Go Hubs + Vegan, Gluten-free Lo Mein

by Ashley on April 17, 2012

The husband who decides to surprise his wife is often very much surprised himself.–Voltaire

Haha, just thought that was funny and worth a share 🙂

There are few things greater than coming home from out of town and the hubs has already gone to the grocery store for the week. Well, folks, that just happend…last weekend. I am still eterally greatful.

As I’ve mentioned in previous post, Dustin is a true foodie. He loves all things unhealthy, made healthy. Does that make sense? He loves caseroles, lasagna, and “breakfast bowls,” all of course made healthy. He doesn’t eat cheese anymore so making a cheeseless lasagne sounds pretty tough, right? Well, folks, it’s done in this house. He has strict regulations on these meals and expects them to taste pretty similar to the unhealthy, terrible thing. Quite a challenging task but I love it. I love to prove that just because something is “healhty” doesn’t mean it tastes bad.

When I go to the grocery store, I get the exact same things over and over again. Nothing new is added. I visit the same departments, in the same order, and select the same foods. Exciting, huh? For Dustin, it’s a little different.  When he goes to the gocery store he goes with meals in mind. Much smarter than I.  I just assume that on Tuseday night when I have 20 minutes to get dinner on the table, an incredible idea is going to come to mind. Sad to admit, it rarely does. That’s why it’s AWESOME when Dustin does the shopping. After doing the shopping the previous weekend on Tuesday morning he says, “Chinese tonight?”

No, not take out. The meal that he prepped in his mind before going to the grocery store on Sunday and therefore every ingredinet is in our pantry.

Chinese it was. And it turned out delicious, as well as one of the easiest dinners to prepare.

Vegan, Gluten-Free Lo Mein

(Tofu, Chicken or Shrimp can easily be added)


  • 12 oz gluten-free rice lo mein noodles (or wheat lo mein noodles)
  • 1 tbsp EVOO
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger, or 1 tsp dry ginger
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 can cut baby corn
  • 1 can straw mushrooms
  • 1 can bamboo shoots
  • 1 can water chestnuts
  • 1 tbsp sesame seeds
  • 2 tbsp tamari
  • 1 tbsp rice vinegar


  1. Prepare noodles according to package.
  2. In a wok or large skillet, heat oil over high heat. Add garlic, ginger, and onion until lightly golden. Add carrots sauté another minute. Add canned items and continute cooking for 3-4 minutes.
  3. Add noodles, soy sauce, rice vinegar, and sesame seeds. Cook for 1-2 more minutes, until sauce is thickened and evenly distributed. Serve and store leftovers for lunch.

Easy right?

Good health!

Comments on this entry are closed.

Previous post:

Next post: