I didn't have any chicken. But I did have a whole bunch of leftover pot roast. And pot roast shreds really easily so it's perfect for lo mein.
1 1/2 c cabbage
2 stalks of celery
1/8 c onion
1+ tsp fresh chopped ginger
1+ tsp fresh chopped garlic
1-2 c shredded pot roast
angel hair pasta
Cook the pasta. Chop the veggies. Brown the garlic, ginger, and onion in some olive oil, then add the veggies and stir fry them. When the veggies are done, add the meat. If the meat was cold like mine was, stir until it is warm. Add the pasta, sprinkle with rice vinegar, and add enough soy sauce to coat the whole mixture.
If you're addicted to avocados like I am, you can chop one up and add it to your bowl as well.
I've cooked so much in the past week, I've had to put quite a few things in the freezer because I just can't eat that much food before it would go bad. I hope we don't lose power any time soon...I haven't managed to post everything I've made, but the soup I made a few nights ago will make it on here eventually. Maybe tomorrow...maybe later in the weekend. By the time I get around to posting it I may or may not remember exactly what I put in it...