from No Mein to Lo Mein (sorry...I know its corny but I couldn't resist...)

I love greasy Chinese(-American) food...the greasier the better!  But also the more painful later on :(
I've pretty much put a self-imposed ban on all Chinese and Japanese food because of all the soy, egg, wheat, and rice...it's chalk-full of allergens for me, and it's just brutal on my weak-ass tummy.  I had always wanted to try to make some of my favorite dishes on my own, but you just can't get the flavors right without soy....UNTIL NOW!!!!!  Introducing Coconut Aminos to the soy-allergic population!  I stumbled upon this little bottle in Whole Foods while I was looking at all the fun Asian cooking sauces I couldn't use.  It tastes a lot like soy sauce, but it's made from coconut.  Imagine if Bragg's Liquid Aminos and Soy Sauce had an allergen-free baby.  It's not cheap, but mixed with some chili sauce, ginger, honey, and citrus, it makes a BANGIN' base for stir fry dishes.  So go get some and then try my Lo Mein.

ALLERGEN-FREE LO MEIN (SERVES 2)

1 - 1 1/2 cups cooked Quinoa or corn spaghetti, cooked with 1 bouillon cube - DO NOT COOK ALL THE WAY...it will continue cooking in the stir fry pan, and you don't want the noodles to fall apart
2 tbsp olive oil
1/4 cup chopped bell pepper (any color)
1/4 cup chopped onion
1/4 cup chopped mushrooms
1/8 cup chopped carrots
1/8 cup chopped celery
2 cloves garlic, minced
4+ tbsp coconut aminos (to taste) mixed with 2 tsp honey, 1 tsp Sriracha or chili sauce, and 1-2 tsp fresh lemon or lime juice
1/4 tsp ginger powder OR fresh minced ginger
1/4 tsp curry powder

First, cook your spaghetti to the al dente stage in water with 1 bouillon cube (I use Rapunzel brand vegan bouillon).  Drain, rinse, and set aside. 
While that's boiling, you can chop up all your veggies.  These measurements are very loose...use whatever veggies you've got that you want to include, and you can always add more or less.  Mix the coconut aminos, honey, chili sauce, and spices in a separate bowl and whisk/fork them together.  When your pasta is cooked and the veggies are ready to go, heat up the olive oil in a large frying pan or wok over med-high heat.  Add the garlic and then the onion, and cook until translucent.  Then add the celery, carrots, peppers, and mushrooms each in turn.  Keep stirring it around, making sure all the veggies are getting cooked and coated in oil.  They can maintain a little of their crunch for texture...they don't need to be cooked till soft.  Then add your noodles, give them a stir, and promptly add your sauce.  You only want to cook all the ingredients together for a minute or two...no mushy noodles!  You can top with bean sprouts if you'd like.  If you want a Thai twist, try adding fresh basil and chopped peanuts.  And if you're egg tolerant, scramble an egg with your veggies, as that's the traditional method.

Yay for AF Asian-American goodness!!!!