Dennis wrote:
> 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.
>>
Thanks. I'll check it out. In your opinion, are they an acceptable
substitute for regular noodles, in flavor and texture?
What do you mean "in the form of ... shrimp, scallops, and squid"?
>>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