces was sweet and use less
Stir noodles constantly and watch them like a hawk
START with the blender instead of the knife