Y’all. I used to be a noodle fiend. I loved all kinds and all applications. When I lived in Albuquerque years ago, there was a restaurant named Nothing But Noodles, and lemme tell you, that was a menu that made me happy. Italian noodles, Japanese noodles, Chinese noodles. I loved them all.
Obviously, noodles and I had to break up. But one of my favorite noodle dishes was Lo Mein—soft wheat noodles with a soy-based sauce and some bits of cabbage, carrot, and onion. If the cook knew what they were doing, they used a well-seasoned wok to make it and the noodles and veggies would get some nice, dark caramelized spots.
As I sat conjuring dinner one night, I had a craving for that flavor. But Asian sauces are notoriously complex, and I wasn’t sure it would even be possible to make something remotely close. I found a recipe for a homemade hoisin sauce, tweaked it for Primalization, and wokked it with some thinly sliced cabbage to stand in for noodles. Never even missed ‘em.
Primal Hoisin Sauce
4 Tbsp. wheat-free tamari or coconut aminos
2 Tbsp. almond butter
1 Tbsp. molasses or honey
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. chile-garlic sauce or 1/2 tsp. red pepper flakes
couple grinds of fresh ground pepper
Meat and Veg
2 lbs. pork, cut into strips or chunks (chops, tenderloin, shoulder, boneless spareribs all work fine)
1 carrot, quartered lengthwise then diced
1 onion, cut in half lengthwise then into thin slivers
4-5 mushrooms, cut in half then sliced thinly
oil/fat of choice, for cooking
2) Preheat large skillet or wok over medium-high heat. Add cooking oil/fat and pork, stirring. When one side is beginning to brown, add all the veggies, continuing to cook until cabbage is softened and onion is translucent, about 5-6 minutes. Add sauce and stir to combine, until sauce is heated through. Serve it up!