Sho Nuff Noodles

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Am I the meanest? Sho’nuff! 

Am I the prettiest?  Sho’nuff!

Am I the baddest mofo low down around this town? Sho’nuff!

Well who am I? Sho’nuff!

Who am I? Sho’nuff!

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Oh, hi guys. Don’t worry, I’m not crazy or full of myself. The above is a movie quote. I decided to open up this post with the direct inspiration/reference for this recipe. Kudos/gold stars/props to anybody out there that knows it on their own. You and I would probably be best buddies if we knew each other outside of the blogosphere.

In 1985, record label executive and legend Berry Gordy and the folks at Motown produced a martial arts/musical movie called “The Last Dragon”. Although it wasn’t exactly a critical success at the time of it being made, it is now considered to be a cult classic of Black cinema. And rightly so; it’s one of my favorite films,especially when you’re watching with a crowd of friends who can quote the movie with you.

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As it turns out, the film is also well-loved by one of my favorite celebrity chefs, Marcus Samuelsson. I follow him on Pinterest/Twitter and one day I saw a recipe pop up in my feed. It wasn’t just the picture that caught my attention, although that was mouth-watering enough to draw me in. It was also the name that he gave the dish that made me immediately want to look into what I would need to make it. Any “Last Dragon” fan worth their salt knows the name of the antagonist of the plot: Sho Nuff.  He’s the kung-fu neighborhood bully who is constantly challenging the protagonist, Leroy Green to a winner-take-all fight. He also travels around with an entourage of people, where he constantly makes them say his name like some kind of a pep rally cheer- hence, the quote.

Once I saw the dish, I knew I had to try it out just to see how Chef Marcus would translate the bold and bodacious personality of the character, into food. It’s not the first dish of his that I’ve tried to interpret and like all the others, this one did not disappoint either.

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I will admit however, the one “draw-back” to this recipe is that in order to make it, you will probably need to purchase the majority of the sauce ingredients from an Asian market. If you don’t have one of those, then online ordering is gonna have to be the way to go. To be honest, I’d never heard of some of them before seeing this ingredient list– but I will say that when combined all together, they make a sauce that is friggin DELICIOUS.

So yes, it is worth it.

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Another awesome thing about this recipe is that it’s versatile enough for those who are watching their carb-intake to still be able to enjoy it. So to adapt this recipe with my own personal spin, I took the liberty of making this dish with both regular lo mein noodles AND Shiritaki noodles. Both turned out fabulously and I’ve included the preparation directions for both in the recie. Also, because I’m also a carnivore you guys know I had to throw some meat in there for the added protein to make this more of a filling meal and less as an appetizer. Also, I threw in some sesame seeds because…why not?

Should you go the extra mile and make this dish? Sho Nuff.

Happy Fiesta Friday #119 and thanks to our co-hosts  Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens.

Sho Nuff Noodles

Recipe Adapted from Marcus Samuelsson

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Ingredients

  • 1 tbsp black bean sauce
  • 1 tbsp kecap manis
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing wine
  • 2 tsp soy sauce
  • 1 1⁄2 tsp cornstarch
  • 1 1⁄2 tsp rice vinegar
  • 1 1⁄2 tsp yuzu kosho
  • 1 tsp minced ginger
  • 1⁄4 tsp ground caraway seeds
  • 2 tbsp canola oil
  • 4 oz shredded cabbage
  • 1 baby bok choy, cut into 1″ pieces
  • 1 bunch scallions, 3⁄4 cut into 2″ pieces
  • 8 oz cooked lo mein noodles (OR 8 oz. Shiritaki noodles, drained; see directions below on how to prepare for this recipe)
  • 1-1 1/2 cups cooked chicken, diced (or any other protein you prefer)
  • sesame seeds, optional

Directions

Mix black bean sauce, kecap manis, oyster sauce, shaoxing wine, soy sauce, cornstarch, rice vinegar, yuzu, ginger, and caraway in a bowl; set sauce aside.

Heat oil in a 12” wok or nonstick skillet over high; add cabbage, bok choy, and 2” scallions and cook until browned, about 5 minutes.

Add noodles and chicken cook one minute more. Add reserved sauce cook 2 minutes. Garnish with sliced scallions and sesame seeds.

*If you’re using Shiritaki noodles: place noodles in a microwave-safe bowl and microwave on high for about 65-70 seconds. The noodles will be ready when the scent of the fluid they’re  packaged in is gone. If it’s still there after the first minute, you can heat them for another 60 seconds, which should get the smell out. Use a knife to roughly chop until they’re loose and untangled. From here, they can be prepared in the same way as regular lo mein noodles for this recipe.

Low Carb Lo Mein

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I’m gonna start this off by saying I am very, very, VERY proud of this recipe. I’m blowing/blasting my own horn here, and I don’t mind admitting it. This dish is one of the reasons why I love to experiment so much in the kitchen, why I love buying kitchen gadgets (or borrowing them from my mom) and why I firmly believe that cooking IS a sport that the more you practice at, the better you’ll get. When I first started learning how to cook, making something like this wouldn’t have even crossed my mind. I probably would’ve been afraid of using the ingredients (more on that later), or at the very least, messing the whole thing up. But that’s the beauty of practice and progress, because here we are, and now I get to share this awesome recipe with you guys (and it IS awesome).

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I know of very few people who don’t like Asian takeout style lo mein. For those who have never tried it, or don’t know what it even is (?!!!), lo mein is basically just noodles and vegetables that have been stir fried in a zesty, Asian style sauce. If that sounds delicious to you, it’s really just because well, it is.  What’s not to like about it? It’s typically served as a side dish at most major chain Asian restaurants, but I actually like eating it as a main course with egg rolls on the side. I even use it as a kind of litmus test of whether or not I’m going to like the rest of the menu at the place- if they make a good plate of lo mein, then I’ve found 9 times out of 10 that the rest of their food is pretty good too.

