When making coleslaw for Red Rocket Salad, extra was made for a quick lo mein lunch since it contains all the same ingredients: cabbage, carrots, green onions. Knowing lo mein was scheduled for lunch, the noodles were cooked last night and popped in the fridge. Lunch in fifteen minutes. See, meal planning can sometimes be helpful.
Two tablespoons oil
Two cups coleslaw mix
One pound box thin spaghetti noodles (cooked without salt)
Three tablespoons soy
Two tablespoons oyster sauce/Thai chili sauce
Teaspoon sesame oil/minced garlic/ginger powder
Quarter cup water
Warm noodles in microwave, set aside. Mix soy, oyster, Thai chili/garlic/ginger powder and set aside. Mix water and cornstarch, set aside.
To large pan, heat oil and sear slaw mixture. When fully cooked, add soy mixture and cook for one minute. Toss in noodles and turn to coat evenly. Add cornstarch mixture and sesame oil and continue to well covered and sauce thick.
Scaled for Likability: Good
After all this cooking and note taking over the past nine months, I have decided red cabbage is not to my liking. It turns slaws red, over powers the green cabbage, and looks off in color when tossed in a stir fry or lo mein.
As for ease of cooking, this was a great way plate a healthy meal in less than 20 minutes. Homemade slaw was good but I don't think any difference would have been detected if store bought slaw mixture was used instead.