I’ve been playing the role of a single parent the past few nights while my husband racks up frequent flier miles for work. He rests his head each night in a Weston Heavenly Bed, while I try to hold down the fort with a 2 and 1/2 year old who constantly wonders WHY, WHY, WHY Mommy????!!! I have to put Kula Baby to bed early just to give my voice a rest from all the EXPLAINING I’m doing lately.
The good news is that my husband only has 2-3 busy travel months a year. These nights also give me the opportunity to prove that a single mom can cook for her toddler each night and keep her sanity.
Well, honestly I can’t vouch for the sanity part…but my kid’s been eating home cooked meals all week!
I put this Veggie Lo Mein together in under 30 minutes. Yes, I had to plan ahead and have turkey bacon ready in the fridge, but planning comes with the territory when you are cooking each night. Planning saves time and I love saving time during the dinner hour!
Veggie Lo Mein
- 1 box of rice noodles (spaghetti style) (you can use regular noodles too)
- ½ cup chicken broth
- ½ cup sweet potato puree (scoop out potato and mix with 2 tbsp milk)
- 1 tablespoon tamari
- 1 tablespoon water
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup finely chopped cauliflower
- 4 strips of organic turkey bacon
- Cook noodles according to package directions and set aside.
- In a bowl mix: chicken broth, sweet potato puree, tamari, water, maple syrup, sesame oil, cornstarch.
- In a skillet over medium heat, place olive oil and strips of bacon and cook a few minutes per side until done. Set aside and chop into small pieces.
- Put cauliflower in pan along with the leftover bacon oil. Stir fry until slightly tender (4 minutes). Add noodles and tamari sauce mixture. Reduce heat to low and cook 1 to 2 minutes more, stirring well until sauce thickens and noodles are coated. Add extra chicken broth if it's too thick. Top with cooked bacon and a sprinkle of sesame seeds. Serve immediately.
Recipe adapted from Double Delicious by Jessica Seinfeld