Okay so you watched yesterday’s epic video. Check.
At the end, after I stopped recording, I added a spoonful of Pauline’s favorite Fighter Diet condiment—mustard, and BLAMMO—I ate up the whole bowl. Not the most fabulous gastronomic concoction, but slurpable.
It wasn’t the noodles in the end, my friends. It was the CHEESE. The CHEESE PRODUCT. The cheese product SUCKS BIG DOOKY WADS IN HELL. The noodles are cool though.
So I returned my used cheese to Whole Foods. You can do that you know. I have no shame. I got a gift card for $5.99 and used it to buy a couple more packages of shirataki noodles. Miracle Noodles may seem like the only option but they aren’t. NoOodle makes its identical version for about the same price, and the directions on that package just call for draining and rinsing.
Back at home, I got out my favorite and most food-stained cookbook, How to Cook Everything, by Mark Bittman, and made up a batch of peanut sauce in the food processor using coconut milk, olive oil, roasted peanuts, soy sauce, tumeric, garlic, cilantro, lime juice and a teensy bit of brown sugar.
miracle noodles with kimchi, diced chicken and peanut sauce
I ate 4 tablespoons, or 1/4 cup. That’s 168 calories, 4 grams carbs, 16 grams fat and 3 grams of protein. While it’s obviously not calorie- or fat-free, I didn’t break the bank. Next time I’ll make it with light coconut milk and save more calories—1/4 cup of regular coconut milk equals 120 calories while the light version has only 38. That’s an 82 calorie difference for about the same taste. And note, this is the kind of sauce you would drink if no one were looking. It’s that good.
So I tossed the noodles with the sauce and about six ounces of my ubiquitous baked boneless chicken thighs, mixed the whole thing with a big bowl of lettuce and inhaled it. (Would have loved it with steamed broccoli but I didn’t have any on hand.)
End result—noodles stay. Cheese product gets voted off the island.
Click here for Bittman’s peanut sauce recipe. You’ll see that I left out the lemongrass and shallots. I didn’t have them. Peanut sauce is a very forgiving sauce. The cilantro was my husband’s idea and it knocked it out of the park.
If you try the noodles let me know what you think! Like, do you gag over the “squid eyeball” texture or do you relish the pop and bounce?
Catch you later Yentas,
XOBY!
