Leftover Lo Mein Recipe

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Leftover Lo Mein Ingredients

1 lb thin spaghetti or vermicelli
1 onion, cut into julienne
1 green pepper, cut into julienne
3/4 lb mushrooms, sliced
1/2 bun. fresh broccoli, cut into 1 flo, rets
3 carrots, peeled and sliced thin on, the diagonal
2 cloves garlic, minced
2 tbsp peanut oil
2 cup leftover ham, cut into julienne
1 tbsp mrs. dash
2 tbsp soy sauce
3 cup to 4 c leftover bbq sauce.

A Recipe for
Leftover Lo Mein

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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This is a recipe for Leftover Lo Mein from the recipe cookbook of Recipes-to-go (Asian)

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Leftover Lo Mein

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Leftover Lo Mein Directions

Start spaghetti cooking first, cook according to directions. In a wok
on high heat stir fry the vegetables in the peanut oil until crisp
tender. Do not over cook! Add ham, drained spaghetti, seasonings,
and BBQ sauce. Mix gently and heat through. Serve immediately.

Posted by Michael Hackmann 4/26/93

Serves: 6

Leftover Lo Mein Recipe brought to you by Recipes To-Go

Leftover Lo Mein Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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