I know I already mentioned this, but a week ago yesterday, my husband and I celebrated our one year wedding anniversary. It was SO IMPORTANT to be to follow the tradition of having your top tier of the cake (which has been frozen in my mother’s freezer). Granted, our top tier was our ONLY tier (we had the special top tier for us, for cutting and for this purpose, and then served beautiful, and inexpensive, Costco sheet cakes to our guests). So many married couples have said how nasty their cake was on their anniversary, and I was expecting the same. BUT we were pleasantly surprised. Our cake, frozen for a year and defrosted, was AMAZING. It tasted almost as good as it did on our wedding day (though definitely looked a bit aged). If you are reading this and planning a wedding, we got our cake from QFC. It was very, very cost-friendly, and the baker made a beautiful cake for us, even copy-catting the purple design from our invitations! Seriously. QFC for the win, on this.
Onward to this beef lo mein (which, if you’ve been following along, is from the I ❤ Leftovers, endorsed and created by Weight Watchers). It also is the follow up meal from the double duty dinner I posted about yesterday, grilled flank steak with Asian coleslaw. It was so good! It was so fun to eat leftovers, but as something different. I guess I had never really thought about doing that before, but it’s a pretty simple concept! I was kind of surprised to find that I liked the stir fried coleslaw (wasn’t expecting that), though I did add it in later than the recipe called to, since I didn’t want it overly wilted. In any case, I really do recommend this dish!
WW points per serving (1.25cu lo mein): 10
Beef Lo Mein
-4oz 100% buckwheat soba noodles
-3tbsp hoisin sauce
-1tsp reduced-sodium soy sauce
-1tsp green jalapeno sauce
-1lb reserved cooked steak and 6cu reserved coleslaw mixture (click the link above for yesterday’s recipe!)
-2tsp canola oil
-2 garlic cloves, minced (I also added in some minced ginger, leftover from the day before’s meal)
-1 (5oz) package shiitake mushrooms, stems removed and sliced
-additional vegetables of your choice (I added a sliced yellow bell pepper)
-Cook soba noodles according to package directions. Drain and rinse in cold water, then set aside.
-While the noodle water is boiling, whisk together hoisin sauce, water, soy sauce, and jalapeno sauce in a small bowl, and thinly slice the steak.
-Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and cook, stirring constantly until fragrant, less than a minute. Add mushrooms and reserved coleslaw mixture (as well as additional veggies of your choosing). Cook everything, stirring until softened, about 5 minutes.
-Add hoisin sauce mixture to the skillet and cook, stirring often, until mixture simmers, about one minute. Add noodles and steak, then cook, stirring often, until heated through, about two minutes.