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-   -   Shirataki Thai Coconut Peanut Noodles--super low (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/709472-shirataki-thai-coconut-peanut-noodles-super-low.html)

ouizoid 02-10-2011 06:52 AM

Shirataki Thai Coconut Peanut Noodles--super low
 
1 large package Miracle Noodles rinsed VERY well and drained and pandried

Fry gently in frypan til moisture evaporates

Sauce

2 Tbs soy sauce
1/2 tsp or less (depending on your tolerance) chili garlic sauce
1/4-1/2 tsp minced garlic and ginger (I buy them jarred and preminced)
SF Coconut Davinci's to taste (1 Tbs to start and then add as you like)
1 Tbs Peanut Flour (or peanut butter if you do that)


Add as you like, chopped sauteed veggies: I usually add sliced green onion, mushrooms, and cabbage

If you are making this a dinner, add Protein--shrimp, chicken or lean beef, and perhaps some eggwhite/egg

The basic recipe without protein and using peanut flour is less than 50 calories.

Charski 02-10-2011 07:42 AM

Wow, girlfriend, you are really on a roll lately! :laugh: Is DH still out of town?! :dunno: :D :hugs:

ouizoid 02-10-2011 07:48 AM

I AM on a roll. Mostly indulging in my cooking hobby--and I have lists of recipes I have created over the years that I have never posted, because LCF has not traditionally been interested in lowfat recipes--but it seems there is a small niche for that, so I am sharing some of them--and then there is the whole mad scientist thang ;) My biochemistry training makes me start dreaming up weird combinations, and then I can't resist experimenting, lol!

Charski 02-10-2011 08:41 AM

Well you keep right ON going, because we're enjoying all heck outta those English muffins - we call 'em "Ouisue Bread" in this house! :laugh:

pooticus 02-10-2011 09:04 AM

Holy Smokes honey! Consider me one of the niche! ;) :D :clap: You rock!!!!

Ok so I'm gonna make the Ouises Bread for the first time but can I just say, I've now made KevinPAs bread mix 2x now and I have to use the nut free one...and I love Kevin, but don't know what all the hoopla is about that bake mix. So far, everything I've baked has risen beautifully and fallen 3/4 of the way through. It eat's ok, meh, but the taste just isn't what I want. So I'm gonna follow my sweet friend Char's rec and make yours! :D :clap: :clap:

ouizoid 02-11-2011 08:48 AM

OK Pootie--and then report back on how you likee!

magnamater 02-13-2011 12:14 PM

marking my spot.

Sounds so yummy.

Could this be a Thai soup with some coconut milk and broth?

Maybe some green curry paste?

I don't cook Thai, but do love it.

Anyone?

magnamater 02-16-2011 04:25 PM

I have made this, and it is DA BOMB!

This is good enough to want every day. Cannot believe how yummy.

If you love Thai, you MUST try this.

jerikay 02-19-2011 11:09 AM

Are there different size bags? I just found some shiratake noodles at an oriental grocery store! It is a 7 oz. bag. I plan to try this recipe this weekend!

ouizoid 02-20-2011 05:08 PM

magna! so glad you liked!

Barbo 02-20-2011 08:06 PM

Quizoid Recipe Maven
 
Today I doubled your E. Muff recipe and tweaked a little.
Added almond flour and deducted some of the Flax.
Put in Char's wheat bran. Your recipe is so versatile and fun
to work with. They came out very tasty and toast beautifully.
Next time I'm going to make toasted cheese sandwich and
some tomato soup.

You noodle recipe looks wonderful. I love peanutty anything.
We had an interesting experience with these noodles last night.
Made an eggplant/portabella mushroom, 3 cheese lasagna.
It wasn't quite thick enough to set up the way I wanted it to.
I rinsed the noodles like mad. Then put clarified butter and
fresh minced garlic in skillet, dumped in the noodles and let them
dry out, tossing with a bit of Italian seasoning. Put them in
the bottom of each bowl, topped with the lasagne and it
was wonderful. The more we experiment with these noodles
the more uses we shall find. Thanks, Quis, keep experimenting
:cool:

penguinpower 02-21-2011 02:57 PM

Ouizoid, I had to brag on your recipe over on the JUDDD menu thread! This was so delicious and satisfying I wanted to make sure all the JUDDDers see it. Thank you!

