We love Asian foods, both eating and cooking them. In fact, on Tuesday, we celebrated our first date anniversary (its been 9 years!), by heading to PF Changs. Last night, I tried a new recipe: Chicken Lo Mein. I love dining out, but I also love cooking at home because I can control the ingredients and the spice level. (I like mine spicy!) This recipe was pretty easy to make and would be a great last minute meal, with most ingredients being staples in our home. I know that Mike loved that it was a one pot dish and that I didn't use every pot and pan in the kitchen. I followed the directions exactly, with the exception of using baby carrots instead of full sized carrots. I threw everything in the pot, brought it to a boil and then turned it down for about 20-25 minutes until most of the liquid was absorbed. I knew that I hadn't added much spice while cooking, so I added some soy sauce, sriracha, and spicy Asian mustard to mine before I ate it. It was so good and made plenty of leftovers. The only shame being that I won't be in town long enough to eat all the leftovers.

The New Austonian