MIRACLE NOODLES NEAR ME RECIPES

Steps:

• Made-1 dozen teaspoon sized cookies. 10 calories a cookie!
• 375 for 10 minutes.
• First- open and rinse those noodles!(shirataki also known as miracle noodle picture is of the traditional yam zero calorie which is what we use).
• I rinse them in the strainer with hot water- be prepared, they don't smell good at all! I sprinkle them with a few teaspoons of lemon juice and let them sit a minute, then rinse again in hot water. Let them drain well- water is our enemy in this recipe!
• Next, get out a big frying pan- you don't need any grease or anything the noodles don't tend to burn or brown( and I tried!)and they don't stick(they really are a miracle, huh?). Dump the noodles in the pan and over high heat start cooking them. I stirred mine around a lot-.
• As you stir and they start to dry, they start making a "squeaking" kind of noise as you push them. I kept mine on the heat until they lost translucency(some) and bits and parts seemed a bit "shriveled". Take them off the heat. I know, at this point it doesn't look like much does it? Don't worry if you over cook, it will just mean 1 or 2 less cookies. IF you undercook it just means your cookie dough maybe a little runny, and you may need another teaspoon of coco powder to "thicken" it.
• After they have cooled for a few minutes I put them in my handy mini Ninja food processor. I ran it until it almost looked like a gel-.
• Then I threw in the honey,coco powder, baking powder,salt( I thought about vanilla, but as I said, moisture is the enemy when working with these noodles)and processed it quickly till blended. It seemed a hair on the runny side, so I threw it in the fridge for an hour and hoped for the best-.
• Here is what it looked like after being in the fridge-.
• I covered a cookie sheet with a piece of tin and sprayed with Pam non stick cooking spray.(no idea what would happen and figured if it was a mess the tin was easy clean up!).
• I tried 5 minutes at 375- but the tops were clearly sticky/raw still. So 10 minutes. I was thrilled with what I had created!
• Sara was my brave, brave guinea pig. She topped hers with a touch of sugar free cool whip- I watched her face carefully, mostly to know if I was going to need to duck if she spit it back out- but she declared them a SUCCESS! She said her first thought was it was a lot like the flourless chocolate torte in flavor(these are not very sweet, more of a dark chocolate flavor, you can add splenda or stevia for a sweet tooth!) 3 hours later I broke one a part and they are just as moist as can be.
• Truly a miracle cookie.

Steps:

• Mix together the sauce ingredients in a small bowl. Set aside.
• Drain the Miracle Noodles in a colander for 1 minute under cold running water. In a medium (3-quart) saucepan, boil 8 cups of water. Add the noodles and let boil for 3 minutes. Drain in the colander. Use a kitchen shears to cut the noodles a few times, just to break them up a bit.
• Heat a large (12-inch) nonstick skillet over medium heat. Add the noodles and stir-fry for 3 minutes, until squeaky and dry. Transfer to a dish and set aside.
• Return the skillet to the heat. Add the avocado oil and garlic and sauté until the garlic is bubbling and beginning to turn blonde, about 1 minute. Add the shrimp and spread out in a single layer. Let sear for 2 minutes, flip, and let cook for 1 more minute, or until cooked through. Transfer to the dish with the noodles.
• Add the chicken to the skillet and spread it out in a single layer. Let sear for 4 minutes, flip, and let cook for 4 more minutes, until cooked through. Transfer to the dish with a slotted spoon. There should be some liquid left in the pan.
• Add the celery, onion, cabbage, bell pepper, and carrot to the skillet and and cover. Let cook, covered, for about 4 minutes. Uncover the skillet, stir the vegetables around and break up the onions, and cover once more, for 1 minute. Uncover the skillet again — the vegetables should be tendercrisp. Transfer the cooked vegetables to the dish with the noodles and proteins.
• Return the skillet to the heat once more. Add the eggs and scramble for about a minute, until set, breaking them up with a spatula as they cook.
• When the eggs are cooked through, add back all of the other cooked ingredients from the dish. Turn the heat up to medium high. Pour the bowl of sauce over the top and stir to combine, stir-frying for about 3 minutes, until the sauce begins to sizzle in the skillet.
• Turn off the heat. Add the lime juice, bean sprouts, and green onions and toss to combine.
• Transfer the pad thai to the serving dish. Top with cilantro and chopped peanuts and serve warm.