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 gluten free spaghetti
- 1/2 cup chicken broth
- 1/2 cup sweet potato puree scoop out potato and mix with 2 tbsp milk
- 1 tablespoon tamari
- 1 tablespoon filtered water
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 cup cauliflower finely chopped
- 4 strips organic turkey bacon
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Cook noodles according to package directions and set aside.
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In a bowl mix: chicken broth, sweet potato puree, tamari, water, maple syrup, sesame oil, cornstarch.
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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.
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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
