I've used them with a stir fry of IP approved veggies, and chicken that I sauteed with garlic and some Bragg's aminos, then tossed with the Walden Farms asian dressing (just enough to give it a little flavor coating.
You said you had these before IP? How do they taste? They come at a good price from Miracle noddle but you have to buy so much that I've been afraid to try. Don't want to get stuck with a bunch of stuff nobody will eat. lol
You said you had these before IP? How do they taste? They come at a good price from Miracle noddle but you have to buy so much that I've been afraid to try. Don't want to get stuck with a bunch of stuff nobody will eat. lol
Not sure how much they are from Miracle Noodle, but I have been buying them from a place online called Julian Bakery. I have been doing low carb/paleo diet for a while and that is where I was buying my no carb and low carb breads. Once we get back to being able to have bread once in a while I will continue to order from them. I believe they are located in the San Diego area. Just do a search for that bakery name dot com.
Warmheart, I wasn't expecting to like them, but I do. I went into the 'shirataki experience' making sure not to expect an actual pasta-like flavor or texture from what I'd read, and that was a correct assumption. They are actually pretty flavorless (they take on the flavor of whatever you use with them, so before IP I used them with a little bit of cheese or laughing cow). I think the texture is what puts some people off- they are somewhat gooey. And the fishy smell (which goes away when you rinse them off).
I would certainly try them before buying in bulk because they seem to be a love-or-hate thing. I buy Miracle Noodles at the store for about $3 a bag in the refrigerated tofu section.
Rainbowsmiles has a recipe where she used the Miracle Noodles to make a pizza crust in her Mixin In The Kitchen thread. I'll go look real quick for it...
Found it: http://www.3fatchicks.com/forum/4446776-post166.html
But I use the noodles in stir frys a lot, my 'usual' is I either throw in cut up bell peppers or added cucumber or zucchini noodles along with a sauce made up of ~2tbsp WF Sesame Ginger + ~2tbsp Soy + ~1tbsp WF Peanut Spread + 1 tsp Sriracha + 1 tbsp Apple Cider Vinegar + 1 tsp Red Curry Paste - these aren't exact measured amounts btw, I just throw in this stuff.
I've also done ground turkey with Noodles, pickles, sauerkraut, and WF 1000 Island (a pseudo-Big Mac In a Bowl Stirfry).
I've also used the Miracle Noodles Rice, added it in with the Vanilla Pudding and 1/2 tsp Vanilla Extract for Tapioca Pudding.
Last night I mixed in 2 oz Low Fat Sour Cream + Red Pepper Puree + Chipotle, Angel Hair, and boiled&shredded Chicken Breast. Remember I am in Phase 4 though, so the Sour Cream is acceptable for me. Just an example of how to continue using them in Maintenance.
Sesame Noodles
1 or 2 7oz. bags of Miracle Noodle (the less noodles you use, the more the sauce is distributed, and the more flavorful the noodles are)
1/4 cup Kikkoman Soy Sauce
1/4 rounded cup WF peanut spread , softened in microwave 15 seconds on high
2 tbsp cider or rice vinegar
1 tsp dark sesame oil
2 tbsp Hot Chili sauce
2 cups shredded chinese cabbage and kohlrabi
1 cup bean sprouts
4 scallions, chopped
1 tsp sesame seeds
Directions:
Open bag of Miracle Noodles into a colander and rinse with cold water for a couple of minutes and boil for one minute, pat dry with a paper towel or small hand towel. Cut noodles with scissors to make smaller pieces. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce.
Sprinkle scallions and sesame seeds throughout the salad and serve. Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot! It’s makes great leftovers the next day!! I had to adapt this recipe to make it phase 1 compliant so it is not the original recipe she did on her show, but super Yummy!
Vietnamese noodle soup
3 cups organic reduced sodium chicken stock (or homemade)
Lemongrass sticks
1 clove garlic, minced
1 tsp minced ginger
1/4 tsp cardamom
1/8 tsp basil
1- 7oz bag of Miracle Noodle Angel Hair Noodles
1 boneless, skinless chicken breast sliced crosswise into 1/8 slices
1 cup bean sprouts
2 scallions, sliced into 1/4 inch pieces
1 tsp chili sauce(optional)
1/2 lime, cut in half
1/4 cup chopped cilantro
1/3 cup of mushrooms-any variety (optional)
1 thinly slice chili pepper with seeds removed (optional)
Directions:
In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger, lemon grass sticks, ½ jalapeno, basil and cardamom and let simmer for 10 minutes.
