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Renotastebud’s Zoodle Pho

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“Are you Pho real?” Is what I asked the Dr. when he told me if I didn’t start cleaning up my eating habits I would have a stroke by the time I was 40. I was born to eat rich, decadent food. This is what I know, what I do for a living and what I am good at. Healthy food…seriously? Like cardboard brown rice and some bullshit vegetable? While it’s definitely ok to indulge and enjoy life, with my personal lifestyle and family genes, it’s best I clean it up a tad and behave myself.

I did research upon research and I discovered a program called the Whole30 through a fellow Girls On Food sister, Alex.  I have been on a Whole 30 approved lifestyle the last 20 days and have to say I am extremely impressed with the results and the options you have to choose from and how delicious my food still is. It has brought the chef back to life forcing me to create healthier dishes that are still flavor indulgent.  Today I was in the mood for a little Pho, but knew if I went out, I would have no clue what was really going into my bowl.

With that being said, I created my own clean version. Instead of using noodles, I grabbed a few zucchini’s, spiraled them with my fabulous Vegetti, and made “zoodles” instead. Check out the recipe below!

Renotastebud’s Zoodle Pho

Ingredients:

  • 1 Yellow Onion – Medium Diced
  • 1 cup shaved Carrots
  • 1 lb Shiitake Mushrooms
  • Zoodles (Using a spiraler, or vegetti, twist two medium sized zucchinis into the tool and get “noodles”
  • Roasted Chicken (optional)
  • Cilantro- minced
  • 1 cup Bean Sprouts
  • Lime wedges
  • Basil leaves
  • 64 oz. Organic Chicken Broth
  • 2 tbsp. Olive Oil
  • Pinch Sea Salt
  • Cracked Black Pepper
  • 1 bunch Bok Choy

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Preparation:

In a stock pot over medium heat, pour 2 tbsp. of olive oil and sauté chicken, diced onion, sliced shiitake mushrooms and carrots. When the vegetables start to turn translucent and release their juices (approx. 4-6 mins) add salt and pepper. (To taste, I use a generous pinch) Gently add your zoodles, and bean sprouts, and then chicken stock. Bring to a gentle boil, we don’t want to break the noodles. Keep the heat at medium low, so you can continue to develop the flavors of the onion, mushrooms and carrots for approximately 30 minutes. The last 5 minutes, add your bok choy, you will want to this to remain a bright green color.

Carefully spoon the pho into a bowl, and then top with minced cilantro, diced green onion, basil leaves and lime wedges.  Enjoy!

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RenoTastebuds

My passion for good eats and restaurants started when I was 5 years old. Yes, you read that correctly, 5. My grandparents were my foundation and always enjoyed everything from a good ‘ole hole in the wall burger to seared octopus at the San Francisco Ritz Carlton. Of course, they always brought along yours truly, and I believe they had no idea what kind of foodie fanatic they were creating. Our family restaurant was always, “Original Joe’s” in downtown San Jose. The waiter would kindly ask what I would like to eat, (expecting me to order something like a child’s sized spaghetti like the rest of my cousins) and I would very confidently state, “I would like a New York steak, rare, with seasonal vegetables and a baked potato with sour cream and chives, please.” My Grandpa would always laugh and tell the waiter, “She better marry someone with money, this girl is expensive!” Later in life, the fire for food that burned inside me grew into a full on blaze. I started off in the restaurant business and worked every single position that exists. With dedication and a strong desire to succeed, I soon grew to be a professional chef. I absolutely loved watching people enjoy the meal I put in front of them. I loved seeing families laugh and create memories over a heart felt meal that I had prepared. The intensity of the kitchen, the plating, the perfection of timing in bringing a dish all together was a rush that I craved on a daily basis. After 8 years, I did decide it was time to keep my passion alive through my family and friends, so here I am! Thankfully, I have had the blessing of living and experiencing great culture. I grew up in the San Francisco Bay Area with hanging chickens on the streets, eventually moving to the beautiful city of Chicago with my husband for a short stint only to settle in the Biggest Little City aka Reno, NV with Lake Tahoe as my back yard to play in. I have experienced everything from Alligator in the back woods of Florida, deep dish pizza in Chicago, to Escargot right here in Reno. I also spend a lot of time in Lake Tahoe finding the local hot spots and lounging on the beach. I’m looking forward to bringing you exciting, witty yet genuine reviews right here from the Reno/Lake Tahoe area! Check out my blog Reno Tastebuds.

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