Miracle Noodle Angel Hair

This dish is 200 calories, 13g carbs, 27g protein, 3g fat (0 saturated fat).

• 100g organic chicken breast stripes
• 1 chopped small brown onion
• 1 cup broccoli florets
• 1 container Miracle Noodle - Angel Hair
• 1 tbsp chopped shallot
• 1 tbsp Thai Gourmet red curry paste
• 1 cup of water (or stock)

Method

In a wok or frypan, heat 2 tbsp of water and then sauté the onion for few minutes. Add the shallots and broccoli, and cook for another few minutes. Set them aside. Heat the rest of the water and cook the chicken for about 3 minutes Add the Thai curry paste. Rinse and drain noodles Add the vegetables and pasta to the chicken and cook for a few minutes on a high heat. I can’t handle anything spicy as it makes me hiccup but you could easily add a second tbsp of paste or some red chilli if you like your food to have a kick

Citrus Rosemary Salmon with Market Fresh Veggies and Avocado Pesto - Miracle Noodle Fettuccini

Ingredients

• 2 Salmon Fillets skin on
• 1 small orange
• 2 sprigs fresh rosemary
• coconut oil
• salt and pepper to taste

• 1 medium zucchini
• 1 bunch of asparagus
• 12 cherry tomatoes
• salt and pepper to taste
• drizzle of olive oil

• 1 avocado pitted
• Juice of 1 large lemon
• 1 bunch of basil
• 2 garlic cloves
• 1/4 cup of olive oil
• Salt and pepper to taste
• 1 bag of Miracle Noodle Fettuccini

Method:

Marinate the salmon for at least half an hour with the orange juice and chopped rosemary, season to taste with salt and pepper, then heat up cast iron to a medium high temperature, add coconut oil and sear salmon skin side first.

Julianne zucchini, cut asparagus in half mix. Coat with a drizzle of olive oil and season to taste with salt and pepper, roast in the oven at 350 degrees for about 10 minutes or until tender. Cut cherry tomatoes in half and set aside.

In a food processor or blender add garlic, lemon juice, olive oil, basil and salt and pepper, process until smooth and then add avocado, add water if needed to achieve pesto consistency.

Prepare Fettuccine according to package directions.

Mix roasted veggies, cherry tomatoes with fettuccine and the pesto, serve with salmon.

Yields 2 servings.

Miracle Noodle Ziti

Ingredients

• 2 7-ounce packs of Miracle Noodle Ziti, rinsed and drained
• 2 roma tomatos, deseeded and chopped
• 1 small cucumber, chopped
• 1/2 small red onion, diced
• 1/2 marinated artichoke, chopped
• 3-4 peppadew peppers, chopped
• 2 teaspoon capers
• 8-10 pitted kalamata olives, sliced in half
• 1 and 1/2 tablespoon flat leaf parsley, chopped
• feta cheese, crumbled

Vinaigrette

• 1/4 cup extra-virgin olive oil
• juice of 1 lemon
• 2 tablespoons white wine vinegar
• 2 garlic clove, grated
• 1/2 teaspoon dried oregano
• sea salt
• black pepper
• red pepper flakes

Method

Prep ziti according to package. Dry roast ziti in pan until all water has evaporated. Cool pasta to room temperature in a mixing bowl.

Place vinaigrette ingredients to a mason jar with a top. Cover and shake until well combined. Adjust salt and pepper as needed.

After pasta has cooled, transfer vegetables and pour vinaigrette into bowl. Fold all the ingredients in the bowl. Chill until ready to serve. Plate and top with feta cheese.

Yield: 2-4

Roasted Salsa Verde Grilled Chicken Rice Soup with Grilled Avocado - Miracle Noodle Rice

Ingredients

Soup:

• 2 cups chicken stock
• 8 ounces grilled chicken thighs, cubed
• 1/2 cup fire roasted salsa verde (spicy)
• 1 teaspoon cumin powder
• 1 8-ounce bag Miracle Rice - rinsed and drained
• 2 tablespoons cooked black lentils
• sea salt & fresh cracked black pepper

Garnish:

• 1 avocado, sliced & grilled
• 1 roma tomato, quartered & grilled
• cilantro, chopped

Method:

Add soup ingredients to a sauce pan, bring to a boil. Reduce heat and simmer for 10 minutes.

Bowl-up and serve with avocado and tomatoes.

Garnish with cilantro.

Miracle Noodle Spinach Angel Hair

Ingredients

• 14 ounces Miracle Noodle Spinach Angel Hair, rinsed and dry roast cooking method
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 serrano pepper, finely chopped
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon fennel seeds, toasted
• 1 pound grass-fed ground lamb
• 1 pint cherry tomatoes, chopped
• 1/3 cup flat leaf parsley, chopped & divided
• 1/4 cup fresh mint, chopped
• 1 teaspoon oregano
• juice & zest of 1 lemon
• 1 pint grape tomatoes, cut in quarters
• kalamata olives, sliced in quarters
• 1/2 cup dry red wine
• salt & pepper to taste
• 3-4 ounces feta cheese, crumbled

Method:

Heat olive oil In a large skillet to medium heat. Saute onion, garlic, serrano pepper, cumin and fennel for 8 minutes and onions are translucent.

Add lamb to skillet, cook for 10 minutes. Transfer tomatoes, parsley, mint, oregano, lemon juice & zest, tomatoes, olives, red wine, salt & peppier to skillet. Cover and reduce heat to low. Simmer for 35-40 minutes.

Add miracle noodles to skillet, mix well. Plate up; top with feta cheese and chopped parsley.

Black Walnut Fettuccini & Zucchini with Crispy Red Snapper - Miracle Noodle Garlic and Herb Fettuccini

Ingredients

• 1/4 cup black walnuts, coarsely chopped
• 2 5-ounce red snapper filets, skin on
• 4 tablespoons extra virgin olive oil, divided
• 2 teaspoons all purpose Greek seasoning, divided
• 1 7-ounce package Miracle Noodle Garlic & Herb Fettuccini
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 small zucchini, spiralized or julienned
• zest of 1 lemon
• 1/4 cup aged Asiago cheese, grated
• 1/4 cup blue cheese

Garnish

• scallion threads
• habanero pepper (optional)
• lemon zest

Method:

Toast walnuts in a medium nonstick skillet for 6-8 minutes over medium-low heat. Stir until fragrant and toasted. Remove from skillet and set aside.

Brush red snapper filets with olive oil. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Season red snapper with 1 teaspoon of the Greek seasoning and cook, skin-side down, for 3-4 minutes until skin is crisp and golden brown. Turn and cook for an additional 2 minutes or until cooked through. Remove from skillet to a warm plate flesh side down.

Prepare fettuccini according to package directions.

Melt butter and remaining olive oil in medium nonstick skillet over medium-high heat; sauté garlic for 30 seconds. Add zucchini, lemon zest and Greek seasoning to skillet, sauté 3 to 4 minutes or until zucchini is tender. Transfer fettuccini to skillet and heat through. Add walnuts and cheeses, to skillet with fettuccini and gently toss. Garnish and serve immediately.

Yields: 2 servings