Veggie Chow Mein

Not sure if it's the Asian side of me or the fact that I love carbs but I love noodles. There's nothing like long strings of rice with vegetables, seitan, and teriyaki sauce; especially in today's lunch!

Straight from the wok!

We absolutely loved this recipe not only because it's super yummy but also because it doesn't specify which vegetables to add. In other words, you're free to add whichever veggies you like. I used water chestnuts, sprouts, shredded carrots, shredded spinach, onions, and sliced mushrooms. Also, the teriyaki sauce that we used was from Kikkoman. Click here for the recipe.

Delicious!

Unfortunately, I could not find chow mein noodles without egg whites in them so I just decided to use rice noodles. Also, we don't usually eat seitan (unless we go to Sipz) so the meal was quite new for us. Maybe it's because we're used to the texture and taste but Rick prefers tofu over seitan; I agree on a certain level.
Nonetheless, this is a delicious meal I will be making again. We washed down lunch with Teavana's Sevenberry Sangria tea while watching Wedding Crashers.

Tonight my parents are going to pick out a Christmas tree! If it's Christmas-related, I'm totally there. But before that, Rick and I are going to enjoy a romantic stroll in Balboa Park for their December Nights celebration. I cannot wait!