Here’s one of the recipes from the new Revised & Expanded Edition of Wheat Belly, a recipe for a popular, but horribly unhealthy, favorite: Ramen Noodles. I grew up eating ramen noodles several times a week, since my mom was Japanese. While I don’t miss how awful I felt after eating them, I do miss some of the flavors. So here it is, a way to recreate some of those familiar flavors but, of course, with none of the health problems of wheat noodles nor the synthetic chemicals used for flavor.
The new Wheat Belly Revised & Expanded Edition has additional new recipes, more success stories, new concepts, as well as including the complete Wheat Belly program that was previously spread out across several books. The new Wheat Belly Revised & Expanded edition is available from:
As written, this recipe yields dry ramen noodles. To convert to soup, just add 2-3 cups broth (homemade, if available). You can also top off the noodles with pieces of cooked chicken, pork, fish, or beef, or some sliced shiitake mushrooms.
Bonito flakes are dehydrated fish, while nori is dried seaweed that usually comes in sheets of the sort sushi is rolled in. Find bonita flakes and nori in Oriental markets, some health food and specialty food stores, and Whole Foods Market.
Makes 2 servings
1/4 cup sesame oil
2 tablespoons sesame seeds
2 packages shirataki noodles
1/4 cup gluten-free soy sauce, tamari, or coconut aminos
1 tablespoon dried onion powder
2 teaspoons dried garlic powder
1/2 cup bonita flakes
2 green onions, chopped
Optional: 1 sheet dried nori
Rinse the shirataki noodles, then drain.
In large skillet over medium-high heat, heat sesame oil and sesame seeds for 1-2 minutes, stirring frequently. Stir in noodles, soy/tamari/aminos, onion powder, garlic powder, bonita flakes, green onions and toss using tongs for 2-3 minutes, mixing thoroughly.
Remove from heat and serve topped with nori coarsely broken by hand (unless purchased pre-broken or in shakeable form).