169 Calorie BIG, BIG, BIG Bowl Of Noodles

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  • MrsDrake678
    MrsDrake678 Posts: 90 Member
    bump
  • LethaSue
    LethaSue Posts: 285 Member
    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
    LethaSue Posts: 285 Member
    Dont cook the lettuce though........... just put it in a bowl and add the noodles at the end.
  • inspirem
    inspirem Posts: 182 Member
    bump mmmm!
  • nmterp
    nmterp Posts: 74
    bump
  • fabi8081
    fabi8081 Posts: 232 Member
    Bump
  • lk27
    lk27 Posts: 257 Member
    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
    JamesonsMommy Posts: 771 Member
    bump
  • SHDenver
    SHDenver Posts: 87 Member
    bump
  • JNALTBK
    JNALTBK Posts: 136 Member
    Yumm ... thanks.
  • faizazarin
    faizazarin Posts: 5
    BUMP
  • AScarbrough19
    AScarbrough19 Posts: 124 Member
    bump
  • trishlambert
    trishlambert Posts: 213 Member
    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
    Fairyfli Posts: 13
    hmm sounds interesting may have to try it! Thanks!
  • houzkat
    houzkat Posts: 78
    Bump!
  • fitnessyeoja
    fitnessyeoja Posts: 357 Member
    bump
  • Caitlinhappymeal
    Caitlinhappymeal Posts: 185 Member
    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
    wagner78 Posts: 72 Member
    bump
  • Kimmy430
    Kimmy430 Posts: 10 Member
    Bump
  • anikkim0915
    anikkim0915 Posts: 100 Member
    This sounds so good!! I will have to try this for sure
  • jyls
    jyls Posts: 42 Member
    bump bump bump. Can't wait to try :love:
  • alyssaguirguis
    alyssaguirguis Posts: 15
    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
    Peep_chic Posts: 369 Member
    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 :wink:
  • finallychelle
    finallychelle Posts: 350 Member
    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
    finallychelle Posts: 350 Member
    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
    nmoreland Posts: 183 Member
    bump
  • finallychelle
    finallychelle Posts: 350 Member
    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
    KMSForLife Posts: 577 Member
    bump
  • wolffcm
    wolffcm Posts: 8 Member
    bump!!!:smile:
  • nurse_christieyne
    nurse_christieyne Posts: 231
    Sounds great. Thanks.
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