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Old 04-18-2013, 11:15 AM   #1
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Miracle Noodles?

So I got my order from Netrition and have these Miracle Noodles. How do you prepare yours (i.e. sauces, etc.)
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Old 04-18-2013, 11:22 AM   #2
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I only like them in asian flavored dishes. Rinse really well, then rinse again. I then add to my stir fry's or whatnot and pan fry in soy sauce, sesame oil, etc.

They are in tomato or creamy sauces IMO but YMMV.
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Old 04-18-2013, 11:44 AM   #3
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I sub them for pasta in my recipe with chicken sausage, Brussels sprouts, garlic, shallots and olive oil. Delish!
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Old 04-18-2013, 12:02 PM   #4
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Homemade Pho (Vietnamese noodle soup) is great with these noodles. Their texture is a little weird, but I don't mind it in pho because I also have bean sprouts, and they have similar textures.

I really hate the fishy smell, so I rinse multiple times in hot water and then dry fry them in a skillet to evaporate the moisture (since they aren't starchy, they won't stick to the pan).
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Old 04-18-2013, 12:12 PM   #5
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Quote:
Originally Posted by Janknitz View Post
Homemade Pho (Vietnamese noodle soup) is great with these noodles. Their texture is a little weird, but I don't mind it in pho because I also have bean sprouts, and they have similar textures.

I really hate the fishy smell, so I rinse multiple times in hot water and then dry fry them in a skillet to evaporate the moisture (since they aren't starchy, they won't stick to the pan).
I can't recall who the poster is who wrote about this, but I'm grateful: all you have to do to get rid of the fishy smell is to squeeze some lemon juice on them. It works perfectly. No more fishy smell at all.

Now if you don't like the texture, well ...
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Old 04-18-2013, 12:13 PM   #6
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Everything Shiratake...
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Old 04-18-2013, 12:19 PM   #7
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Thank you all for your input. I'm a little scared because texture is a BIG thing with me.
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Old 04-18-2013, 12:34 PM   #8
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Quote:
Originally Posted by Janknitz View Post
rinse multiple times in hot water and then dry fry them in a skillet to evaporate the moisture.
This ^
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Old 04-20-2013, 08:08 AM   #9
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Quote:
Originally Posted by Janknitz View Post
Homemade Pho (Vietnamese noodle soup) is great with these noodles. Their texture is a little weird, but I don't mind it in pho because I also have bean sprouts, and they have similar textures.

I really hate the fishy smell, so I rinse multiple times in hot water and then dry fry them in a skillet to evaporate the moisture (since they aren't starchy, they won't stick to the pan).
Sounds like a regular (not non-stick) skillet is ok to do the dry frying?
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