Okay, okay: the long-awaited “dinner from last night.” AKA Thursday night. AKA the night we lost power. Shortly after dinner, nonetheless. But is it worth how much hype I gave it?
Because it involves shirataki noodles. Sometimes I hate posting about these, because I don’t want this blog to be mistaken for a dieting blog rather than a healthy living blog. So yeah: sometimes I’m afraid people are thinking I’m being a cop-out by using these noodles. But I should stop caring because I don’t look at them as a replacement for pasta. Honestly – the past two recipes I’ve used these for, I can’t really imagine using real pasta with. No joke! They just go so well with the flavors and cuisine.
While in the store today, I was looking in the Asian foods aisle for something similar that would have a little more protein and, well, substance. But couldn’t really find anything! So I guess my only suggestion to those who really hate these noodles is that maybe just using the noodles from a package of Ramen would come close?
But anyways: the recipe. I think this is my favorite Shirataki noodle recipe to date. I know, I know: I said that last time. And I’ll probably say it next time. (which might actually be tonight) But, I digress. Enough blabbing. Meet
Asian Turkey Meatballs and Noodles with Creamy Ginger-Lime Sauce
adapted from Cari Cooks
– 3/4 lbs. lean ground turkey
-2 T. almondmilk
-2 T. crushed sesame rice crackers
-1 egg, beaten
-1/8 t. ground ginger
-1/4 t. sea salt
-1 t. dried cilantro
-2 T. soy-sauce
-juice and zest from 1 lime
Preheat oven to 400* F. Combine all ingredients, and form into meatballs of desired size. Place on a baking sheet coated in non-stick spray and bake until cooked through, about 10m.
Note: These freeze fine – I usually just leave however many I want immediately out, and freeze the rest for sandwiches during the week. Or month, even.
For the Noodles:
–1/2 pkg. Spaghetti shaped Shirataki Noodles
-prepared veggies of choice (and quantity!) but I think sugar snap peas, carrots, and corn worked great. Baby peas, broccoli, or cauliflower would probably be good too.
-drizzle olive oil
-1 t. minced garlic
-salt and pepper, to taste
Rinse and drain noodles well, microwave for 2 minutes, and then pat dry with paper towels.
In a frying pan, saute garlic and veggies in olive oil, season with salt and pepper to taste. Add in noodles. And set over low heat while you prepare the sauce.
For the Sauce:
-1/4 c. plain greek yogurt
-2 T. almondmilk
-2 t. honey, or to taste
-zest and juice of one lime
-1 pineapple slice, diced
-1/8 t. ground ginger, or to taste
-dash crushed red pepper (optional)
-1/8 t. ground black pepper
Whisk all ingredients together – testing for sweet vs. spicy and adjusting to your tastes.
Back to the saucepan with veggies and noodles:
Pour half the sauce (or, as much as desired) over the noodles and allow to come together. Plate over a bed of baby spinach, and add your meatballs. Drizzle remaining sauce over the noodles and meatballs.
I enjoyed the baby spinach bed – but I might just be weird. I like hot dishes over baby spinach and letting it wilt. Yummy!