Noodles – pasta, egg noodles, rice noodles – are among my favourite foods, but they’re so bad for middle-aged women. High-carb, high on the glycemic scale, and for those of us who have a problem with gluten, full of allergens.

Except for one type of noodle: shirataki noodles. They’re made of a particular type of yam. It’s low-carb, gluten-free, and doesn’t need to be cooked – though its flavour improves if you rinse them and dry-roast them in a non-stick frying pan. They come in plain (loose and tied into cute little bows) and tofu (spaghetti, linguini, and angel hair widths) varieties. A noodle for all seasons, so to speak.

I use these noodles as a substitute to pasta with bolognese sauce, as soup noodles for a low-carb, home-made pho, and carbonara. They’re filling and best of all, practically no calories. They have become a staple of our household.

Tags: low-carb, noodles, pasta

Categories: Food and nutrition

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