Therm Scissorpunch Noodles
April 19, 2018
I am obsessed with Star Wars, I watch the movies, the TV shows, read the books and comics, and even listen to podcasts about it. The thing is, there is never really food in Star Wars. The recipe for blue milk is milk and food coloring, it's not really worth a blog post. One day maybe I can get my hands on a porg to grill, and please call me if you figure out a way to make Rey's magical growing bread.
So when I saw the new trailer for Solo and there was a lobster looking dude eating some crazy blue-green noodles I decided instantly I was making them. When I found out the guys name was Therm Scissorpunch I got even more excited!
Since his name was Therm and he was obviously a lobster, my first thought was to do a thermidor sauce for the noodles, but lobster thermidor is gross. I took the idea of a creamy sauce though, but transitioned to coconut milk from actual dairy. The noodles in the picture look like sweet potato starch noodles that you may know from the Korean dish japchae. I made a green sauce from coconut milk, kale, and cucumber and used it to dress the noodles before tossing in more cucumber, hot peppers, and scallions. Before I went green I first was thinking the noodles were a bluer hue and tried to use purple yams to make the color. Things got real weird and the flavor of the yams was also not great. I saved about 2 tablespoons of the cooked yam though to add a slight blueness to the green noodles. Back to the drawing board, I put some kale, cucumber, scallion, the few tablespoons of purple yam, coconut milk, soy sauce, rice vinegar, sambal chile paste, and honey into a food processor and blended it up, then strained out the green juice. Toss the noodles in the juice with cucumber, chiles, and scallions. Then of course the lobster. These noodles were great. I liked the cold refreshing flavor and the chiles packed a (scissor)punch. I thought I got the color pretty good and I even bought this brass bowl just for this photo. Kale and cucumber juice can taste WAY to healthy but there was plenty of coconut milk, mayo, soy sauce, and honey to balance that and make it taste more like a refreshing noodle salad. It really was a pain to get the lobster to hold these noodles for the photo but I finally made it work.
Therm Scissorpunch Noodles
- 3 stalks Kale
- 1 Cucumber
- 3 Scallions
- 1 small purple yam cooked
- 1 cup Coconut Milk
- 1 Lime juice
- 3 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 2 tablespoons chile garlic sambol
- 2 tablespoons Honey
- 1/2 pound dangmyeon sweet potato noodles cooked to package instructions, strained and rinsed
- 1/4 cup Mayo
- 1 cup chopped cucumber
- 5 Scallions chopped
- 3 Red Chiles sliced thin, some seeds removed
- 2 lobsters cooked and meat removed from the shells
- Put all the sauce ingredients in the food processor along with a pinch of salt and blend until it becomes a paste. Strain in a mesh strainer for 30 minutes pressing on the mixture occasionally to remove as much liquid as possible. Discard solids.
- Taste the juice mixture and add more soy sauce or other seasonings if needed. It will still taste a little too healthy at this point but there will be mayo involved soon so don't worry.
- Toss the noodles in a large bowl with about half the juice mixture. Add the mayo and add more of the juice mixture as needed to dress the noodles. Taste and adjust as needed with more soy sauce, vinegar, lime juice, sambol, or honey.
- Add the cucumber, scallions, chiles, and lobster and toss well. Serve.