Shrimp Lo Mein ala Zoodle

I am ON the Zoodles (zucchini noodles) bandwagon.  All those high carb pasta dishes I've been shunning for years are now not only accessible, but even more delicious than I remember!  Mostly because there is no gummy, funky pasta - and they cook quickly with no giant cauldrons of boiling water!

If you love takeout lo mein, try it with zoodles instead. You will NOT be sorry!

2-3 post-op portions

Ingredients


1 large garlic clove

1 Tbsp vegetable or peanut oil
1 large (or 2 small) zucchini cut into thick spaghetti shaped zoodles
3 oz carrots - cut in matchsticks
1/2 cup shelled edamame
2 tsp sesame oil
2 Tbsp soy sauce (I recommend low-sodium)
1/2 Tbsp hot sauce (optional)
8 - 10 large shrimp - shelled and deveined

2 Tbsp chopped scallions
1 tsp corn starch (optional)
1 tsp whole sesame seeds (optional)


Instructions

Set your wok over medium-high heat and allow it to get very hot. 

Splash in oil and swirl to coat 

Old Chinese saying: "Hot wok, cold oil, food won't stick!"

Add garlic clove and cook until garlic flavors the oil and is browned on all sides. Remove.  DO NOT BURN.

Add zoodles, carrots and edamame, along with sesame oil, soy sauce, shrimp and hot sauce (if using).

Stir corn starch into a few tsp cold water to dissolve and pour over mixture. (this step is optional, but I like the sauce to cling to everything.)

Toss with tongs for approximately two minutes until heated through. 

Garnish with scallions and/or sesame seeds.

Cook's Notes:

• Of course, you are not limited to shrimp.  You can easily substitute (or add) lobster (for you rich and famous folk) or leftover shredded pork - or beef - and/or chicken - use them ALL for "House Lo Mein".
• Add broccoli florets or snow peas - or frozen green peas to green it up even more. 
• Color variations: 1 small green zucchini and 1 small yellow squash
• I like some thin sliced onion petals in mine too!

Shrimp and Zoodle Ramen

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.

OODLES OF ZOODLES!!!

The "Spiralizer" - My zoodle maker of choice

I've a rule in my kitchen that EVERY tool and appliance MUST have more than one purpose.  No "single-tasker" devices.  Even my kitchen tongs double as a citrus squeezer and the coffeemaker does pots and cups and lattes and specialty drinks.  So it took a LONG time and a LOT of convincing before I plunked down real American dollars for a "Spiralizer" - and then, it sat unused in the cabinet, still in it's box for months.  Until last night...

At the end of my rope for dinner I wanted SOMETHING different and rummaging through the fridge I found a couple zucchini that were past their prime and said, "Eh, why not?"

20 minutes of digging through cabinets finally surfaced the long forgotten chuck of plastic and steel and rendered those pitiful zucchini into beautiful green and white ribbons.  I was in love..

Sauteed some chicken breast, a leek, some mushrooms, celery and garlic in butter - then tossed in the "zoodles" to get them heated through.

Just to be cautious I also warmed some leftover red sauce I had in the fridge and whipped up a poor man's Alfredo  sauce with cream and Parmesan. I didn't need either.  The veg and meat combo was delicious as is - even the non-bariatric eaters in the house thought it was wonderful

No more spaghetti squash for me - and CERTAINLY no more nasty "miracle noodles."  I'm a ZOODLES man from now on, and that spiralizer has earned a place of prominence on my countertop where it will be REGULARLY used!

Cook's Notes:

Al dente zoodles. It's what we all want, right?

• If you are using zoodles to replace noodles in stir-fry don't add the zoodles to the mix until about the last two minutes of cooking and add them raw.
• If you are using zoodles to replace noodles under sauce such as Alfredo or Bolognese, you can do one of two things: you can either parboil them (bring pot of water to full boil, drop zoodles in and cook for about one minute before taking them back out) OR you can simply add the zoodles to the pan of sauce for the last two minutes of cooking. In the latter case, you'll want to make sure you have a good, thick sauce as the zoodles WILL give up some water as they cook.
• If you are making zoodles ahead for hot lunches or some other near-future occasion, don't cook them at all. When you reheat the dish in the microwave (or wherever) they will get sufficiently cooked.
• If you are making zoodles to replace noodles in a cold noodle salad, also don't cook them at all IF (this is important) you are making the salad ahead. Especially when you use tangy dressings (like vinaigrette or sesame ginger) the acid in the dressing will soften your zoodles but will leave them with just enough cold crunch to be really, REALLY satisfying.