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Looking for a recipe with

post #1 of 12
Thread Starter 

Hi, I'm wondering if anyone has a good recipe for an Asian zoodle dish. You see, my love of food has made me take in too many calories way too quickly and with my job making me sit on my butt all day, it's started to show on my body. I'm looking to lose 20 lbs and I'm thinking of trying out zoodles with some low carbohydrate vegetables mixed with them. I really love the flavor of lo mein and was wondering it there's a recipe like it that works with zoodles. Any ideas? Thanks in advance!

post #2 of 12
Thread Starter 

Guess this isn't the right site to be asking this question.

post #3 of 12

What is a zoodle?

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 12
Zucchini shredded or spiralized, if I'm not mistaken.
post #5 of 12

Then, IMHO, you don't want a noodle dish at all. They're based on flavoring the bland noodle where you're working with something with a more specific, if not pronounced flavor. 

 

Depending on which vegie you're using, you will need to strongly adapt cooking time, especially with zukes. They will cook very fast and will not reward the longer cooking time a regular noodle can take. Instead they'll turn mushy and weep too much liquid. You will also have a very tight relationship with ingredient volume to available heat. The lower the heat of your burner, the fewer zoodles you can cook at once. With a standard home stove, I wouldn't add more than 1 1/2 cups of zoodle at a time. The cooking temp would drop too much. You'll lose the sear and start steaming. 

 

Ginger will help reduce the grassy flavor, garlic will help with interest. 

 

My first effort would look something like this for one serving

 

1.5 cups zoodles seasoned lightly with salt, sugar and pepper

2 teaspoons oil

1/2 teaspoon minced ginger

1 small clove garlic minced

 

2 oz protien--chicken, pork, shrimp, minced marinated in 1/2 teaspoon each light soy and shao hsing wine for a few minutes

oil for stir frying

 

1-2 tablespoons oyster sauce

 

heat the wok, very hot, add the 2 teaspoons oil. Swirl to coat the wok, add the ginger and garlic, and immediately the zoodles, stir fry no more than 60 seconds, probably only 45. Remove to a bowl. Wipe out the wok. Reheat the wok, add the oil for the protein, and stir fry, probably only 90 seconds needed. Add in the zoodles, stir fry briefly to combine, 15-20 seconds max. Add the oyster sauce and toss quickly to coat, adding a splash of water or shao hsing as needed to help the oyster sauce move across the zoodles. 

 

maybe a dash toasted sesame oil to finish. 

 

Eat carefully appraising texture, flavor and what you might want to change. Use meat as a flavor accent, not the focus.

 

I'd be tempted to try the dish as above, minus the oyster sauce but with stir fried spinach with charred garlic as the "sauce"  http://www.cheftalk.com/t/85301/breaking-technique-recipes-that-are-revelations

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 12

If the "zoodle" is that zucchini thing, then go with an equal amount of pappardelle and ribbons of yellow squash. Just before draining the pasta, throw in the noodles and squash to get it up to temp. Dress up with a snappy arugula pesto and some toasted pecans. Also top with some curls of romano and parmesan cheeses. Serve with an brite off-sweet Italian white wine.   

 

post #7 of 12
Yeah that's good too. But the OP did specify Asian recipe.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 12

Fine ... swap out the pappardelle for dang myun or banh pho; swap out the arugula pesto for hoisin sauce thinned out with rice-wine vinegar and lemon juice; swap out the cheeses for crunchy chow mein noodles. There you go ... multi-Asian.

post #9 of 12
... Or a black bean sauce.


But the Italian version sounds and looks very good to me!
post #10 of 12

for a basic lo mein sauce

1 part rice vinegar

4 parts soy

4 parts mirin

9 parts oyster sauce

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 12

The Italian version IS very good. It's over-the-top vegetarian ... not so much vegan though. 

post #12 of 12

I really enjoy zoodles with a Thai peanut sauce (sans fish sauce for me) or a sweet chile miso sauce. So many sauces work well with zoodles but bolder is better and helps cover some of that bitterness. Just for variety and to take some focus off the zucchini try mixing in kelp noodles or shirataki noodles.

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