... no spiralizer needed. Nor do you need be an eater of the Paleo variety or doing a Whole30 to enjoy this - promise. Simon-dislikes-cooked-vegetables-Patton loves this. Or so he claims.
Disclaimer alert! I'm not a cook/check/foodie so proceed at your own risk but I wouldn't share a recipe unless it was worth making - mom's honor.
I had some real deal Ramen about a year or so ago and it was so good. I also like the stuff that comes in the packets but the real deal left an impact and while we aren't doing a whole30 nor do we eat Paleo I still thought it wouldn't be terrible to try with zucchini noodles (zoodles, if you must). And so! I did and the results were pretty tasty.
4 chicken thighs cooked/baked/fried to your liking (I HIGHLY recommend this method but if you want to bake them or whatever them - do it up)
4 cups vegetable or chicken stock of your choosing (we like this stuff from Costco and its whole30 compliant anyway)
two heads of Bok Choy (washed and chopped - not super finely)
3/4 cup carrots chopped
3 zucchinis worth of "noodles" (I just use a veggie peeler because it's super fast and makes the perfect ribbon noodles for the recipe but spiralize your little heart out if it makes you happy!)
2 soft boiled eggs, sliced
3-5 cloves of garlic - minced
2 Tbsp olive oil
1 tsp ginger (fresh or not - I rarely have fresh on hand)
1 Tbsp tomato paste
1 Tbsp anchovy paste
1 Tbsp coconut aminos or soy sauce if you don't care about the Paleo/whole30 factor
1 Tbsp hot sauce (I just use Frank's Red Hot)
Okay. It's tough to screw this up, promise. I know you were worried.
zoodles ready for action.
Heat the olive oil up on medium heat in a large skillet or tall pot (or I just use the pan and drippings from the chicken) and sauté the garlic until soft. Chop (or I just tear it apart) your chicken.
Slowly add the broth, tomato paste, anchovy paste, hot sauce, ginger, and chicken. Cover loosely with foil and let simmer for 10-15 minutes.
Add the chopped carrots and stir in one head of the chopped Bok Choy. Let simmer a few more minutes (this is when I start the eggs).
right after the Bok Choy and right before the carrots went in.
Add the zucchini and coconut aminos and stir but don't let the zoodles get super soft before serving. I dish up the bowls and there's usually enough left over for a lunch (or admittedly - I love this for breakfast) for two. I just don't let it sit in the pan too long so that the noodles remain slightly crunchy. I reserve the other head of Bok Choy to put over the leftovers but if you're not a Boy Choy fanatic like I am - you don't have to do that!
Top with sliced egg and enjoy! I like eating with plantain chips but to each their own!
This makes enough to feed me and Simon and a little bit to a couple of non-picky kids (yes, I make a separate but simple meal for the kids - yes I'm the biggest enabler known to moms).
This is at the top of my freezer meal list to make before the baby comes. I might do a trial run to see how the Zucchini & Bok Choy freezes and if it's meh - I'll just add those along with the egg when I heat it back up.