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Vietnamese Noodle Soup

Preparation Time:10 minutes      Total Time: 20 minutes

Ingredients:

3 cups organic reduced sodium chicken stock
1 clove garlic, minced
1 tsp minced ginger
1/4 tsp cardamom
1- 7oz bag of Miracle Noodle Angel Hair Noodles
1 boneless, skinless chicken breast sliced crosswise into 1/8 slices
1 cup bean sprouts
2 scallions, sliced into 1/4 inch pieces
1 tsp chili sauce(optional)
1/2 lime, cut in half
1/4 cup chopped cilantro
1/3 cup of mushrooms-any variety (optional)
1 thinly slice chili pepper with seeds removed (optional)

Method

1. In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes.
2. In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
3. Add chicken to stock and let cook for 5 minutes(until completely cooked)
4. Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.

I could swear I was at the Vietnamese restaurant, but without the calories!

Nutritional Info: 2 Servings

Calories 180
Total Fat 3.6g
Saturated Fat 1.0g
Cholesterol 73mg
Total Carbohydrates 6.2g
Dietary Fiber 1.7g
Protein 31.1g

Grilled Halibut with Puttanesca Salsa and Parmesan Miracle Noodles

Preparation Time:10 minutes      Total Time: 20 minutes

Adapted from a recipe found in Fitness Magazine May 2010 issue

Ingredients:

1-3 bags of Miracle Noodle pasta (pick your favorite shape)
½ cup fat free low-sodium chicken broth
¼ cup of dry white wine
2 tbsp freshly grated parmesan cheese
4-6 halibut fillets
4 teaspoons olive oil
1-2 teaspoons of salt
1 pint grape tomatoes quartered
8 large pitted Kalamata olives slivered
1 tablespoon drains capers
1/8 teaspoon crushed red pepper
2 tablespoons slivered fresh basil

Method

1. Open Miracle Noodle bag and empty noodles into a colander, draining the water that they are packed in. Boil noodles for one minute, drain and squeeze out excess water with a hand towel and set aside. In a medium saucepan, heat 1 tbsp of olive oil and then sauté 3 cloves of minced garlic for about 30 seconds. Then add noodle and 
toss in the olive oil and garlic. Add ½ cup of chicken stock and ¼ cup of dry white wine to the noodles and simmer for approx. 3-5 minutes.
   Season with salt and pepper to taste and sprinkle Parmesan cheese on top.
2. While noodles are cooking heat a grill pan over medium high heat. Brush the halibut with 2 teaspoons of olive oil and season with a ¼ teaspoon of the salt. You can also add a sprinkling of pepper to this if you wish (I did) Grill until just cooked through, 3-4 minutes per side. Transfer to platter.
3. Combine the tomatoes, olives and capers in a medium bowl. Warm the remaining olive oil in a small skillet over medium heat. Add the remaining garlic and red pepper ; sauté until just fragrant, about 30 seconds. Stir in remaining salt.
   Toss garlic with tomato mixture. Add basil and toss well.
4. Serve the fish over the noodles and top with the Puttanesca Salsa.

Nutritional Info: Serving Size - 1 Halibut Fillet with Noodles
Calories 290

Total Fat 9.9g
Saturated Fat 1.7g
Cholesterol 67mg
Sodium 1312
Carbs 1.5g
Protein 43.6

Miracle Noodle Fettuccine Alfredo

We recommend using Walden Farms Alfredo Sauce

Preparation Time:5 minutes      Total Time: 5 minutes

Ingredients:

1 bag of Miracle Noodle Fettuccine pasta
3 tablespoon of Walden Farms Alfredo Sauce (per serving)

Method

1. Open Miracle Noodle bag and empty noodles into a colander, draining the water that they are packed in. Boil noodles for one minute, drain and squeeze out excess water with a hand towel and set aside. Heat Walden Farms Alfredo Sauce briefly or just add to warm noodles.
   Season with salt and pepper to taste and sprinkle Parmesan cheese on top.

Nutritional Info: Serving size 2

Calories 15
Total Fat 0g
Total Carbs 0g
Dietary Fiber 2g
Sodium 200 mg