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Saturday, March 26, 2016

Mì Bí Ngòi Xào (Zucchini Pasta Medley)

Listening to the raindrops, as my dear husband suggested, didn't help me fall asleep. I should have known better not to drink warm tea too late in the day, but I needed something to help stimulate my digestion after dinner. It's pass 1:00 a.m and I am wide awake. So I blogged hoping that I will find myself waking up in the morning with the laptop on my stomach and nothing has been written about the zucchini pasta. No such luck.

Last month when I saw a KitchenAid spiralizer attachment commercial on tv, it reminded me of the zucchini noodle dish that I had at La Toque in Napa.  I knew it had to be the next dish.

As my girls watched me spiralized zucchini into noodle, their faces lit up; my little one's mouth opened in astonishment. It was like a free magic show - well, sort of. That evening, all we had for dinner was the zucchini pasta medley. The zucchini noodle absorbs all the yummy flavors from  the tamarind fish sauce; the sweet bell peppers; the seared shrimps and salmon; the sweetness of bean sprouts, and the nutty flavor of roasted peanuts. By far, this is one of my healthiest, favorite, delicious Asian-inspired noodle dishes. 
RECIPE: Zucchini Pasta Medley 

4 zucchini
1 large piece salmon
1/2 lb shrimps
2 cups bean sprouts
2 large bell peppers
1 cup chopped cilantro
2 eggs
2 teaspoons milk, for the eggs
roasted peanut 
1 tbsp garlic

for the sauce
1/4 cup fish sauce 
6 tbsp brown sugar 
3 tbsp tamarind paste
1 tbsp finely chopped garlic 
Preparing Zucchini Pasta

Cut the zucchini into long pasta by using a spiralizer tool or a vegetable peeler.  Set aside.
Preparing the Sauce

I purchased this box of tamarind stir-fry paste at Bel Air store but you can also get this huge jar of concentrate cooking tamarind paste below at any Asian store for  a lot less.

Place all of the ingredients for the sauce into a bowl, whisk together.  Heat the oil in a sauce pan set over medium heat. Add the garlic and cook until it’s just fragrant.  Add the sauce.  Mix well. Set aside.

Preparing Scramble Eggs 

In a bowl, whisk the eggs and milk. Heat the oil in a skillet set over medium heat.  Pour the egg mixture into the hot skillet.  Do not stir immediately.  Wait until the first hint of setting begins, using a spatula to push eggs toward center while tilting skillet to distribute running parts.

Continue cooking until the eggs are as soft or as firm as you like them.  Break apart large pieces as they form with your spatula.  Avoid leaving the scramble eggs on the heat too long as it will become dry, and rubbery eggs.

Preparing Bell Pepper

Cut the bell pepper into thin strips. Set aside. 
Preparing Salmon and Shrimps

Slice the salmon into strips about 2x1-inch pieces.  Peel and devein shrimp, leaving the tail on.
Frying Salmon and Shrimps

Bring a skillet over high heat.  Add in oil.  Place salmon pieces on a hot skillet and cook until both sides are crispy.  Do the same to the shrimps.

Preparing Peanuts


Pan roast the peanuts over medium-low heat until golden brown. Place peanuts in a ziploc bag and slightly smash them. Set aside. Using Planters dry roasted peanuts would save you time.   
Cooking the Pasta

Place a large skillet over medium heat. Add in oil. Toss in pasta and cook for about 2 minutes until soften. Don't overcook the pasta. Transfer pasta to a colander and let it rest for a few minutes to allow the moisture to release.  Drain the excess liquid.  Set pasta aside.

Bring the same skillet over medium heat.  Wipe the skillet with a paper towel to remove the excess water.  Add in oil, and garlic, and cook until the garlic is fragrant. Add bell peppers and cook for a minute, stirring frequently.

Toss in the pasta. Pour the sauce over the pasta.  Stir to combine until heated through.

Add shrimps, salmon, and egg.  Mix well.  Turn off the heat then add cilantro and roasted peanuts.  Save some cilantro and roasted peanuts for garnish.

Plate pasta onto a serving dish.  Garnish with peanuts and cilantro leaves. Serve with lime wedges.  We actually ate directly from this iron skillet.

If the zucchini pasta medley isn't enough carbs for you, this Japanese noodle (udon) will satisfy your taste buds and belly. This dish is made with the same tamarind sauce in zucchini pasta medley PLUS mushrooms, asparagus, basil leaves with the udon noodle MINUS zucchini, salmon, cilantro, and roasted peanuts.

Eat well. Stay Healthy.


  1. Is that brown sugar or white sugar used in the Zucchini Pasta recipe?