So, my pickiest kiddo is not picky in the traditional sense. He loves filet. Hates french fries (i know! but I can’t disown him). Loves quinoa. Hates spaghetti sauce. Hates chicken. Loves dino nuggets. Hates fish. Loves lobster lumpia. Will eat tofu by the pound and cucumbers whole for a snack. It’s not that he only eats ‘kid food,’ because he refuses to order off the kids’ menu. He loves mushroom ravioli for goodness sake. He just has very specific preferences. And there is no rhyme or reason whatsoever to it.

Point being, that this kid loves a good vegetarian lo mein, or noodle, and any asian restaurant, regardless of the cuisine. And this is the kid who doesn’t especially love vegetables. Except specific ones.

All this being said. These are his (and the rest of our) favorite side noods.

Ingredients:

14 oz lo mein, cooked according to instruction and tossed with 1/2 Tbsp sesame oil to prevent sticking

2 Tbsp sesame oil

12 green beans, ends snapped, halved, and split lengthwise

leaves of 1 celery bunch

3/4 cup chopped celery

1/2 carrot, peeled and sliced into matchsticks

3/4 cup shredded brussel sprouts

1/2 cup sliced green onions

2 garlic cloves, peeled and minced

1/2 cup coconut aminos

1 Tbsp fish sauce

1 tsp salt

Directions:

Heat 2 Tbsp sesame oil ‘til shimmering in a large wok or sauté pan over medium.

Add green beans, celery leaves and celery, carrots, brussels, green onions and garlic. Sauté for 5 minutes, stirring occasionally to prevent burning.

Add lo mein noodles, aminos, fish sauce and salt, stir to combine. Continue to stir for 3 - 5 minutes until everything is combined and vegetables are softened.