I took some liberties with the classic Shanghai Noodles and flipped it to my very own Shanghai Zoodle recipe. Admittedly, this starts with Naomi’s base recipe that she’s been making forever – with zuchinni noodles and all – but she thought it was too “pedestrian” to share.
Don’t ask, I don’t even know what that means. But I took her recipe and made some tweaks to it, like for starters I omitted the ginger from the sauce because the boys don’t like it and then skipped the bok choy because I’m always picking my way around it. The ground chicken was added in place of steak because variation makes all of us happier. Of course you can go for steak, or for that matter any meat like chicken, steak or pork.
The best part of this recipe is how easy it is to make and it only takes 25 minutes from start to finish. Yay to that, because I’m putting this one on repeat for the week since we have a crazy baseball schedule.
- ⅓ cup low sodium soy sauce
- ⅓ cup Mirin or any sweet rice vinegar
- ¼ cup Hoisin sauce
- 4 tablespoons red wine vinegar
- 4 tablespoons sugar
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil
- ¼ cup of 1-inch cut scallions
- 1 lb. ground chicken
- 3-4 large zucchini
- In a small bowl whisk together soy sauce, Mirin, Hoisin sauce, red wine vinegar, sugar and cornstarch. Set aside.
- In a wok or a large skillet over medium high heat, add sesame oil and heat until hot. Add scallions and saute until wilted. Add turkey, stir and cook until for 3-4 minutes or until cooked through. Add the sauce and bring to a boil, lower the heat and let simmer until sauce is thickened and reduced by half.
- Stir in the zuchinni noodles and toss to coat. Continue to stir and cook for another 3-5 mites until noodles are al dente or to your preferred textured. Serve immediately.