BR and I just completed another 30 days following a mostly Paleo diet. Since our very strict Whole30 experiment, we have relaxed a bit and have made some room for normalcy. Now that we are in November, I can say we have had a total of 4 cheat days out of 31 days of October- and we feel great.
While we are going strong 6 days out of the week sticking to a clean diet, I am trying to change up some of our weekly rotation to make it more exciting. That’s when veal ended up in my shopping cart. Now, before I get bashed for buying veal, I make the decision to purchase organic and grass fed meats with the hope the animals are treated humanely.
The veal was for a coconut curry soup. Normally I would julienne some zucchini for zoodles in the soup but I wanted to try out a new paleo friendly noodle. Miracle Noodles are much like Tofu Shirataki noodles. They are calorie free and unlike the tofu version, are completely soy free. There are mixed reviews for this all over the internet but compared to the other “noodles” i have tried, these are by far the best.
The noodles are made of, close to, 100% soluble fiber- which is how the calorie count stays so low. The noodles are preserved in a liquid. Upon opening, you have to rinse the noodles thoroughly, then flash cook them in boiling water before proceeding. Having worked with Tofu Shirataki noodles before, I was prepared. (if you are curious, Iherb.com sells the noodles for under $3 per pack and for the best value, i highly recommend amazon)
Upon opening the package, one thing is for certain. THAT. STENCH. It smells like pungent sea water. Its the liquid that is preserving the noodles. I dumped the noodles in my collander and proceeded to rinse in warm water for 5 minutes. The strands are really long so I cut them as I rinse.
Then, i grabbed a mess of paper towels and dried these babies up. Once they were dry, i set them aside to make my veal coconut curry soup.
Ingredients (serves 8) Prep time: 10 minutes, cooking time: 60 minutes
2 lbs veal cubes
1 tsp cooking oil ( i used olive)
1 red bell pepper
1/4 cup red curry paste
2 cups chicken stock
1 bunch of kale, leaves roughly chopped
1 can coconut milk
2 packs of Miracle noodles, rinsed and drained In a large pot, heat oil over a medium high flame. It should be nice and hot in a little over a minute. Add the peppers and saute in oil until softened. Once the peppers are soft, after about 2 minutes, add the veal. Brown the veal on all sides; which should be about 1-2 minutes on each side. Add the red pepper paste and stir around until its evenly distributed and then add the chicken stock. Stir up any browned bits in the pan and allow the soup to come up to a slow boil. Once it starts to bubble, cover with a tight fitting lid and lower flame to lowest setting. At the 45 minute mark, add the kale. Let cook for 50 minutes to an hour. Once the soup has simmered for an hour, slowly stir in the coconut milk and allow to heat through.
We sipped and slurped happily with our favorite soup spoons and chopsticks. Overall, the texture of Miracle noodles is very much like glass noodles. Slippery, a little chewy but the noodles take on the flavor of whatever you place them in. They offered a great texture and were super filling in the soup.
I highly recommend these miracle noodles for anyone on a low carb diet. The only thing I can’t stand behind is the “pasta alternative”. These noodles, with they texture, will NOT work as well in a marinara or pesto. I know a few people who like it but the texture is too slippery for me to enjoy in marinara. This is perfect for soups, stews, and stir frys.