Leftovers Lo Mein

Today was a busy day in the Confluent Kitchen. I found out I start back to work on Monday (YAY!!), did some revamping on my website, and (of course) fiddled around in the kitchen.

I am still reeling from my excessively awesome farmer’s market haul this weekend. I decided to put some of the excellent green beans I made the other night to some good use in a stir fry that developed into a chow mein because I didn’t want rice again.

A green bean lo mein, heavy on the sesame paste and layu chili oil

 

Green Bean Lo Mein

8 oz fresh green beans, destemmed and previously steamed (yay for using leftovers!!!)

2 medium carrots

1 large shallot

3 cloves garlic, sliced

1/2 pkg lo mein noodles

3 tbsp sesame paste

2 tbsp soy sauce

1 lime, sliced into wedges

3 tbsp rice wine vinegar

Layu chili oil to taste

Salt/Pepper to taste

1/2 cup water to loosen the sesame paste if need be

1) Begin by cooking the lo mein noodles according to the package. Nothing fancy to see here.

2) While the water begins to boil, slice the garlic, carrots, and shallot into thin slices

3) Bring frying pan to medium heat, with 1 tbsp of oil (chef’s choice) and add the carrots, shallots and green beans.

4) Let these cook for a few moments until the carrots and beans soften, then add the garlic

5) Add the sesame paste, soy sauce, and rice wine vinegar. If the sesame paste sticks to the pan or stays in a wad, feel free to use some water to loosen it up.

6) Add the cooked noodles to the pan after draining thoroughly.. Toss through the sauce, coating the noodles. Add a smidge more water if needed.

7) Turn off heat, squeeze lime wedge over noodles, and dress with layu chili oil to taste.

 

All in all, it only took about 20 minutes but it was delicious and flavorful. To quote a dear friend… I could not shove this in my face hole quickly enough.

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