Let’s talk noodles. If you’re going to make something that typically uses noodles in the recipe, what do you use in place of? OR do you just go for it and get traditional noodles?
Hey. I’m not here to judge – at all. But seriously ….let’s talk noodles. There are so many options nowadays to replace the typical noodle/pasta. We’ve got gluten & grain free options, there’s wheat ….or we can use spaghetti squash and zoodles in place of any noodle all together. I LOVE that we have the options to steer clear of the traditional pastas and noodles if we so choose. I personally love the flavors and added nutritional benefits of using veggies as noodles so those are usually my go-tos.
In this particular recipe that I’m sharing today, I used Miracle Noodles. They have a variety of different types and flavors — some of which are fettuccini and rice, as well as a spinach noodle. You can check out their selection here but I’m going to move on and tell you more about why I started incorporating these noodles into my meals.
I’m not gonna lie — I actually tried Miracle Noodles many, many years ago. I noticed that they had absolutely no calories, no fat, no sugar ….and so on! What the heck? Could this even be real? At the time, I watching all those numbers so adding these noodles in was a no brainer! But let me tell you – the smell is a little off putting when you open the bag. I wasn’t sure if it was going bad or what but I did some research and learned that it was normal and ‘all was well’. I just make sure to rinse thoroughly & done …no more smell. I was so excited that you can eat the entire bag with a few other ingredients and not put a dent into the amount of calories I wanted to take in for the day! The noodles don’t really have much of a flavor, per se. They take on whatever flavors are in the recipe you are creating for these noodles and I love that.
Let’s fast forward to the present. I’m all about fueling my body with foods that will nourish. That said, I know that these noodles don’t have much to offer by way of getting in a lot of vitamins and nutrients BUT they are made of water soluble fiber AND the pre-biotic properties of the konjac plant (what these noodles are made from) support gut health! They don’t have anything that will detour us from keeping our health a priority! Now don’t be mistaken for similar noodles that are made from soy. Miracle Noodles do not contain soy. They are very gelatinous and almost translucent and again, pretty much just take on the flavor of whatever it is you’re making.
Are they paleo? I don’t know. I really don’t even know if I like to put foods into the categories of paleo, primal etc. and so on. All I know is that they don’t do any harm to my body and don’t have any effects on me keeping in line with my goals in maintaining a healthy lifestyle! I can add any ingredients to these noodles and bulk up the nutrition that way and all the while, the noodles will bulk up my meal! They are a great alternative to any pasta or noodles if you’re trying to steer clear of those items. As I said in the beginning of this post, I really like using veggies as “noodles” (zoodles) BUT they do have add an additional flavor ….so when I’m itching to keep the flavors specific to the ingredients I want to taste, I opt for Miracle Noodles (or the rice — in fact, I have a great recipe here using their rice noodle!).
Buffalo “Arroz” Con Pollo Casserole
Miracle Noodle also offers pre-made meals so you can grab a package of Ready-to-Eat: Vegan Spaghetti Bolognese, Pad Thai, Spaghetti Marinara, Green Curry Noodle! These noodles in it of themselves are basically ready to eat but in pinch or busy weeknights, these pre-made meals are definitely a huge help!
As you can see, there is a Ready-to-Eat Pad Thai ….and I’m not going to lie – I don’t know that this recipe is truly considered a Pad Thai because I don’t use peanuts or chili paste/sriracha that perhaps you’d taste in a true Pad Thai recipe but I just went with the ingredients I love and eat. It’s gooood! My hubby said, “We should keep this meal in rotation….” and I agree, it’s good and super easy to toss together. I think you’ll agree!
- 1 package Miracle Noodles - Angel Hair*
- 2 cooked chicken thighs, diced
- 2 tbsp avocado oil (or favorite cooking oil)
- 1/2 cup chicken broth
- 3 tbsp coconut vinegar
- 2 tbsp coconut aminos
- 1.5 tbsp fish sauce
- 1.5 tbsp diced green chili's
- 4 garlic cloves, minced
- 1 tsp grated fresh ginger
- 3 tbsp green onions, sliced
- 1 heaping cup/or big handful of bean sprouts
- 1/2 lime, juiced
- 1/2 tsp red pepper flakes
- 10-12 almonds, chopped
- In a large pan, warm avocado oil. Add garlic & ginger to heat through (don't let them burn)...then add in diced green chili's and cooked chicken - stir to incorporate & let warm up for about 3 minutes.
- Add all liquids: chicken broth, coconut vinegar, coconut aminos, fish sauce and lime juice. Mix together and keep a low simmer going for 10 minutes. While this is warming through, rinse, strain and drain the angel hair Miracle Noodles -- make sure to rinse well with warm water. Let them sit in strainer to drain thoroughly.
- Add noodles* to the pan and toss with ingredients in pan. Let it do its thing for 5 minutes, stirring once. Mix in the red pepper flakes, green onions, bean sprouts & let it all warm through for another few minutes.
- Serve with chopped almonds and fresh cilantro if desired.
- *I like to cut the noodles with kitchen shears so they aren't as long.