We’re in the process of moving here shortly. Movin’ for the most part is fun because you’re either getting your own place, upgrading to a bigger home or about to live in a whole new city/state. We bought a home, had it gutted and added on additional square feet so it’s basically a brand new build. That makes it twice as exciting. But the packing up is not exciting at all. You don’t realize how much junk you own until it’s time to divide between what to box up and what to throw away. I guess that’s why most hoarders don’t move.
Inbetween packing this week, I will be spending a few hours here and there at the local pool to get some vitamin d for my pale skin. I have planned a easy sesame noodle bowl for my lunch and while some would prefer such a meal hot, I will be eating my chilled from sitting inside a portable cooler. Still same taste, but the being served cold will definitely help a cool down from the heat – it’s in the 90’s this week!
- 12-ounces lo-mein egg noodles, cooking accordingly
- 4 green onions, sliced thin
- ¼ cup soy sauce
- 2 tablespoons granulated sugar
- 4 garlic cloves, minced
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 4 tablespoons canola oil
- snap peas, optional
- cabbage slices, optional
- green pepper slices, optional
- diced cucumber, optional
- Cook noodles according to package directions. In the meantime, cut green onions. When noodles have finished cooking, drain in strainer. Using a large bowl, add noodles and set aside.
- Add remaining sauce ingredients into a medium size bowl. Whisk well and pour into large bowl of noodles and green onions. Use a large spoon or tongs to combine noodles and sauce well.
- Sprinkle with green onions and any additionally vegetables you like.