Lo Mein again.... and an update on the dresser

Tada!
Almost finished with the dresser!!! Chris added the final coat this morning and I convinced him to hang my favorite mirror above it! I still need to put on the drawer pulls, but then it is finished! I am going to use this dresser to store my cookbooks!
I apologize in advance for the picture quality, it is slightly overcast on and off here in Kansas today. The pictures range from great, to what is that blurry image.....
When Chris and I bought our house there was a strange room right off the kitchen that was too small to be a dining room and to large to be anything else, so I painted it yellow and ignored it for about 4 years. Today it has a round claw and ball table with two chairs on one side and the huge floor to ceiling window and dresser/mirror on the other. I promise to take pictures as soon as everything is settled. You can see our laundry and the office trash can in the kitchen if you squint and stick your tongue out of one side of your mouth.

Lets talk food shall we!

My youngest daughter must be chinese. Somewhere between conception and birth the Chinese gene was implanted with this child. Almost every other day she says she needs to eat chinese food. Now, I know I ate alot of chinese and japanese food when I carried her, but this is ridiculous. So tonight I am making Lo mein....again. My refrigerator looks like any typical chinese family. Bok Choy, chinese cabbage, bean sprout, garlic, baby eggplant, and tofu....8 lbs. of tofu!
I have every kind of seasoning and herb for chinese cooking, sauces and chili's galore. I know Emma is marrying a chinese man, but he might want to eat at Kaiti's house when she grows up cause this kid is all business when chinese food is concerned.
Lo Mein

Ingredients:
3 small heads of Broccoli, cut into small bunches
3 Carrots, thickly cut into matchsticks
4 Scallions, sliced
2 heaping tbls. garlic that is minced
1/2 lb. baby portobella mushrooms, cut into 4ths
about 6 cups of bean sprouts.
1 pkg. Fettuccine, cooked al dente'
2/3 bottle stir fry sauce, make sure it is vegan

In a large pot bring water to boil for pasta. In a large skillet heat 2 tbls. olive oil and garlic over high heat, or water saute. Add carrots and broccoli and cook until until crisp tender. Add in your mushrooms and steam for about 3 minutes. Remove vegetables and place in a large metal bowl.
In the same skillet, add your bean sprouts and onions, there is no need to add any oil. From your pasta pot add 1 ladle full of pasta water to bean sprout mixture, cover and cook for 2 minutes. Place in the bowl with other vegetables. Add your stir fry sauce. Drain pasta and add to veggie mixture, toss to coat and serve immediately.
Servings: A literal ton. Will feed 8-15 people depending on serving size and additional offerings.
Ready to plate.

Close up on the veggies!

This is about a 2 cup serving, perfect if serving with an additional side or soup. Kaiti and I both ate about 3 cups each. This was the only thing I served tonight and it was filling and delicious.

I added sriracha to mine and it was uber spicy!

I will pack Chris about 4 large lunches with what is left.

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Kait loves her lo mein!

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What is your favorite Chinese dish?