ahhhh chinese & no MSG!
Which lead me to snatching up ANYTHING FRESH! I quickly nabbed some broccoli that was on sale & some snap peas, an orange pepper & some little yellow squash that just looked good. Then I had to ask what in the world to do with them? It hit me later in the store – STIR FRY! The lo mein noodles were a new discounted item in the store as was the East West Sizzling Stir Fry Sauce. The LIME pepper salt mixture by Jane’s Krazy Mixed Up Seasonings was new to me & sounded perfect for that chicken breast I had in my freezer.
So with just a slight bit of oil, I browned the seasoned chicken. Then added some minced garlic & the bite sized chopped broccoli.
I just washed the snap peas & added those to the pan. For the small squash I ended up washing & cutting off the top stem pieces & the bottoms, then chopping into thirds (or bite sized pieces). The pepper also want chopped up into smaller pieces. I don’t know why I hardly ever fix snap peas but I should a lot more often. They are divine!
While the chicken & veggies cooked away, I cooked the lo mein noodles as directed on the package. Mine took maybe 5 minutes in the boiling water.
The final step was adding in the sauce & noodles to the pan & letting it cook enough to get everything warm. I added some sauce, tasted & loved it so much I ended up dumping in half the bottle!
I was really pleased by the lime, pepper, sugar & salt mixture. Even with the sauce it accented the flavors perfectly. Why haven’t I tried this stuff before? Wasn’t expensive & just a simple idea. I love that I can count the ingredients on my hand & pronouce all of them!
Next time I make this, I think that some crunchy fried tofu would be great. I know it can be done… just not sure I can do it the way the local Thai place does. But this would be a perfect dish for it. Which honestly, I can’t say that often about tofu! (But I am learning… lol)