Right now we’re in a lighthouse on the most Western point of Prince Edward Island – we slept here last night! It’s a dream come true because I, like most hardest of the hardcore Anne of Green Gables fans, have always wanted to visit PEI and so far it hasn’t disappointed. We spent the past couple of days driving around the island, staring at the gorgeous potato farms and stuffing ourselves with lobster.
We’ve had so much lobster now that I’m kind of sort of over it? Maybe? Yesterday we went to a very famous lobster roll shack and I was eyeing the fish and chips. But in the end, I couldn’t resist and got a lobster roll. Mike got the fish and chips though, so I had the best of both worlds. Speaking of the best world, I LOVE the way they make hot dog buns on the East Coast. Split hot dog buns are LIFE. I am going to be very sad when we go back to the West Coast where split hot dog buns are just a pipe dream.
Speaking of pipe dreams, I wouldn’t dream of eating anything other than local food on this trip. I’m all about local specialties – pro tip, they’re known for blue mussels on PEI. But, if you really pressed me, like Mike did, asking me if I was craving anything, I would answer, noodles. It’s the one thing I crave, almost constantly. Right now, it’s specifically my favorite soy sauce fried rice noodles, but to be honest, I wouldn’t say no to a big bowl of this veggie lo mein, with a side of lobster!
Lo mein is the bomb because it can basically be a clean your fridge out kind of affair and still be delicious. Plus you can use any kind of noodles you like, even spaghetti, if you’re in the middle of nowhere with no access to Asian groceries. I’m thinking this lo mein would taste great with lobster…too bad we don’t have a kitchen! I’ll just be filling the noodle shaped hole in my tummy with lobster rolls. Not a bad position to be in, I had to admit!
Hope you’re summering hard!
lobster and noodles,
xoxo steph
Easy Lo Mein Recipe
serves 4-6
- 1 tablespoon dark soy sauce
- 2 tablespoon light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1 lb lo mein egg noodles or spaghetti
- 1 tablespoon oil
- 4 cloves garlic, minced
- 1 cup sliced cremini mushrooms
- 1 small carrot, julienned
- 1 cup snow peas
- 2-3 cups baby spinach
- thinly sliced green onions, to finish
In a small bowl or measuring cup, whisk together the soy sauces, sesame oil, and sugar. Set aside.
Cook lo mein or whichever noodles you are using, according to the package. Drain well.
Heat the oil over medium heat and add the garlic and cook, stirring occasionally until slighly golden. Turn up the heat to medium high and add the mushrooms, cooking and tossing occasionally, until soft. Add the carrots and snow peas and toss for 1-2 minutes, until just brightly colored. Mix in the noodles, spinach, and sauce. Toss until well combined, sprinkle on the green onions and enjoy immediately!