Pic 4So what’s the catch? It’s probably pretty obvious to anyone who’s ever had it before. Lo Mein, (along with the majority of the other dishes at Asian restaurants) tends to leave that heavy, bloated, ‘food-baby’ feeling in your stomach that none of us like too much. It’s pasta based, so it’s carb-heavy, but there’s also the likely chance that it’s marinated in high sodium soy sauce then pan fried in peanut oil. And then (because I just have to say it), there are probably some other ‘questionable’ ingredients in the noodles that may have familiar names of normal animal proteins but don’t taste very….normal. You know what I mean.

So what’s the solution to the negatives of lo mein? No, you don’t just have to ‘suffer’ from the food-baby stomach when you eat it. (Although if you do end up getting Chinese take-out, taking 2 activated charcoal pills will ease the discomfort it brings. Don’t ask how I know that.) Don’t worry, you’re not going to give it up completely either.  That would be all kinds of stupid and just wouldn’t make any sense.

What you ARE going to do, though, is make this recipe. Why? Because it’s easy, quick, delicious, and best of all….NO belly bloat. That’s right. You won’t look like you’re 9 months pregnant  or feel like you just ate a stone after eating this. This right here is low-carb lo mein, meaning there’s no actual pasta in it. Now I can just hear some of your thoughts right about now:

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“Sorry Jess. I call bs on that one. I can see noodles in that dish. They’re right there, so how CAN there be no pasta in it?” 

Relax, guys. It’s not a joke. There really is NO pasta in this dish. It really IS low carb. The ‘pasta’ in this lo mein dish comes from two ingredients: zucchini squash, and Shiritaki noodles. How did I do it? I’m glad you asked.

The zucchini, I shredded into what are called ‘ribbons’ with the help of a standard hand-held vegetable peeler that you can probably get at any major department store or multi-purpose grocery store where they sell kitchen gadgets. It’s pretty inexpensive and gets the job done just fine.

Now for the Shiritaki noodles. I’m gonna be honest with you guys upfront about these, but I don’t want you to panic or get freaked out. Deal? Okay. Shiritaki noodles are actually mainly made of… tofu. You ca buy them at major grocery stores or health food stores like Whole Foods in the gluten-free sections. They come in a variety of different shapes and varieties; the type that I usually use is Spaghetti, but they also make Angel Hair, Fettuccini, or even Macaroni. I’ve included a picture below so you can see what they look like:

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Now guys, I’ve said it before and I’ll say it again: please, PLEASE do not let the tofu scare you away from this recipe. I know that when most of us hear the word ‘tofu’ we instantly think of ultra-bland, ultra-nasty food that only health-nuts and fitness fanatics eat. (Or maybe you think of that Doug episode on Nickelodeon, I don’t know). But coming from a girl who has a genuine appreciation for her carbohydrates (that includes bread, pasta, etc), I promise you: these do taste JUST like the real thing when cooked properly. I’m serious. Don’t worry, the recipe will have all the details you need to prepare them the right way. It’s not complicated at all, and the result is just SO worth it. Think about it; you’re not really eating anything but vegetables, tofu, and meat (which I’ve even gone without sometimes). You make this for your family without telling them the ingredients, and they’re not going to know the difference between this lo mein, and the original. That’s how good this is.

The only real difference they may notice, is that they don’t have a bloated food-baby after eating it…and there’s absolutely nothing wrong with that.

FEED(ME) BACK: Name one ingredient that you’re slightly (or even very) nervous to cook with for the first time.

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Low Carb Lo Mein

CLICK HERE FOR PRINTABLE RECIPE

YIELD: 1 Serving

Ingredients

  • 1 package Shiritaki Tofu noodles
  • 1 medium size zucchini squash (either green or yellow work fine)
  • 1 Roma tomato, chopped into small chunks
  • 1/3 cup shredded carrot matchsticks
  • 1/3 cup protein of your choice (ground beef, chicken, turkey, pork, shrimp)
  • 1 teaspoon ground ginger
  • 2 tablespoons green onions, chopped
  • 3 tablespoons Hoisin sauce
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Szechuan sauce (like San-J)

Directions

1. In a small bowl, whisk together the Hoisin, soy sauce, lemon juice and Szechuan sauce and set aside.

2. Prepare the Shiritaki noodles. Place a colander in the sink. Open the package and drain noodles in colander. (Don’t get freaked out by the smell of the noodles. It’s the liquid they’re soaked in to stay fresh- we’re gonna get rid of it). Run cold water over the noodles, drain again, then place them in a microwaveable safe bowl. Microwave on HIGH for 75 seconds. The smell should be gone from the noodles now. If it’s not, microwave for another 60 seconds. Drain one more time. Use a knife to roughly chop noodles, just a little bit. Set aside.

3. Cut the stem off the zucchini squash and discard. Use your vegetable peeler to shred the entire zucchini into long ribbony strands. (Yes, the whole thing).

4. Heat a skillet over medium heat and spray with cooking spray. Add the zucchini ribbons to the skillet, and sprinkle with the ground ginger. Allow to cook for about 5 minutes. They should be somewhat limp, but still maintain their shape.

5. Add the Shiritaki noodles, meat, tomato and carrots to the skillet. Pour the sauce evenly over all of the ingredients and toss thoroughly.

6. Raise the heat to high, letting the sauce begin to bubble and continuing to stir until the sauce is completely absorbed, and the bottom of the pan is no longer slippery. Remove from heat and into a bowl. Sprinkle green onions on top of noodles and vegetables, and serve.