shootingstar Posted December 8, 2018 Share #1 Posted December 8, 2018 For sure, some Chinese restaurant foods get a bad rap for being unhealthy ...and then people, think that home cooking is like that. It's not..and I'm living proof that it isn't. (am still 100 lbs. but that's due cycling and being car-free). Just make sure you choose lighter dried or freshly made (and local if possible) noodles. Like this,ok? I'm careful the type of Asian noodles I eat since I haven't eaten white rice for the past 8 yrs. (ok some white rice maybe 1-2 times per month....usually at a restaurant or in sushi.) http://www.hungsnoodle.com/products/subpage-1/ It is a local brand..... Link to comment Share on other sites More sharing options...
Further Posted December 8, 2018 Share #2 Posted December 8, 2018 I like Asian noodles but don't know much about them. Link to comment Share on other sites More sharing options...
jsharr ★ Posted December 8, 2018 Share #3 Posted December 8, 2018 28 minutes ago, Further said: I like Asian noodles but don't know much about them. Do they all look alike to you? 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted December 8, 2018 Share #4 Posted December 8, 2018 4 minutes ago, jsharr said: Do they all look alike to you? Yeah, but shorter. Link to comment Share on other sites More sharing options...
ChrisL Posted December 8, 2018 Share #5 Posted December 8, 2018 I use saifun noodles instead of rice or wheat based noodles. They are made from mung bean and they keep my glucose in check and my daughter can eat them as they are gluten free. 1 Link to comment Share on other sites More sharing options...
shootingstar Posted December 8, 2018 Author Share #6 Posted December 8, 2018 29 minutes ago, Wilbur said: Yeah, but shorter. ? 1 hour ago, Further said: I like Asian noodles but don't know much about them. The problem is some people get unnecessarily freaked out ….if something doesn't look yellow or white for pasta. (It's like we want the shiny apple with no blemishes.) I would buy these noodles because it doesn't use food colouring as much as others. Of course this is not egg noodle, it's more just wheat flour...you can still see the flour still dusting on the noodle in 2nd one. I'm trying teach some lessons here...in healthy genuine Asian ingredients. Low/no fat, less carb... I like the website because it's written in a friendly manner that's Canadian, in English also and with a real immigrant story. The thing a lot of the non-English speaking immigrants don't tell the story of their business to English speaking audience. ...then they miss a large chunk of their potential local market. 1 Link to comment Share on other sites More sharing options...
late Posted December 8, 2018 Share #7 Posted December 8, 2018 I like Soba, and those cheap noodles you can get at any Asian market that are fat, and pre-cooked. Soba should be 10% buckwheat. I don't know what possesses people to make 100% buckwheat noodles. Link to comment Share on other sites More sharing options...
ChrisL Posted December 9, 2018 Share #8 Posted December 9, 2018 1 hour ago, late said: I like Soba, and those cheap noodles you can get at any Asian market that are fat, and pre-cooked. Soba should be 10% buckwheat. I don't know what possesses people to make 100% buckwheat noodles. Udon is one of my faves too. It doesn't spike my glucose either. Link to comment Share on other sites More sharing options...
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