I'm so excited guys!!!!

I recently read Rima's post about Miracle Noodles. This is what the Miracle Noodle site says...

Why Is The Miracle Noodle So Healthy?

The answer to this questions lies in understanding the role of fiber in our diets. Our noodle is made mainly of soluble fiber. Soluble fiber acts to slow digestion. By doing this, it allows for the slower absorption of glucose and is the reason behind its beneficial effects in diabetes.

The soluble fiber found in the Miracle Noodle slows digestion and prolongs the sensation of fullness and is an essential part of any weight loss program. You also absorb more nutrients in the foods you eat with The Miracle Noodle due to the slowing of digestion.

I'll admit, I was VERY skeptical. But, I had some money in my PayPal account and figured, what the heck, I'll try them...

I warn you now, there are lots of !!!!! in this post :)

Well, Mommy, you can eat noodles again!!! They were delicious! Looky...
I made Thai Coconut Soup with chicken, brocolli and red peppers. I'll give you the recipe in a minute, but first I wanna tell you about these noodles. They're made completely of plant fiber so they have NO calories, NO fat, and NO carbs! I guess that's why they're called Miracle Noodles :) Click Here and it'll take you to their site. You can buy them there and they ship them to your home (I got mine in about a week). The texture isn't anything like what I was expecting. They're kinda chewy, in a good way... like al dente pasta. And really substantial, you feel like you're really eating pasta! I was expecting something like cellophane noodles, but I was wrong!

Anyways, here's the recipe I used tonight...
2 packages of angel hair miracle noodles
1 can coconut cream, halved (or coconut milk)
2 cups of water
1 tsp red curry paste
1 package Tom Ko paste (I bought it at the local Asian Market)
2 boneless skinless chicken thighs
2 red peppers, sliced
2 small heads brocolli, cut into small florets
1 tsp fish sauce
Pinch of Splenda
1 lime

***I did an extra step. this afternoon, I rinsed the noodles really well under hot water for like 5 minutes in a collander. Then, after reading some advice about these guys tasting a little fishy (and they SMELLED fishy when I first opened them) I soaked them in cold water with the juice of 1 lime and some rice vinager until I was ready to make dinner. Probably 2 hours. I don't know if this is the reason that they didn't taste like they smelled or not, but there wasn't even a trace of yuckiness!***

Combine half of the coconut cream, Tom Ko paste, water and curry paste and bring to a boil in a pressure cooker. Add the chicken, bring up to low pressure with the lid on and cook for 15 minutes. While that's cooking, drain the noodles and dry them REALLY well. I dumped them onto a kitchen towel and patted them down well with the other side of the towel. The reason is, the more dry they are, they more they'll soak up whatever sauce you put them in. Ok, so after 15 minutes, release the pressure, fork the chicken to break it up into pieces. Add the veggies, noodles, fish sauce, splenda and the rest of the coconut cream. Simmer it for a few minutes, and then eat it! Oh yeah, and you can squeeze some lime juice on top if you want.

So, I gave us both a bowl (and I cooked some lumpia in a frying pan with Pam instead of frying them). I'm a slow eater, so by the time I had slurped up 1/2 the bowl I was ABSOLUTELY STUFFED! I'm not kidding guys, totally, tummy grabbing full. Hubby ate his bowl (he's a quick eater) and I told him to wait 10 minutes to see if he was still hungry by then, and he didn't want anymore either! So this recipe makes 4 REALLY big servings. I didn't even finish mine :)

I can't wait to buy the other kinds. Can you say rice pudding with the orzo size??? Mmmm!!!