NOODLES
Noodles
have long been a staple food in Asia and in parts of Europe (Poland and
Hungary for example have a wide variety of noodles both egg and
flour/egg flour potatoes noodles served with roasts, stews, sauces,
soups).
These days, their meal-in-minutes value has boosted their
popularity – serving noodles with fish, chicken, tofu or lean meat and
plenty of vegetables gives you a speedy meal with a healthy balance of
carbs, fats and proteins plus some fibre and essential vitamins and
minerals.
As it’s all too easy to slurp, gulp, twirl
and overeat noodles, keep those portion sizes moderate. While some
noodles are a lower GI choice, eating a huge amount will have a marked
effect on your blood glucose.
To cook noodles, follow the instructions on the packet as times
vary depending on types and thickness. Some only need swirling under
running warm water to separate, or soaking in hot (but not boiling)
water to soften before you serve them or add to stir-fries. Others need
to be boiled. Like pasta, they are usually best just tender, almost al
dente.
RICE STICK NOODLES
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