This post is part of my Freezer Food Exchange diary. Similar to a Christmas cookie exchange, a group of people all bring a set amount of food for each participant (a dozen cookies, two frozen 3-4 serving dinners, etc). In this case, everyone made two dinners worth of two dishes for each participant. There were six of us for November, 2013, so we all came home with 24 meals, two of twelve different dishes.

For November, one of the dishes Jenny decided to share was my mom's spring rolls and some pancit. Of course, getting the recipe from her is a bit like pulling teeth, so I found one online. The pancit was a total fail, and the spring rolls were edible, but need some improvement. Next time, I'll likely add some diced potato and water chetnuts to give it more moisture, along with a bit of cabbage. Be careful when you're buying the wrappers for these to buy spring roll wrappers and NOT egg roll wrappers. Spring roll wrappers are about 8-10 inches wide, and much thinner than egg roll wrappers.

I decided to fall back on a noodle dish I know how to make, Chow Mein.

Chow Mein

• Small prawns
• 2/3rd 1 pkg of 3 minute chow mein noodles
• 2 tbsp cooking oil

Meat Marinade:

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tbsp sesame oil
• 2 boneless skinless chicken breasts (or equivalent in thighs) cut thin
• 1/2 lb of pork tenderloin (sliced thin)

Veggies:

• 1/2 head of cabbage, sliced into 1 inch strips
• 2 carrots julienned
• 1 medium sweet onion
• 2 cups snow peas
• 1 cup chopped cilantro

Additional options:

• bok choy
• water chestnuts
• green onions

Sauce:

• 2 tbsp low sodium soy sauce
• 4 tbsp oyster sauce (or hoisan sauce)
• 3 cups chicken stock
• 3 tbs corn starch
• 1 tbsp sesame oil

1. Slice all veggies.
2. Slice up the chicken breasts and pork tenderloin. Combine the marinade ingredients, mix the meat into it and set aside.
3. Get a large sauce pot or a wok, and get it hot with approximately 2 tbsp of your favourite cooking oil. Get a pot of water boiling too.
4. In a small saucepot, combine the sauce ingredients and cook at low heat until thickened.
5. Take the cabbage, carrots, onions, snow peas and other vegetables and throw them into the pot. Put a cup of water in and cook until everything has softened. Remove vegetables and set aside.
6. Put the meat into the pot with the marinade and cook thoroughly. Add the shrimp once the meat is about halfway done. Remove and set aside after it is cooked.
7. Cook the noodles in the boiling water for 3 minutes. Drain in a colander, put back into the pot and toss with sesame oil. Cook for 2 minutes. Immediately add vegetables, meat and sauce and combine well.
8. Serve with a squirt of lime juice.