View Full Version : crispy chow mein noodles
11-19-2008, 12:31 PM
I was trying to raw-ify a recipe and I came up with this. They turned out pretty good!
Spiralize butternut squash
toss with some sesame oil, nama shoyu and spike seasoning
They turned out crispy, salty and slightly oily, pretty much like the real thing!
11-19-2008, 12:34 PM
This sounds really, really good!
Crazy Healer Lady
11-19-2008, 01:03 PM
Oh my gods.... You just saved me. Thank you! My boyfriend is a sucker for Cantonese Chow Mein, but pushes all the meat to the side and only eats the veggies/noodles. $15 for veggies and noodles? and there is no option for making it vegetarian.
BF wants to go raw, but loves his Chow Mein. I think you just saved me. I'm going to try this as soon as I get some squash. Thank you!
May I ask, though, what Spike seasoning is?
11-19-2008, 01:08 PM
Spike - From the Italian kitchen of late internationally acclaimed gourmet nutritionist, Gaylord Hauser, This is a flavor seasoning.
Spike's Seasoning Ingredients contains:
Salt and sea salt crystals, special high flavor yeast, hydrolyzed vegetable protein, mellow toasted onion, onion powder, orange powder, soy flour, celery leaf powder, celery root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and lemon peel, summer savory, mustard flower, sweet green and red peppers, parsley flakes, tarragon, rosehips, saffron, mushroom powder, parsley powder, spinach powder, tomato powder, sweet Hungarian paprika, celery powder, cayenne pepper, plus a delightful herbal bouquet of the best Greek oregano, French sweet basil, French marjoram, French rosemary, and Spanish thyme.
Spike's seasoning claims to contain no MSG but does contain hydrolyzed vegetable protein. Please read the following article, and decide for yourself: Hidden Sources of Processed Free Glutamic Acid (MSG) from the Truth in Labeling.
11-19-2008, 01:48 PM
Can I use herbamare in place of Spike?
11-19-2008, 02:16 PM
Keep it a secret when you are serving him his Chow.
11-19-2008, 04:55 PM
Ugh! I am bummed about the hydrolyzed vegetable protein :(
Raene: I am sure you could use any seasoning mix. I have never used herbamare.
Crazy: If you put them in the dehydrator overnight they get crispy like the chow mein noodles on top of chinese chicken salads. You could just not dehydrate the noodles for the restaurant, spagehtti-like chow mein noodles I think you are talking about. Also give the noodles time to marinate before serving to soften them up or just dehydrate for an hour or so.
11-19-2008, 05:04 PM
Sounds like the one to try......Thanks for Sharing.
Crazy Healer Lady
11-19-2008, 10:17 PM
Greenfeline: Definitely won't be dehydrating regular noodles :) I was actually going to do the squash noodles. When cooking, I would fry rice noodles, but it never worked so well.
Veganforlife: Wow, I can't believe you typed that out!! Thank you :) Sounds similar to an Epicure seasoning. I'll use those! :D No msg, no veggie protein, nothin' but herbs and spices, sans pesticides or preservatives. (Have I mentioned I love my company?? *gush*)
11-20-2008, 01:03 AM
Mrmmm...I happen to have all the ingredients to make these! What ratio of Bragg's Amino/Spike/Sesame Oil should I use? I don't want to overdo it on the Bragg's and make it too salty...done that. Not fun.
11-20-2008, 10:47 AM
Arcturis: I know I have gone overboard with nama shoyu before too! The best thing you can do is taste it as you go! You can always add more but you can't take it out.
For a smallish butternut squash with a nice thick neck I put a tablespoon or two of nama shoyu, and probably a tablespoon of oil, seasonings to taste. Good luck! It is really good on a chinese-type not chicken salad.:)
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