Wednesday, February 1, 2012


So there is this new (not new) invention called Nooodles.  You have probably seen them in your grocery store and thought, eww what is that weird bag of watery noodles?  Why would anyone eat that?  Well if you ever wondered enough to pick up the bag and look and the nutrition facts you'd find out why.  THEY HAVE NO CALORIES!  I don't care if they are lying and rounding down to zero, there are 5 servings so it's less than 5 calories for the whole bag.. oh and 5 carbs, score.  So after discovering them I went to Whole Foods to see if they are in stock here and found a bunch more awesome nooodles, tofu shirataki noodles are made of tofu and are only about 40-80 calories a bag, the no calorie kind are made of yam flour.  Try looking at these any way and you are not going to make them bad.  So the best part of this discovery for me is I can have as much pasta (texture) as I want without the guilt.  The more practically awesome thing is that adding 1 serving or a bag of these to your soup or mixing them with your ramen or spaghetti or what have you makes you feel more full so that you don't overeat.  It's temporary, but often times so is that urge for seconds and thirds.  Now onto the recipe, made with real noodles but could be even better with the addition of nooodles.  Keep in mind, I like to add excessive amounts of vegetables to my noodle dishes so that I don't feel hungry afterwards and so I can increase nutrient content in the dish, if you want less it will still taste good.  Also, at the time when I was making this dish a lot I was taking a nooodles approach by adding handfuls of cabbage and bean sprouts which sort of resemble noodle texture.

Peanut Sauce Bowl

2 oz rice noodles or angel hair
1 tbsp peanut butter
1 cup spinach
1/4 cup shredded vegetables
1 cup bean sprouts
1 tsp sriracha
1 tsp garlic powder
1 tsp onion powder
1/2 cup cabbage
peanut halves, for garnish
sesame seeds, for garnish
water for consistency

Cover the bottom of the pan with a thin layer of water and heat on high until bubbles start to form.  Add peanut butter and spices ad stir until peanut butter is melted.  In the meantime, cook noodles, if using rice noodles you may be able to cook right in the dish, throw them in at the beginning.  Add the veggies and heat on med-high until cabbage and carrots soften, if you like fresher spinach add it after heating the cabbage and carrots.  Stir in pasta and sriracha and let cook until most of the moisture is gone or until the sauce reaches your preferred consistency, be sure it stays in long enough for the noodles to get the peanut flavor.  Top with peanuts and sesame seeds.

Note: when using nooodles be sure to put them in a dry pan and cook out most of the moisture before adding to the dish, they should be added at the same time as the veggies so they can soak up the flavor.

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