For our afternoon meal I prepared stir-fried vegetables with lo mein noodles.
In a skillet with olive and sesame oil I sautéed onion, garlic, red bell pepper, celery, spinach and mushrooms. For seasoning I used powdered mushrooms and soy sauce powder. Lastly I stirred in the precooked lo mein noodles and continued cooking until heated.
We also had zucchini oven fries with the noodles and vegetables. I halved crosswise and quartered lengthwise two small zucchini then salted the cut squash and left them to sweat for about 20 minutes. After drying off the zucchini wedges with paper towels I dredged them in red rice flour, dipped them in buttermilk then coated them with a mixture of whole wheat bread crumbs, tapioca starch and Old Bay® Seasoning. This container of Old Bay Seasoning has been in the spice cupboard for a long time and seldom gets used so I thought this was a good time.
I baked the zucchini fries at 350ºF on a baking sheet greased with olive oil. After baking for about 20 minutes I drizzled a few drops of olive oil on top of each zucchini wedge and put them back in the oven to broil until browned.
We enjoyed the zucchini fries with tarter sauce alongside the noodles and vegetables.