Miracle Noodle Recipes

I don't really have any fixed recipes that I use, but I normally just make Asian-style noodle stir fries with them as they don't really work all that well as an Italian-style pasta substitute. For the most part, I tend to use them in recipes that call for rice noodles such as Pad Thai or for Peanut Noodles. You can save so many calories with them that I can use actual peanut butter in the peanut noodles instead of powdered peanut butter such as PB2.

Oh, and I've never used the Miracle Noodle brand. I buy actual shirataki noodles from an Asian market. Usually JFC brand:

ndj1979 wrote: »

what are "miracle" noodles?

http://www.miraclenoodle.com/default.aspx

Wynterbourne wrote: »

I don't really have any fixed recipes that I use, but I normally just make Asian-style noodle stir fries with them as they don't really work all that well as an Italian-style pasta substitute. For the most part, I tend to use them in recipes that call for rice noodles such as Pad Thai or for Peanut Noodles. You can save so many calories with them that I can use actual peanut butter in the peanut noodles instead of powdered peanut butter such as PB2.

All of this. Rinse, dry thoroughly and dry fry in a pan. Use them in place of rice noodles or ramen (noodle bowls, stir fry - recipes with fish or oyster sauce work really well).

I know people use them for marinara or alfredo, but the taste and texture doesn't work for me.

thorsmom01 wrote: »

I just use regular pasta ( I like angel hair ) and fit it into my calories .

not sure how that was helpful....

eta:

I would also be interested in some recipes. Its not something i think I will ever buy again unless I get good recipes. The texture is quite off putting.

I tried adding hot sauce and parmesan cheese...lol was hard to eat

Pad Thai
2 container (8 oz ea.), Tofu Shiritake Noodle
1.5 lbs pork (or other meat), if desired
2 Tbsp, Olive Oil
6 tbsp(s), Vinegar - Cider
1 tbsp, Fish Sauce
1 Tbsp, Tomato Ketchup (44 oz Size)
1 tbsp (38.7 g), Hoisin Sauce
Sweetener, to taste
1 Tbsp, Fresh Ground Peanut Butter (2 Tbsp/33g)
2 cloves garlic, minced
2 large, Eggs - Whole, raw
2 tbsp(s), Peppers, hot chile, sun-dried
4 stalk, Onions, young green, tops only
56 gram peanuts

Boil noodles for 2-3 minutes & drain
Chop or process pork into very small bits
Make sauce out of nam pia, vinegar, ketchup, hoisin sauce and peanut butter. Add sweetener to taste (I used about 30 drops of Stevia)
Heat oil in wok (or large heavy skillet).
Add garlic and stir fry briefly.
Add pork and stir fry until no longer pink, breaking into fine pieces
Add drained noodles and onions and toss lightly to coat with oil
Add the sauce and bring to a rapid boil, gently folding the noodles until they absorb all the sauce.
Push the noodles to one side of the skillet. Pour in half the beaten eggs and cover the noodles. Repeat on the other side.
Cook until eggs are set.
Add peanuts and onions and fold the eggs and peanuts into the noodles.
Place noodles on a large platter. Garnish with chopped chiles.

Today, I sautéed some zucchini, yellow squash, matchstick carrots, and spinach. Then, added my rinsed noodles to the pan for a little while (actually added them before the spinach since that cooks so quickly). Topped it with marinara sauce. Tasted great and no texture issues.

arditarose wrote: »

lol...I eat two bags at once. I'm eating the tofu macaroni noodles now with three chicken sausages and 4 wedges of laughing cow cheese. Mac and cheese with meat for 400ish calories.

Just be sure to dry fry them first!

I have a really sensitive stomach!

Thanks for the drain, rinse and dry fry hint - I tried using these once and they were inedible... but all I did was drain and heat, not enough prep ... I will give them another try in a pad thai recipe.