It only took one serving for me to become a Zoodles (zucchini noodles) fan. I'll never go back to Spaghetti squash or, God help me, those awful "Miracle Noodles" - of course, if you are a fan of either of those they work perfectly well as a replacement for the Zoodles in this recipe.
If you want to try zoodles I strongly recommend the "Spiralizer" brand available at Amazon and other retail outlets. I'm not compensated in any way by Spiralizer - just a fan..
1 medium zucchini
1 tsp sesame oil
1 Tbsp low-sodium soy sauce
2 cup low-sodium chicken broth
1 clove garlic peeled
1/2 tsp ginger grated
8 sliced mushrooms
8 medium shrimp cooked, peeled and deveined
1 egg hard boiled
2 Tbsp green onion chopped
1 chili pepper sliced (optional - usually Serrano or Jalapeno)
Servings: bowls (depending on your eating capacity)
Make your zoodles on the thinnest setting, set aside
In a small pot, combine sesame oil, soy sauce, chicken broth, garlic and ginger. Bring to a hard boil, then reduce to simmer. If shrimp are frozen, add them and the mushrooms to the mixture then cover and wait 5 minutes for them to thaw and cook in the hot broth. Otherwise add thawed shrimp with 2 minutes remaining.
Meanwhile, prepare a hardboiled egg by adding an egg cold water, bring to a boil, cover and remove from heat for 10 minutes. Transfer to cold water immediately and let sit for 2-3 minutes, then peel and slice in half.
Assemble your ramen bowl by placing the desired amount of zoodles in a bowl, followed by hot broth, shrimp, mushrooms and half of a hardboiled egg. Garnish with green onions and, if desired, sliced red hot chili peppers.
Cook's Notes:
- For the mushrooms I used baby bellas (Cremini) but you can use shiitake to be more authentic - or just plain old white buttons!
- The heat of the broth will cook the zoodles and impart a delicious flavor in them.
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