Omgosh. It’s so hot! I don’t want to complain because I LOVE summer but it’s such a bummer to shower and literally start sweating as you’re doing your hair etc. Thankfully we do have air conditioning but I try to limit the use so our bill isn’t sky high! That said, turning on the oven when it’s this hot makes me cringe. I guess that’s why BBQing is makes so much sense in the summer. (duh)
Well …..unfortunately, this recipe has you turning on the oven BUT the saving grace is that you’ll only use the one pan so you won’t be standing at your sink doing loads of dishes. I have to admit, I had leftovers and literally ate the rest out of my container straight from the fridge! I guess it’s true what they say about cold spaghetti being good because it wasn’t 1/2 bad!
So, have any of you tried Miracle Noodles? I actually tried something very similar to this many years ago but they were made with soy so I was pleasantly surprised to see these, which are made from a japanese root called konjac yam. You can read all about these noodles here. These noodles contain a lot of fiber so it definitely has some benefits but they aren’t entirely “nutritious”, if you will. That said, they aren’t bad for you either! Unlike other real foods that give you lots of vitamins and nutrients, these noodles don’t provide much more than fiber and feeling full. I do like that they don’t have much of a flavor so they definitely take on whatever recipe you add these noodles to. I will say this —- when you open a bag, they have somewhat of a fishy smell so you do need to rinse the noodles (and the bag) out really well before adding to your recipe but after that, you’re good to go! Go check ’em out and grab a bag or two. There’s quite a variety in shapes/forms that you can choose from. I have seen them at select Whole Foods but I usually order them. Be careful when searching for these though ……there are many noodles that appear to be the same thing but are made with soy so if you’re steering clear of soy, check the ingredients.
All that said, onto the meal at hand! As I said, it’s all made in one pan. I use my cast iron and part of it starts on the stove top by searing your meatballs….then into the oven with your favorite sauce.
Shortly after being in the oven, you’ll add remaining ingredients and let it go a bit longer.
It might appear to be parmesan cheese sprinkled on top but I use macadamia nuts for a burst of nutty flavor and the saltiness mimics what parmesan cheese might do. I use my food chopper to get these nuts pretty fine.
It really is easy and tasty! AND ONE PAN! Clearly any noodles will do….or even zoodles but just make sure to get out all excess moisture before adding zoodles to the recipe. Zoodles tend to water things down if you don’t release moisture ahead of time. (Lay zoodles out on paper towels and salt them. Cover with another paper towel and let them sit for at least an hour. Grab a few more paper towels and gently “wring” the zoodles out). And there ya go! Enjoy 🙂
- 1 lb ground buffalo (beef or favorite ground protein)
- 2 1/2 cups pasta sauce (I used Thrive Market, Roasted Garlic)
- 3 tbsp adobo sauce
- 1 tsp garlic powder
- 2 handfuls of baby spinach
- 2 packets Miracle Noodle (I used angel hair)
- 1/4 cup macadamia nuts/finely chopped
- Preheat oven to 425 degrees. Heat large cast iron pan on med-high flame on stovetop.
- Season ground meat with adobo seasonings and garlic powder. Make into golf sized meatballs (about 1 dozen).
- Add meatballs to heated pan and sear all sizes of meatballs. (My cast iron is seasoned well but if you need to add a bit of fat to prevent sticking, do so now). Once seared, place pan into preheated oven for 8 minutes.
- While in oven, rinse the noodles in colander well ...then lay on paper towels, as well as blotting with more paper towels to absorb excess moisture. Chop the nuts as well.
- At 8 minute mark, toss in the spinach and noodles into pan & slowly incorporate.
- Keep in oven another 2 minutes. Take out & stir through and top with macadamia "sprinkles".
Your recipe looks great and I’m about to order some
Noodles as well. I’m wondering if I might try to adjust a bit for the crockpot -just to keep the kitchen temp down. Just a thought. Thank you for sharing!!
Good idea! I might try that too. Definitely worth a try. Let me know if you should give it a-go! 🙂
I have a question about the noodles. I have been using them for a while myself, but I am still following to the letter the instructions on the package, meaning I rinse and put them in boiling water for a few minutes before I use them in a dish. I noticed you did not mention the pre cooking in the boiling water. I would LOVE to skip this if it all turns out just as well. I’m thinking that putting the, in the tomatoe sauce serves the same purpose? What do you think? Do you u still pre cook them or have you gotten used to skipping that step? I would love to know your thoughts as you are more adventurous with these noodles than I am yet. Thanks in advance!!
Hi Krista! Like you, I did do the pre-boiling for a while but one day (out of pure time constraints) I just rinsed in hot water for a bit, while prepping other things and then just added to a recipe. I let them dry out a few minutes by laying on paper towels & patting dry. I found they were exactly the same texture as pre-boiling so I didn’t feel like I needed to keep up with that step. Btw, sorry for the late response! Hope that helps! Thanks for following 🙂
Oops…sorry for the typos and not proof reading!?
Haha! Trust me – I know the feeling 😛