Leftover Lo-Mein


I don't know about you, but when Friday rolls around it seems like the fresh veggies run scarce in my fridge but there is always an abundance of tupperware filled with odd amounts of leftovers.

This dish is a way to use those up, but totally change the flavor.

Now heres the beauty of using leftovers, there really is no ingredient list! if you had rice, quinoa, pasta or whatever else, over the week, awesome! You can call this " leftover fried rice"

Now lets get started:

Ingredients

3 Tbs. oil

3 Tbs. rice vinegar

1/2 cup soy sauce

2 Tbs. vegan oyster sauce

4 cloves of garlic minced

1/4 tsp. red pepper flakes

1 Tbs. minced fresh ginger

1 small chopped onion

3 stalks of celery chopped

**whatever veggies you have on hand I used:

crimini mushrooms

spinach

frozen corn

frozen brocoli

frozen cauliflower

**noodles (you literally can use anything for this, I used: tomato flavored fettuccine)

For this recipe it is best to have all of you vegetables prepped.

If you don't have noodles or rice pre-made, make that now.

In a large pan heat up your oil and add in garlic, onion and celery. Allow those to cook down for about three minutes until onions become soft.

Raise your heat to medium high and add in all contents of your sauce (soy sauce, rice vinegar, oyster sauce, ginger, red pepper flakes). Once sauce thickens and bubbles appear, toss in all your prepped (leftover) vegetables!

Allow 3-5 minutes for sauce to coat and thicken over vegetables before adding in your noodles. Once noodles are added toss until everything is distributed evenly and serve.