Miracle Noodle Scandinavia

Tack Veckomagasinet!

We fell head over heels for this recipe from Cristina AKA @thecastawaykitchen on Instagram! We are delighted she decided to share this amazing noodle bowl recip...e with us! "Hey!!! I’m @paleofx taking it all in... but you know... you should make these meatballs... and that sauce tho! I just love when you dream up an idea and when you make it, it is exactly as expected. This keto noodle bowl is it! The meatballs are packed with fresh ginger and citrus. Juicy and tender with creamy avocado mixed into them. The sauce is a combination of bone broth reduce with coconut aminos and red wine vinegar for sweetness and tang. Then bloomed gelatin is mixed in to thicken it all up and boom! You have legit teriyaki sauce. Glazy, salty and sweet. The noodles are shirataki noodles. Those magical yam noodles made of konjac root that are low-carb and when prepared right, absolutely convincing. If you haven’t had success with them before, try them my way!" TERIYAKI MEATBALLS NOODLE BOWL (KETO, AIP, PALEO) Meatballs 2 pounds ground beef 85%lean 1 inch nub fresh ginger, peeled and zested 1 heaping teaspoon grated citrus zest (I used orange and lime) 2 teaspons garlic powder 2 teaspoon fine salt 1 teaspoon dried parsley 2 tablespoons minced fresh cilantro, more to garnish Half a ripe Hass avocado For Cooking 4 tablespoons avocado oil, more as needed Sauce 1/3 cup bone broth 1 tablespoon fish sauce 1 tablespoon red wine vinegar cup coconut aminos, divided 1 scoop gelatin Fixings 4 cups shredded Brussels sprouts 5 cloves garlic sliced 4 large eggs Noodles 4 bags of Miracle Noodle Fettuccini ---> https://goo.gl/i3xCQu Instructions 1. Pre-heat oven to 400F. 2. In a large bowl mix together, the ground beef with the rest of the meatball ingredients until well combined, the avocado should be completely mixed in with only traces of green specks in the meat, no chuncks left. Shape 12 large meatballs. 3. Heat a large cast iron skillet over medium heat. 4. Bring a small sauce pot full of water to a boil. Put the 4 large eggs, gently in the pot. Boil for 7 minutes, then drain the water and add ice to the eggs, set aside. 5. Toss the Brussels sprouts on a sheet pan with 2 tablespoons avocado oil and 1 teaspoon salt. Spread them out flat over the sheet pan and pop in the oven- middle rack. 6. Add 2 tablespoons of avocado oil to the skillet and brown 6 meatballs at a time, 2 minutes a side, then transfer to a sheet pan. Repeat with the remaining meatballs and then put them in the oven. 7. Bake the meatballs with the Brussels sprouts for 10-15 minutes until the sauce and noodles are ready. 8. In the same sauce pot where you boiled the eggs heat the bone broth with the fish sauce, red wine vinegar and 2 tablespoons coconut aminos. Bring to a boil and reduce for 10 minutes. 9. Add 1 scoop gelatin to the remaining coconut aminos and let it sit until it gels up solid. 10. In the meantime, drain and rinse your noodles and submerge in cool water. Set aside. 11. Heat the skillet where the meatballs were browned and add a little extra avocado oil. Then add in the sliced garlic and fry until golden. Remove from the skillet. 12. Drain the noodles, add to the skillet, sprinkle with salt and sauté in the garlic infused fat for a few minutes while you finish the sauce. They will coat in the fat and get brown and yummy! 13. Remove the bone broth reduction from the heat, scoop in the solid coconut amino-gelatin mass and whisk into broth until smooth and thick. Set aside. 14. Remove the toasty Brussels sprouts and cooked meatballs from the oven. 15. Assemble your bowls. 16. Divide the noodles in between 4 large bowls, then the Brussels sprouts. Add 3 meatballs to each bowl. Garnish with fried garlic, minced cilantro. Peel the eggs and halve them. Add -1 egg to each bowl. 17. Spoon thick teriyaki sauce generously over each bowl and dig in!! Thanks so very much for your culinary genius, Cristina! Make sure to check out Christina on Instagram at @thecastawaykitchen and her website https://thecastawaykitchen.com!

Prova på våra shiratakimaträtter - just nu från bara 27 kr!

The Master of the Kitchen, Sherri Williams is back with a tasty meal that's a perfect finger food! Make this for your upcoming gathering! Lump Crab Spring Rolls... 1 pack Miracle Noodle Organic Spaghetti ---> https://goo.gl/MQDPDu 8-10 ounces lump crab 10 ounces slaw mix 1-inch knob ginger, grated 3 stalks green onion, chopped 4 garlic cloves, minced 2 tablespoons tamari or liquid aminos spring roll wrappers Flour paste (flour and water mix) Pan for frying DIRECTIONS: 1. Prepare Miracle Noodle according to package. Add noodles to dry pan and cook until water has evaporated. 2. Combine noodles, crab, slaw, ginger, garlic and green onion in a mixing bowl. 3. Lay out one spring roll wrapper with a corner pointed toward you. Place about 1/4 cup of the filling on spring roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush some of the flour paste on the last corner to seal the spring roll. 4. Heat fryer to 350 degrees F. In batches, fry spring rolls for 5-6 minutes or until golden brown. Drain on paper towels. Serve with your favorite sauce. Follow Sherri on Instagram at @logansw62! She can also be found on facebook at Cooking with Love & Passion.