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I made a lo mein from the Kenji Wok book, and it was a battle. Things always heated up fast than I expected, and you have to cook three different layers of the recipe separately and find a tray for each of them to lay them flat. I just don’t have that much counter space. And I did set off the smoke alarm.
It was pretty good, though, and it was good to actually be prompted to buy this kind of pasta.