Kristy's Kitchen

Ingredients: 10 medium raw shrimp, shelled  2 scallions, finely chopped  1 package Miracle Noodle Angel Hair 1 teaspoon garlic, minced  1 teaspoon ginger, minced 4 ounce carrot & cabbage coleslaw  3 tablespoon soy sauce (can use coconut aminos if preferred), divided  4 teaspoon sesame oil, divided  dash red pepper flakes  to taste coconut oil  Paleo Wraps (I use Julian Bakery - http://www.julianbakery.com/) Instructions:  Rinse the miracle noodles in a colander under cold water for 1-2 minutes. Drain and place in a frying pan over medium high heat. Cook at least until the liquid has evaporated, and continue to cook until you reach desired crispiness.  Toss the shrimp with 1 TBSP soy sauce. Heat 2 tsp sesame oil over medium high heat and cook the shrimp. Allow the shrimp to cool and cut into small pieces. Heat 2 tsp sesame oil over medium high heat. Add the garlic, ginger and scallions - cook for 1 minute. Add the sla...

Ingredients: 1 bag Miracle Noodle Fettucini 2 TBSP EVOO (extra virgin olive oil) 1 small clove garlic, finely chopped Sprinkle of dried parsley leaves 1 TBSP lemon juice 2 TBSP white wine 1 lb clams, scrubbed and rinsed 1 TBSP Kerrygold butter (your own choice brand of butter) Shredded Parmesan cheese Instructions: Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid. Heat EVOO (extra virgin olive oil) in a large skillet over medium heat. Add the garlic and cook for about 30 seconds. Add in the lemon juice, parsley and wine and simmer for 1 minute. Add the clams and cook, covered, until the clams open. Remove the clams from the pan and stir in the butter until incorporated. Remove the clams from their shells and add them back into the pan, along with the noodles. Simmer until all flavors are combined and the liquid has mostly evaporated. Sprinkle with Parmesan cheese, and serve! 

Ingredients: 7 ounce Miracle Noodle Fettucini ( www.miraclenoodle.com )  1 1/2 ounce prosciutto di Parma  2 ounce fresh baby spinach leaves 1 egg, beaten 2 ounce parmesan cheese, shredded  2 tablespoon extra virgin olive oil  dash garlic powder  dash onion powder  Instructions: Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid. Heat EVOO in a pan over medium heat. Add the spinach and sprinkle it with the garlic and onion powders. When spinach starts to wilt add the noodles and prosciutto. Stir until heated through. Remove the pan from the heat and add in the egg and parmesan cheese. Serve immediately.