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October 2009
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Seitan Lo Mein

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Since I don’t use msg in my cooking (although I had a roommate at one point who did…she left a shaker of the stuff out on the counter at all times) the Chinese food I made never tastes exactly like takeout, but it gets pretty darn close.  I’ve done lo mein before (it’s a favorite quick meal) and the sauce is always pretty much the same…I described the process the last time I made lo mein .

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This time around, I put in broccoli, bok choy, onions, mushrooms, seitan and some scallions.  Nothing too fancy, but delicious just the same.  These noodles were a bit thicker than the ones I got last time, I don’t know why they stopped carrying the thinner lo mein noodles at my local Asian market, but if they aren’t back by next time, I may have to ask since these are bit too close to Udon for my liking.

Selah.

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