On 11/12/2010 9:55 AM, James Silverton wrote:
> It may well be that ramen nooles as served in ramen shops are not fried
> and I will have to look out to see if anyone opens a Ramen place around
> DC. Certainly, I have just spent an interesting, if frustrating, time
> inspecting the numerous packages of ramen both plain and flavored in my
> favorite Kam Sam supermarket. All the servings of ramen indicate about
> 25% of the recommended daily fat intake and are way above my personal
> limits of about 1/10 of that. The sodium levels are similar.

You might like somen noodles. These are delicate, skinny noodles that
would go fine in a light soup base. It's fat free and the sodium content
is controlled by you. It takes only a few minutes to boil and you can
even serve it ice cold in a chilled broth. It might be the only noodle
dish that is served this way. It's delicious and even refreshing and
easy to make. You don't get any fat and the salt can be kept at
reasonable levels.

>
> The same problems occur for all packages of Japanese curry and I will
> not be experimenting with them for Katsu curry either.
>
> By the way, I just had a most enjoyable low-fat lunch having Pho Ga
> (Chicken) at a Pho restaurant. They use two thicknesses of (I think)
> rice noodles and serve large quantities of bean sprouts, basil, sliced
> jalapeno peppers and lime as well as sliced whitemeat chicken in the
> soup. That's going to remain my standard noodle lunch, I guess.
>