I made some modifications, and made an enormous skillet full that probably came to under 300 calories for the whole shebang. I used two packages of a microwavable fresh veggie stir-fry mixture (100 calories per package). I doubled everything except cut back a little on the ginger due to DH having a little trouble with it affecting his BP if he eats too much. I used two pkgs noodles, and since we like sauce I thickened 1/2 cup of chicken broth with about a quarter tsp glucomannan powder and stirred that into the soy/chili sauce mixture. DH couldn't stop raving about how good it was, comparing it to one of his favorite dishes at a vegan restaurant he loves. I couldn't rave because I was too busy stuffing it into my mouth lol. Despite both being very hungry and loving it, we couldn't finish the whole skilletful, but guess what I'll have for my late-night snack tonight.

Edited to add: I did not have coconut DaVinci's but used about 1 tsp of an organic coconut extract. Next time I might try a little more.

Thanks for such a great recipe.

Blonde with a Rose 02-22-2011 07:29 AM

Quote:

Originally Posted by ouizoid (Post 14364955)
1 large package Miracle Noodles rinsed VERY well and drained and pandried

Fry gently in frypan til moisture evaporates

Sauce

2 Tbs soy sauce
1/2 tsp or less (depending on your tolerance) chili garlic sauce
1/4-1/2 tsp minced garlic and ginger (I buy them jarred and preminced)
SF Coconut Davinci's to taste (1 Tbs to start and then add as you like)
1 Tbs Peanut Flour (or peanut butter if you do that)


Add as you like, chopped sauteed veggies: I usually add sliced green onion, mushrooms, and cabbage

If you are making this a dinner, add Protein--shrimp, chicken or lean beef, and perhaps some eggwhite/egg

The basic recipe without protein and using peanut flour is less than 50 calories.

I'm definitely gonna try this!!! Thank you!

ouizoid 02-22-2011 07:30 AM

PP--adding glu powder is genius!!

magnamater 02-23-2011 04:29 PM

PP!!!

Used glucomannan powder in my sauce--so much more yummy!!

Now I'm doubling the recipe so I can have leftovers!

LOVE these.

Tonight I used brocolli slaw as my veggie. So easy!

MsWoods 02-25-2011 01:13 PM

Quote:

Originally Posted by ouizoid (Post 14364955)
1 large package Miracle Noodles rinsed VERY well and drained and pandried

Fry gently in frypan til moisture evaporates

Sauce

2 Tbs soy sauce
1/2 tsp or less (depending on your tolerance) chili garlic sauce
1/4-1/2 tsp minced garlic and ginger (I buy them jarred and preminced)
SF Coconut Davinci's to taste (1 Tbs to start and then add as you like)
1 Tbs Peanut Flour (or peanut butter if you do that)


Add as you like, chopped sauteed veggies: I usually add sliced green onion, mushrooms, and cabbage

If you are making this a dinner, add Protein--shrimp, chicken or lean beef, and perhaps some eggwhite/egg

The basic recipe without protein and using peanut flour is less than 50 calories.

I'm going to try this tonight I think for my first shot at shiritake noodles. I'm nervous. I'm not going to use coconut DaVinci's because I don't have any, I'm going to leave it out entirely, and might use a little sesame oil.

I sure hope this turns out ok.

I R Teh most nervoususususness Lol.

Oh also, I'm going to try the Walden Farms peanut butter spread in this recipe, I know it's awful on it's own, but maybe with all the other strong flavors it will be ok.

ouizoid 02-25-2011 01:18 PM

I've done it with the wf pb spread. It is the only recipe I've made that makes that stuff palatable!

MsWoods 02-25-2011 03:15 PM

Im wondering if i should fry them in coconut oil for a little coconut flavor?

ouizoid 02-25-2011 05:08 PM

try it and report back!!

MsWoods 02-25-2011 05:38 PM

Omg. Number 1 omg. Number 2 i have pictures. Number 3.... omg. Lol. It taste like pad thai. I will fully report when i get on my computer im on my phone now but man i love these. I took a lot of time preparing them and it was worth it. Thank you so much!

