Lunch is Ready: Zoodle Top Ramen

I was wandering through Target the other day, which I am prone to do, and found that veggie peeler thingy - the one that turns your zucchini into "noodles." Sold! I made my purchase and went home to scour Pinterest for the perfect first recipe.

It's January and it's cold out... I crave soup. I crave soup that I can't eat... ramen. The gluten and the soy are big no-no's for me. So, here's what I did instead... you could call this my maiden voyage with my Vegetti. There's no looking back now.


First, the ingredients:

2 Medium Zucchini - zoodled

1 bunch of green onion - finely chopped

1 small carton of sliced white mushrooms

1/2 a small bag of frozen peas

1 roasted chicken - de-boned and shredded

2 cartons of low sodium organic chicken stock.

2 chicken bullion cubes

2 tablespoons roasted sesame oil

and a few healthy dashes of McCormick's asian flavored seasoning - It's mainly garlic, chili, sesame, ginger, onion...

First things first, de-bone and shred your chicken, chop your green onions, and zoodle your squash. 

Heat up your soup pan - (I don't have a Wok, which would also work here but then it's less dishes to do it all in one pan) Toss the sesame oil, mushrooms, onions, and peas together until the mushrooms start to brown. 


Next, add the seasoning and zucchini noodles and toss a bit more. 


Finally, add the broth, bullion, and chicken. Bring to a boil. Then, simmer for about 30 minutes.


While I was not so sure that squash could really fill in for noodles, the zucchini added a great flavor and came out long and twisty like a ramen noodle. And, I think we can all agree, a regular gluten free noodle just doesn't cut it. It clumps together and turns to paste. Not so with the squash!

My only problem now is whether to use a spoon or a fork!


So, who's hungry?

This is Not the End,

Amie Longmire