A bizarre thing has happened to me. Me, carb lover extraordinaire, now sees a big bowl of noodles and thinks….shrug.
Maybe it’s aging. Maybe it’s not having my own kitchen for 2 months and eating out every damn day, and going at one point almost an entire week without, as Queen Victoria would say, A Successful Movement. Well, the movie version of her said that.
Now meanwhile, what I missed the most in 8 weeks of traveling was having my own kitchen. We did not have an AirBnB this time, but stayed with a family to up the immersion level (we’ve just returned from 8 weeks studying Spanish in South America). But I don’t like cooking in someone else’s kitchen, using their invariably crappy knives and cutting boards, and sharing the not-so-spotless fridge and stovetop. So what I looked forward to more than anything was cooking.
Then again, I didn’t want to think very much. If you follow my instagram (and if you don’t, I’d be deeply grateful if you would: @nanlechou), you have seen me downright rhapsodic lately about Tieghan over at Half Baked Harvest. Tieghan is a wonderful cook and photographer, and she prints her weekly menus in a really delightful post called “Nine Favorite Things,” which is more like 50. So I’ve been making her stuff, mostly verbatim, except for this dish, because…well, it’s mostly noodles. I also wasn’t crazy about ground chicken, because I prefer meatballs to little floaty ground chicken crumbles.
But please, if you like, cook Tieghan’s version. Here’s the link to her recipe for Better than Take-out Szechuan Noodles.
Sesame Zoodles: The Adaptation
This was a super easy adapation. I kept Tieghan’s sesame oil, which is kind of genius; I also had plenty left over to roast some veggies the next day. You can see the sauce in the main pic above; I didn’t think to get a solo shot of it.
I made the zoodles and threw in a carrot.
You can buy these already spiraled, but wow, they’re kind of pricey. The spiralizer was a gift from my late and deeply missed brother-in-law, Larry Cobler, so when I cook with it I think of him and that is delightful.
I have been planning to do a meatball post forever, and finally, whoomp, here it is. For these, I used (of course) ground chicken, a mix of panko and uncooked oats for the bread, soaking those in a mix of about 1/1 ratio of soy sauce and sake. I also added a bunch of parsley and dill. Cilantro would have been awesome, but I didn’t have any, and lately I’m truly digging the subtlety of dill in combo with Asian flavors. There’s also a chopped up kale leaf and some cabbage in the veggie mix.
Finally I added an egg and some salt and mixed it all up.
For the sauce, I liked Tieghan’s idea of saucing the noodles with a mix of honey, soy sauce, and vinegar. But for me, sesame noodles have to have some kind of nut butter, because that’s how the take-out versions are in New York, where I learned to love them. So, as you’ll see in the recipe below, I just sort of screwed around and did my own thing.
The result was super yummy, filling without feeling heavy, and—gasp—actually completely paleo other than the grains (which a die hard paleo could leave out or replace with cooked quinoa).
So here they are: Sesame Zoodles fit for any hungry, hungry hippo on your list. Enjoy with a little green tea or a light rosé. Spring DOES eventually show up. This may help you remember that.