Noodles are a favorite among people of all ages and have widespread appeal. However, for health reasons, reducing the intake of wheat noodles is a good idea. Instead, let’s explore a range of alternative noodles that can be enjoyed deliciously year-round.
You can enjoy noodles even without wheat
Alternative noodles are an excellent choice for those who need to avoid wheat. Wheat can cause rapid spikes in blood sugar, which is a concern for people with diabetes and can be problematic for individuals with gluten sensitivities. For these reasons, alternative noodles offer a great way to enjoy noodle dishes while avoiding wheat.
Breaking the stereotype of being only for dieters
Initially, the market for alternative noodles was aimed primarily at women on diets. However, recent offerings have expanded their appeal by focusing on plant-based diets, overall health, and enjoyable eating, attracting a diverse range of value-conscious consumers.
Seaweed noodles, which require no cooking
Seaweed noodles, made by processing seaweed such as kelp, hijiki, or kombu, are a unique alternative with a pleasant flavor and no unpleasant smell, unlike konjac noodles. These noodles are chewy and may sometimes be distributed in cut forms. They do not need to be heated, allowing you to directly enjoy the rich nutrients of seaweed. Even those who dislike seafood or seaweed can enjoy these noodles since they have little to no fishy taste.
Konjac noodles: a must-have for dieters
Konjac noodles are a popular wheat alternative, containing almost no carbohydrates, making them very low in calories. This makes them an easy choice for those on a diet. Depending on the additives, you can find a variety of konjac noodles, such as regular konjac, seaweed konjac, and green laver konjac. They are very chewy and may have a slightly tangy smell characteristic of konjac, but they are affordable, and the smell can be reduced by blanching them, making them the most accessible diet noodles.
Tofu noodles and soy milk noodles
Tofu noodles are made by slicing tofu into thin, long strips, maximizing protein content and surpassing traditional wheat noodles in protein levels. However, they have a slightly crumbly texture that can be divisive. Recently, soy noodles, an improved version of tofu noodles, have been developed. They offer a texture closer to traditional noodles, making them more enjoyable to eat.
Brown rice noodles
Brown rice noodles pair well with warm soups rather than cold broths and can substitute for the wheat noodles typically used in soups. Brown rice, which undergoes less milling than regular white rice, is rich in dietary fiber and other nutrients and has a nutty flavor. These noodles are chewy but require boiling before eating, which can be a bit cumbersome.
Fish cake noodles combine the taste of fish cake and noodles
Fish cake noodles might sound unfamiliar, but they are made from fish meat and starch. They offer lower calories and carbohydrates compared to wheat noodles while being high in protein and easy to digest. They offer the dual taste of fish cake and noodles and are thicker, making them suitable for udon, soups, and stir-fried dishes.
Rough-textured buckwheat noodles
Buckwheat noodles, commonly known as soba, are rich in resistant starch, protein, amino acids, and vitamins. They slow the rise in blood sugar and are beneficial for weight loss. However, the nutritional content, flavor, and texture can vary greatly depending on the buckwheat content. Higher buckwheat content results in a coarser texture and easier breakage, which may not appeal to everyone.
Gluten-free rice noodles
Rice noodles, familiar with Vietnamese pho, are gluten-free, making them easier to digest and gentler on the stomach than wheat noodles. They have a soft texture and are low in calories since they are not fried. However, some products on the market mix wheat and rice, so it’s essential to check the rice content when purchasing.
Dried noodles instead of fried noodles
The noodle industry is also embracing the trend of alternative noodles. Traditionally, fried noodles have dominated the market, but with increasing interest in health, various dried noodle products are now available. Dried noodles typically have lower calories and saturated fat than fried noodles, making them healthier. They also provide a guilt-free option for late-night cravings for ramen.
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