Last might's spaghetti? LoMein tonight.

Italian to Chinese

I had spaghetti last night, and had enough cooked pasta left over for about 4 people.  Since it's only my daughter and I, I decided to transform this Italian dinner to Chinese, and we could both take left overs with us to work the next day for lunch.                                  Opening the refrigerator and looking inside, I found steamed snow peas, 1/2 chicken breast and thin fried tofu.  Perfect combo for a nice tasty Lo Mein.  So, it's not exactly the Chinese take-out Lo Mein, but I think this is a much healthier version.  It has less salt, no MSG added, and it's much less expensive! 

Ingredients:

Olive or peanut or coconut oil to coat a frying pan

1 clove minced garlic or 1 tsp already minced garlic

1 tsp grated fresh ginger (if you don't have this, you can skip it)

Chopped steamed snow peas (or any other leftover vegetables)

1/2 shredded or cut up cooked chicken breast (or any other leftover meats)

Cooked left over pasta

Soy sauce to taste

dash of Worcestershire sauce

salt and pepper to taste

Sesame Oil to taste

Cayenne or chili pepper to taste

Heat oil in pan with garlic and ginger. Add vegetables and meats. Stir fry until heated.  Add pasta and toss. Lower the heat from medium high to medium low so pasta won't burn onto the bottom of the pan. Add soy sauce, worcestershire sauce to taste. Add salt and pepper. Sprinkle a little of sesame oil. Keep tasting as you add these sauces to get the taste you want. Sprinkle with hot pepper if you wish.

Enjoy!