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
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