Today’s meal was less about my kid cooking, and more about my kids eating something new. I’ve made veggie lo mein quite a bit, but I added a little different flavor this time around. I’ve noticed that Nolan prefers his food with lots of flavor (who can blame him?) It seems as though the more spice or seasonings in a meal, the better for him. When I first gave him squash I was afraid he wouldn’t like it because I had cooked it with garlic and onions and then quickly realized he loved it WAY more than plain squash. So, today we made veggie lo mein with lots of garlic and ground ginger. It was so fun to see Nolan’s faces as he took bites with different textures and flavors! Here’s how this quick and easy meal came together…
Green and Yellow Squash
Whole Wheat Spaghetti
2 tsp. Ground Ginger
2 Tbs. Soy Sauce
I sauteed all the veggies together in olive oil adding each one in order of what takes the longest to cook…(onions, squash, garlic, slaw, mushrooms.) Once the noodles were cooked I tossed them in with the veggies and continued to cook for a few more minutes, adding the ginger and soy sauce. SO easy! And way healthier than anything you could get from take-out!
I usually serve this meal with a veggie egg roll. “Chungs” brand is the best frozen egg roll ever!! It makes for a good scooper when you get to the bottom of the bowl.
My little guys are pretty adventurous eaters but don’t always eat their vegetables like I’d like them to, so this is an easy way to sneak a ton of veggies into what looks like a bowl of spaghetti!