I often turn to spaghetti when I don’t have much time or energy to prepare a meal. It’s tasty, easy to cook, and there’s so much you can do with those skinny little strands. For dinner last night, I cooked up some Asian deliciousness in the form of Lo Mein. The whole dinner came together in less than 20 minutes!
Rachael Ray, eat your heart out.
Lo Mein a la Katie
If you remember my “Betty Spaghetti” post, then you know my pasta dishes are anything but gourmet. If that doesn’t scare you, keep reading. The method to my madness:
- Cook up a serving of pasta, then drain it.
- Add a few tbsp teriyaki sauce, ponzu sauce, or Worcestershire sauce to the pot (I used about a tablespoon of Worcestershire this time).
- Mix it all up, then add lots of steamed/cooked veggies (lazy me added frozen ones).
- Feel free to add some ginger and coriander if desired. (If I had any in my small college kitchen, I would’ve added them!)
- Mix it up again, then let it “marinate” for a while, so the flavors blend (mine sat for around three hours).
- When you’re ready to eat, heat it up again, either in the pot or in the microwave. Chopsticks are essential ;).
As I said, it’s not gourmet. But I never proclaimed to be Julia Child!