Almond Butter and Jelly Stuffed Potato Noodle Bun

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Almond Butter and Jelly Stuffed Potato Noodle Bun might be a recipe you should try. This recipe makes 2 servings with 275 calories, 10g of protein, and 14g of fat each. For $1.08 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have almond butter, white potato, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Inspiralized. This recipe is liked by 135 foodies and cooks. Several people really liked this side dish. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns an awesome spoonacular score of 98%. Similar recipes are Salmon BLT & Avocado in a Sweet Potato Noodle Bun, Open-Faced Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun, and Inspiralized Breakfast Cinnamon Bun with Justin’s Almond Butter, Banana & Honey + A Giveaway.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a large skillet over medium heat and coat with cooking spray. Toss in your potato noodles, season with salt and pepper and cook for about 10 minutes, or until lightly browned and no longer raw. Make sure to toss frequently so the noodles don't stick to the bottom or burn.Place the noodles into a mixing bowl and top with egg whites. Toss to combine to coat the noodles in egg.Take out a 6oz ramekin and place in the noodles 1/4 of the way high. Then, place 3/4 tbsp of almond butter and 1/2 tbsp of jelly in the center. Top with another 1/4 full layer of the noodles. Repeat in another 6oz ramekin.Over each ramekin, place down a piece of tinfoil and place a can of beans or similar item over the tinfoil, press down to compress the noodles, and refrigerate for 15 minutes.Once refrigerated, remove the tinfoil and cans. Over a medium skillet with 1/2 tbsp olive oil, flip over one of the ramekins and tap the bottom of the ramekin until the bun falls into the skillet.Cook for about 3 minutes or until the bottom sets and then flip over and cook for another 3 minutes. Press down with a spatula to compress the bun and keep cooking until the bun is fully cooked through and firm, another 3 minutes. Repeat for the other bun and enjoy.

 

Step by step:

1. Place a large skillet over medium heat and coat with cooking spray. Toss in your potato noodles, season with salt and pepper and cook for about 10 minutes, or until lightly browned and no longer raw. Make sure to toss frequently so the noodles don't stick to the bottom or burn.

2. Place the noodles into a mixing bowl and top with egg whites. Toss to combine to coat the noodles in egg.Take out a 6oz ramekin and place in the noodles 1/4 of the way high. Then, place 3/4 tbsp of almond butter and 1/2 tbsp of jelly in the center. Top with another 1/4 full layer of the noodles. Repeat in another 6oz ramekin.Over each ramekin, place down a piece of tinfoil and place a can of beans or similar item over the tinfoil, press down to compress the noodles, and refrigerate for 15 minutes.Once refrigerated, remove the tinfoil and cans. Over a medium skillet with 1/2 tbsp olive oil, flip over one of the ramekins and tap the bottom of the ramekin until the bun falls into the skillet.Cook for about 3 minutes or until the bottom sets and then flip over and cook for another 3 minutes. Press down with a spatula to compress the bun and keep cooking until the bun is fully cooked through and firm, another 3 minutes. Repeat for the other bun and enjoy.

Nutrition Information:

covered percent of daily need