After January and the bitter cold is gone (hopefully), I am sick of the same old soup. I am always trying to find uniquely different foods that make my taste buds happy. A common misconception for American consumers is that fat tastes good. This is a low-fat, high taste soup that will appeal to the masses. My husband is from the south so he is a creamy, deep-fried eating kind of guy. He enjoys this as much as I do.
The soup is made with Miracle Noodle®. This noodle is vegan, soy free, gluten free and cholesterol free. Did I mention it is zero calories? According to the packaging these Shirataki noodles are “made only from the soluble fiber of the plant, as such it only contains a healthy soluble fiber known as glucomannan.”
Sometimes it’s a chore to think of what to make for dinner. Everyone is busy. We are all looking for quick, delicious recipes that the kids will like. When I was little, one thing that my mom would make that would always go over well was noodles. Whether spaghetti, pasta salad, or macaroni, it didn’t matter I cleaned my plate. In recent years, I have come to appreciate a quick noodle dish called Spicy Thai Peanut Noodles. It always is a crowd pleaser. I have served this to guests and even children, and they were all raving about the sauce. I personally add chicken style seitan for extra protein, but if you prefer add chicken instead or just omit it all together. The great thing about this entree is you can use whichever veggies you have on hand. I list carrots, peas, radishes and scallions here, but broccoli and bell peppers are also great choices too. It is very versatile. Leftovers keep well until lunch the next day. It is perfect to bring to work or school lunches!