Loaded Ramen Zoodles
A few months ago, a friend of mine sent me a link to this article: How Zoodles And Spirals Will Change The Way You Eat Veggies because she thought of me when she discovered “zoodles” are a way of creating a gluten-free noodle experience. How thoughtful! I read the article and saved some recipes to try later, as I daydreamed about ordering a Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer, also called a spiralizer. Finally, when the price dipped low enough to meet my budget, I snagged it! When I run a zucchini through the spiralizer, I make zucchini noodles, which are 100% vegetable, gluten-free noodle-shaped strips of zucchini. Someone called them zoodles, and the name stuck.
I’ve made zucchini noodles 4 times and tried 2 different cucumber salads, using the spiralizer gadget. I see sweet potato curly fries in my future!
I love the Well Fed cookbooks because it makes eating gluten-free, Paleo and Whole30 quite easy and delicious! Some of my recipes have been inspired by the recipes found in the books by Melissa Joulwan, like this recipe. I’d looked online for a “loaded ramen” recipe I could adapt to use zoodles instead of pasta, but I didn’t find ANYTHING. What’s the deal with that? Maybe it’s because I keep spelling ramen with an “an” instead of “en.” So, I winged it and made this gluten-free, Paleo, Whole30 recipe that my husband and I loved! I hope you’ll enjoy it, too. Loaded Ramen Zoodles
2 medium zucchinis
Kosher salt, to taste
1 T. avocado, coconut or olive oil
2 cloves chopped garlic
1 finely sliced bell pepper
salt and pepper, to taste
2-3 eggs, whisked, salt & peppered (eggs are NOT OK on the Virgin Diet)
1 small can of water chestnuts, drained and larger pieces halved
1 tsp. Fish sauce (I use Red Boat)
1 T. Coconut Aminos (or Tamari, which is a GF soy sauce)
1 green onion, reserve some for garnish
1/2 cup bean sprouts
OPTIONAL: Siracha (this is NOT Whole30 approved)
Julienne or spiralize the zucchini and place the “zoodles” in a mesh colander or wire strainer. Place the colander in a bowl or rimmed plate, for collecting liquid. Sprinkle a generous amount of kosher salt onto the zucchini – about 6 pinches of salt. Massage and toss the zoodles with your hand and leave them in “time-out” to rest for 20 minutes, undisturbed. This process will pull out a lot of the liquid from the zoodles, making them more ramen-like when you heat them.
Next, fire up your wok or skillet. I used a wok and crank the heat up to high. If cooking with a skillet, medium-high is probably sufficient. Add the oil to the pan and heat until it glistens, then add the garlic and sliced bell pepper. Saute for about 3 minutes, until the veggies are slightly softened, but not burned. Sprinkle with salt and pepper.
Push the veggies aside and pour in the whisked eggs. Let them set for a moment, then stir the egg mixture until it scrambles.
Rinse, drain and wring out the zoodles in a dish towel or heavy-duty paper towels. Get as much excess liquid out as possible, then place the zoodles in the hot skillet, still at the same heat setting as before.
Stir the mixture, then add the water chestnuts and sauces. I didn’t measure them – I just poured the amount that looked good to me. My recipe shows a measurement for what I believe I used, but you may want to add more, to taste.
Continue to stir and toss the vegetable-egg mixture in the hot pan until everything is heated through, about three minutes. Add most of the green onion and continue tossing to distribute them, then plate up and garnish with the reserved green onion and bean sprouts. If you like it spicy and you’re not participating in a Whole30 food challenge or lifestyle, squeeze on some Siracha hot sauce!
Side note: We did not add any meat to this, but I’m sure it would be delicious with some cooked animal protein mixed in.