Vegetable Lo Mein with Apricot-Sesame Glaze

May 10, 2011

When my grandmother turned 95 a couple of years ago I asked her if she felt her age.  She paused and said, “No, more like 93.”

This winter I felt as though I had crawled into an ancient body, an old mind, and a withered spirit.  I don’t mean ancient as in wise, I mean old crone, haggard, spittle in the hair, claw-feet, and whatever else.  I had fangs but not in the sexy vampire way.  In leaving behind The Year of The Shit – heretofore known as TYOTS – I am turning to bright foods, dishes that please the eye, ones I can make with my claw-hands and beak.

Yesterday, I gave each kid a task.  Julia made the soy-apricot glaze, Will chopped vegetables (he is 4 so “chopping” is really just cutting into irregular pieces and asking me fifteen times ‘is this okay?’), Jamie walked the dog, and Daniel was busy with his own cooking project (more on that tomorrow).  My job was boiling the noodles, separating them with chopsticks, eyeing the kids, and drinking a beer.

I do my job very well, thanks!

Vegetable Lo Mein with Apricot-Sesame Glaze

10 oz lo mein or chinese-style noodles

1 1/2 tbsp toasted sesame oil

1 onion, sliced

2 cups purple cabbage in ribbons

1.5 cups shredded carrots

1/2 zucchini diced

bed of greens (optional)

2 tbsp Emma's Pantry apricot butter

2 tbsp pomegranate molasses (avail at many grocery stores, you can sub in)

1 tbsp honey

1/3 cup soy sauce

Boil noodles in big pot of salted water for 3 minutes. Set a dish towel flat on your counter. As the noodles cook, loosen them with chopsticks so they aren't in clumps. After 3 minutes, remove the noodles from the water and drain them dry on the towel.

Make your glaze. Empty the water from the pot and put the pot back on the stove. On high heat, add the sesame oil. Now add the onions. Let the onions cook for 2 minutes and then add the purple cabbage and the carrot shreds. Toss for 1 minute. Add diced zucchini and let cook, tossing gently, on high for another minute. Add the noodles to the pot and pour the glaze over the noodles first (this will help separate them) and over the vegetables. Gently stirs with tongs to mix everything together. Serve as-is or on a bed of baby spinach or arugula.

Total cost for this dinner: $5.98 for 6 people

1 comment

  1. Laurie G
    May 10, 2011

    Looks delicious and beautiful, too. Thanks for sharing.