As I mentioned earlier today, I had an organic chemistry exam this morning. I have a physiology exam Monday. And a microbiology exam Wednesday. As soon as we finished breakfast, I headed back to my room to start studying physio. I’m tired of studying already. So I definitely didn’t feel like making anything complicated for dinner. I was cool with having nachos (we didn’t make nachos, though, don’t worry). Alex enjoyed his ramen lo mein when he made it, and I think he’s been waiting for an opportunity to try again..so we did that today. With salmon and some spinach this time!
I made the salmon, and then I stood back and watched Alex whip up the rest. That’s both infuriating and exciting to do. I really like doing the cooking, so I always want to help out and do it for him, so that drives me a bit crazy, but then I’m glad I’m not the one having to do it at the same time.
He threw in a good bit of Worcestershire this time around because he thinks the soy sauce we have tastes funny. It was delicious, so I’m not complaining!
Salmon Lo Mein
yields two generous servings
2 packages ramen noodles, without seasoning
1 egg (or 2!)
1 salmon filet
1/2 cup onion, chopped
a few handfuls of spinach
about 5 T olive oil (or sesame)
1/4 cup soy sauce
3 T Worcestershire
salt, chili pepper flakes & Garlic Garlic seasoning, to taste
Soak the ramen noodles in warm water to soften slightly. Drain once slightly soft.
Heat about 2 T oil in large skillet. Add the salmon to the pan and season with about 1-2 T of each soy sauce and worcestershire; sprinkle with Garlic Garlic. Cook thoroughly and break up into strips to cook a little faster. Place in bowl and set aside.