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In article >, says...
> Tippi wrote:
>
> > sanne wrote:
> >
> >>Low-carb in Asian cooking? Forget it ...
> >
> >
> > High carb eating is only a habit. You can e.g. make chicken stir fry
> > with veggies, BBQ pork, sweet and sour shrimp and SKIP THE RICE AND
> > NOODLES, and serve salad instead.
>
> Well...as an Asian (American) rice and noodles are ingrained habit. I'll
> try to cut down.
>
> I've heard of tofu noodles, though I've not seen them. I'm guessing
> these might be good substitutes? Have you tried them, and what are they
> like?
>
> I think I'll have to go to brown rice. But it's not the same as the
> fluffy white rice I've enjoyed since I was a child.
>
> Arsenio.
>
Have you checked the Shirataki, also known Konnyaku noodles sold in Asian
groceries? They are made from Konjac flour, and are extremely low carb. I
have only found refrigerated 240g packs in the form of noodles, shrimp,
scallops, and squid in my local stores. Google Shirataki and you will
find online sellers as well.
Dennis
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