In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
Add chicken to stock and let cook for 5 minutes(until completely cooked)
Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.
I could swear I was at the Vietnamese restaurant, but without the calories!
Turkey Pho Soup (phase 1-4) serves 2
Toast the spices:
2 tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick
Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
1 quart low fat turkey or chicken broth
2 cups mushrooms chopped
1 3-inch chunk of ginger, sliced and smashed with side of knife
1 teaspoon Walden Farms pancake syrup
1 tablespoon fish sauce, or more to taste
1-2 cup kale, chopped into bite-sized pieces
1 pound turkey breast, shredded or chopped
2 packages of angel hair miracle noodles (rinsed well)
1-2 tablespoon cilantro, chopped- for garnish (optional)
1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
Sriracha chili sauce to taste
In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
Reduce the heat to medium-low and let simmer for 20 minutes.
Taste the broth and add more pancake syrup or fish sauce, if needed. Add the kale & mushrooms and cook for 1-2 more minutes. Remove from heat.
Add the shredded turkey and the rinsed miracle noodles. Allow to sit for 5 minutes.
Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.
Thai chicken & Noodles
14 oz chicken breast
6 mushrooms
2 bags of Miracle Noodles
1 c light coconut milk
2 tbl soy sauce
3 cubes Dorot Crushed Garlic
3 cubes Dorot Chopped Chili
3 cubes Dorot Chrused Ginger
1 tbl lemon grass
1 tbl line juice
Directions:
Slice mushrooms and chicken into thin slices
Stir fry the mushrooms and chicken until the chicken is cooked then leave on low
In a mixing bowl, place the coconut milk, soy sauce, chili, ginger, lemon grass, and lime juice and miz thoroughly
Pour mixture on the chicken and mushrooms and mix well.
Rinse and drain the Miracle noodles
Add the Miracle Noodles to the pan and mix well. Cook for about 4 minutes.
Racheal Ray - Hot or Cold Sesame Noodles Recipe
1 or 2 7oz. bags of Miracle Noodle (the less noodles you use, the more the sauce is distributed, and the more flavorful the noodles are)
1/4 cup Kikkoman Soy Sauce
1/4 rounded cup WF peanut spread , softened in microwave 15 seconds on high
2 tbsp cider or rice vinegar
1 tsp dark sesame oil
2 tbsp Hot Chili sauce
2 cups shredded chinese cabbage and kohlrabi
1 cup bean sprouts
4 scallions, chopped
1 tsp sesame seeds
Directions:
Open bag of Miracle Noodles into a colander and rinse with cold water for a couple of minutes and boil for one minute, pat dry with a paper towel or small hand towel. Cut noodles with scissors to make smaller pieces. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce.
Sprinkle scallions and sesame seeds throughout the salad and serve. Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot! It’s makes great leftovers the next day!! I had to adapt this recipe to make it phase 1 compliant so it is not the original recipe she did on her show, but super Yummy!
I'll be using Miracle Fettuccine with my Italian Sausage (turkey) and peppers recipe. I skip the onions and use canned tomatoes - our only tomato of the week. I've used the Miracle Rice with a couple of my regular recipes including my Lemon Pepper Shrimp recipe.
Warmheart, I wasn't expecting to like them, but I do. I went into the 'shirataki experience' making sure not to expect an actual pasta-like flavor or texture from what I'd read, and that was a correct assumption. They are actually pretty flavorless (they take on the flavor of whatever you use with them, so before IP I used them with a little bit of cheese or laughing cow). I think the texture is what puts some people off- they are somewhat gooey. And the fishy smell (which goes away when you rinse them off).
I would certainly try them before buying in bulk because they seem to be a love-or-hate thing. I buy Miracle Noodles at the store for about $3 a bag in the refrigerated tofu section.
thanks for the sugestion. I'll check next time I'm at the store.
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
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Quote:
Originally Posted by IP43
OMG -- ty for posting these great recipes. You should put 'em in the "recipe" thread. sounds delish
Pretty much all my recipes came from there. I scoured those threads a couple of times creating my recipe book. I'm not creative like Lizzr and Rainbow. I do a good job of copying and pasting and formatting.
I get the angel hair kind and use it as pasta. Then I make this http://chezpim.com/cook/fifteen-minutes as my tomato sauce and my protein is extra lean ground beef meatballs. Soooooo good.
After I rinse the heck out of them I warm them in a dry pan instead of blanching them in boiling water. It gets them warm enough and gets rid of excess moisture which I find makes a huge difference.
Ideas for shirataki noodles?
Don't want to get stuck with a bunch of stuff nobody will eat. lol
