169 Calorie BIG, BIG, BIG Bowl Of Noodles

MrsDrake678

bump

LethaSue

I was married to a Chinese Chef and he used to use shredded lettuce in his ramen noodles in place of bean sprouts at times. Also a small amount of sesame oil drizzled in the bowl at the end give it that wok flavor. Great with hot oil too. We used to break a few pieces of aspargus in them. Or add a broken egg in the stock during the last minute of cooking. Don't forget the thinly sliced green onions after they are done.

LethaSue

Dont cook the lettuce though........... just put it in a bowl and add the noodles at the end.

inspirem

bump mmmm!

nmterp

bump

fabi8081

Bump

lk27

Sounds good. Hopefully they have these ingredients at my grocery store. I don't think we have an asian market in my small town.

JamesonsMommy

bump

SHDenver

bump

JNALTBK

Yumm ... thanks.

faizazarin

BUMP

AScarbrough19

bump

trishlambert

I've used broccoli slaw as a "filler upper" with shirataki noodles...it works really well too! I'll have to try the bean sprounts...

Fairyfli

hmm sounds interesting may have to try it! Thanks!

houzkat

Bump!

fitnessyeoja

bump

Caitlinhappymeal

Are the noodle actually made from tofu? Never heard of them before. How many cals per 100g in the noodle and how many g's do you have per portion. Sounds interesting. Xx

wagner78

bump

Kimmy430

Bump

anikkim0915

This sounds so good!! I will have to try this for sure

jyls

bump bump bump. Can't wait to try

alyssaguirguis

This sounds really good...but nonstick pan plus nonstick spray plus high heat equals release of carcinogens.
Just a thought if there's any way to change the recipe and still taste good.

Also, I've been making shredded zucchini in food processor and mixing that half and half with pasta.

Peep_chic

I was married to a Chinese Chef and he used to use shredded lettuce in his ramen noodles in place of bean sprouts at times. Also a small amount of sesame oil drizzled in the bowl at the end give it that wok flavor. Great with hot oil too. We used to break a few pieces of aspargus in them. Or add a broken egg in the stock during the last minute of cooking. Don't forget the thinly sliced green onions after they are done.

mmm good to know I'll keep in mind

finallychelle

Are the noodle actually made from tofu? Never heard of them before. How many cals per 100g in the noodle and how many g's do you have per portion. Sounds interesting. Xx

Shirataki noodles are made from 100% konjac yam (a Japanese yam). The tofu-shirataki noodles have tofu blended into the shirataki too create a noodle that looks a little more like pasta.

Pure shirataki noodles have 0-10 calories per 100g, depending on brand, and tofu-shirataki noodles have about 20 calories per 100g.

Enjoy!

-Chelle

finallychelle

I was married to a Chinese Chef and he used to use shredded lettuce in his ramen noodles in place of bean sprouts at times. Also a small amount of sesame oil drizzled in the bowl at the end give it that wok flavor. Great with hot oil too. We used to break a few pieces of aspargus in them. Or add a broken egg in the stock during the last minute of cooking. Don't forget the thinly sliced green onions after they are done.

Great tip! I also use bok choy a lot for bulk.

nmoreland

bump

finallychelle

what is kimchi?? Is it just a hot sauce like tabasco??

Kimchi is fermented vegetables that have been spiced. The sauce I mention is for spicing the veggies. In Korea the most popular kimchi is made from fermented cabbage.

You can use any kind of hot sauce you want, though!

KMSForLife

bump

wolffcm

bump!!!

nurse_christieyne

Sounds great. Thanks.