Seitan Lo Mein
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 .
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.