1 tablespoon cooking oil
1 green onion, cut on the bias
Freshly grated ginger, to taste
2 cloves garlic, minced
1/2 teaspoon sambal oelek (Asian chili paste)
1 1/2 tablespoons sesame oil
1 tablespoon granular Splenda or equivalent liquid Splenda
1/4 cup natural peanut butter
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
3 tablespoons hot water
1 teaspoon toasted sesame seeds
4 servings Zucchini Pasta or 2 8-ounce packages shirataki noodles, prepared
Heat the cooking oil in a small pot over medium-low heat. Cook the green onion, ginger, garlic and sambal for 1 minute. Stir in the sesame oil, Splenda, peanut butter, vinegar, soy sauce and water until well blended. Toss with the zucchini “pasta” or shirataki noodles and garnish with toasted sesame seeds.
Makes 4 servings Do not freeze
With Zucchini “Pasta” Per Serving: 223 Calories; 20g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With Shirataki Noodles: Per Serving: 202 Calories; 17g Fat; 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
Want to learn how to make noodles? Here is an interesting recipe for “Schupfnudeln” meaning “finger noodles” that uses potatoes in the dough.
Popular in the Baden-Württemberg area, but also found throughout Germany, these potato noodles are recognizable with their unusual shape. Because they almost look like little fingers they are also known as “Fingernudeln” or “finger noodles“.
1 lb potatoes, peeled and cubed
4 tbsp flour
2 tbsp cornstarch
Salt, pepper, nutmeg
2 tbsp butter
Cook potatoes until tender in boiling water (about 10 minutes).
Drain potatoes and let steam escape to dry the potatoes (put pot of potatoes back on burner briefly to evaporate moisture)
Puree potatoes (or put through ricer, or use blender, or use mixer) and add eggs, flour, and cornstarch, mixing well.
Season with salt, pepper, and freshly ground nutmeg.
Using floured hands, form dough into log shape. Cut log into about 20 pieces and form each into a “finger-shape” by rolling between your hands. If the dough is too sticky, add a bit of flour. Each noodle should be thicker in the middle and narrower and pointed at the ends.
Place noodles into a pot of gently boiling water (add about 2 tsp. of salt to water) and simmer until they float, about 5 minutes. Remove noodles and drain them.
Over medium heat, melt butter in a saucepan. Add boiled noodles and sauté until golden brown.
4 lb. whole chicken
5 Tablespoons chicken base
12 ounces egg noodles
4 Tablespoons butter
Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.
Carefully pour the broth from the slow cooker through a strainer into a large pot. Add the chicken to the pot then bring the mixture to a boil over high heat. Stir in the chicken base, making sure it dissolves, and add the noodles. Boil for 8-10 minutes or until noodles are soft. Strain out all but about 1 cup of the broth. It’ll look a little soupy at this point, but the noodles will keep slurping up the broth. Stir in the butter, if desired, and allow it to melt. Serve noodles over mashed potatoes or a side dish.