MIRACLE NOODLES - GLUTEN FREE

This is one of my favorite gluten free meals. And it so easy and quick to make.
Have you heard of “Miracle Noodles?”
These translucent, gelatinous Japanese noodles, which are made from the konjacyam, are low in calories and carbohydrates

These are my go to pasta with out the extra carbs and gluten. Shirataki noodles come pre-packaged in liquid, portioned out in a plastic bag that gets refrigerated. ( but you can find them in your local market kept near the dry pasta.) The noodles are watery and emanate a faint, fishy odor (though they’re 100 percent vegan), which comes from the plant they are made from. Shirataki noodle manufacturers recommend rinsing, draining and drying

Ingredients

1/2 tbs oil
2 tbs fresh garlic, minced
2 tbs fresh ginger, minced
5 scallions, whites and greens separated and thinly sliced
1 tbs sriracha ( or to taste )
1 bell peppers, assorted colors, cut into thin strips
6 oz mushrooms, thinly sliced
1/2 cup of broccoli per person
2 7-oz bags shirataki noodles (I use
4-5 oz chicken per person ( cook before adding to soup )
sriracha, to taste
1/2 c parsley,chopped
2-3 cups of water or vegetable broth

Instructions

Thoroughly rinse the shirataki noodles in hot water. Using kitchen shears, cut into shorter lengths. Fill a large pot with water or vegetable broth and bring to a boil. Add noodles and sriracha and boil for 1 minute and set aside.

Heat oil in a large skillet or wok over medium-high heat.Add garlic, ginger, stirring, until fragrant, 1-2 minutes. Add chicken and cook until done.

You can also add the peppers and mushrooms and broccoli give a quick stirring. I like my vegetables crisp so I don't cook long at all.

Place indigence in large soup cup or bowl then added noodles and pour broth over and let sit for 1 minute.

Enjoy

Can't find these wonderful noodles? Click below.

Comments

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