MsWoods 02-28-2011 06:24 AM

Ok, I have pics. I made just a few changes but I will post them here.

ouizoid's original recipe:

1-large package Miracle Noodles rinsed VERY well and drained and pandried
Fry gently in frypan til moisture evaporates

Sauce
2 Tbs soy sauce
1/2 tsp or less (depending on your tolerance) chili garlic sauce
1/4-1/2 tsp minced garlic and ginger (I buy them jarred and preminced)
SF Coconut Davinci's to taste (1 Tbs to start and then add as you like) (I eliminated)
1 Tbs Peanut Flour (or peanut butter if you do that)(I used walden farms peanut butter spread)

I added-tbsp sesame oil (to fry noodles in)
1 sliced green onion
1/2 clove garlic (fried in sesame oil w/onions and noodles)
2tbsp bean sprouts
1tbsp heinz 1gC ketchup (into sauce mixture)

I prepared the noodles the same as ouizoid, except after I rinsed them, I simmered them in some chicken stock that had garlic in them, for about 10 minutes. Then I pan dried them. Then took them out of the pan and started the stir fry as normal w/sesame oil, garlic, bean sprouts, and green onions. I added the noodles and let cook for about 3 minutes, then added about 3/4 of the sauce. They didn't need all of the sauce. I let it all cook for about 3-4 more minutes and that was it. Garnished with some sliced green onions on top and I ate it with some pickled, sliced jalapeno (that's how my thai place served pad thai). The only thing I forgot was some lime juice.

http://i1018.photobucket.com/albums/...6/IMAG0071.jpg
http://i1018.photobucket.com/albums/...6/IMAG0072.jpghttp://i1018.photobucket.com/albums/...6/IMAG0073.jpg

Next time I will use real peanut butter because the WF added no flavor to the dish. I will also use less garlic. The noodles were way too garlicy and I love garlic. I will also squeeze fresh lime juice over it after it is finished. Other than that, my first attempt at shiritake noodles was a success!

ouizoid 02-28-2011 06:30 AM

oh--that is simply beautiful! I wish all the haters who are disgusted by shirataki noodles could see your pictures!

MsWoods 02-28-2011 06:35 AM

I really made sure I took the time to prepare them correctly. Also, when I opened the bag I held my breath and drained them without smelling them Lol. Just to be on the safe side. I had read somewhere someone simmered them in some broth with herbs before they pan dried them, so I also took that step just for extra safe measures.

Next time I will use kitchen scissors to cut them though, they were really long. Thanks to you ouizoid, I have become a shiritake lover!

I did not add any protein to them because I was trying to had a really low cal/low carb dinner. I will figure the counts and post them with my tweaks when I get a moment. I have another recipe w/pics to post, and need to update my blog so it will be a few.

MsWoods 02-28-2011 07:36 AM

My counts for this whole recipe are:
Calories:170 (mostly from sesame oil) Fat:13.7g Carb:8.2g Fiber:2.22g Net Carb:5.98g

sorenkkg 02-28-2011 09:09 AM

I just made this, sooooo good!

I used a linguine/fettucine width of noodle, I rinsed them in hot tap water for a minute or 2, drained well.

Dried in the pan (no oil) for a while, till I saw almost no moisture.

I used Kraft natural pb (nothing but peanuts) and 1 T of malibu davinci, and "some" of the chili garlic sauce (sort of poured it in, came out a *bit* spicy!)... I didn't have the minced garlic/ginger, and it worked ok without it.

I chopped 1 green onion to top.

LOVED it! tasted just like the sauce on chinese szchuan dumplings where I used to lick the plate :p

Definitely will make these again!

Blonde with a Rose 03-04-2011 07:11 AM

MsWoods!!

Beautiful pics! One question? Does this preparation take any of the rubbery-like texture out of the noodles? That's what turns me off about them and I really would like to incorporate them into my food plan.

MsWoods 03-04-2011 07:16 AM

Well, in this recipe, it was the first time I made them, I didn't pan dry them long enough, so they were still very rubbery and spongy.

I made them again but pan dried them for a long time until they were crackling and popping, they were starting to get a little hard. I added butter, parmesan cheese, and melted a little shredded cheddar and they were to die for. They weren't rubbery, they had more of an "al dente" pasta texture.

Blonde with a Rose 03-04-2011 07:19 AM

Sounds delish! I'll try this today and see if I can eat them.:rofl: Thank you!!

Blonde~

Carly 07-13-2012 02:55 PM

This was my version of the sauce:
1 tsp Bragg Aminos
1/2 tsp teriaki sauce
1/2 sesame oil
1/2 tsp PB2
1/2 tsp minced garlic
a sprinkle of Mexican Chilli powder


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