In article >,
Susan > wrote:

> x-no-archive: yes
>
> OmManiPadmeOmelet wrote:
> > I have these on my shopping list.
> > I MISS noodles and these were brought to my attention as a "low carb"
> > noodle. I've done some googling and they look promising.
> >
> > I assume I can treat them like any oriental noodle, or even use a meat,
> > mushroom and tomato sauce with them to make spagetti. >
> > What is the texture like and are there any hints or cautions on cooking
> > them? Are they a soy noodle? Do they cook to mush easily?
>
> They're a yam noodle, made completely from fiber. The texture is kinda
> like rubberbands. I wouldn't boil them like pasta, I'd rinse off the
> fishy smell, then saute them, or add them to hot sauce once it's done.
>
> You might check your Asian grocery for dried bean curd noodles; they're
> more like Chinese egg noodles, but you don't cook them, either, just
> saute with sauce. Much less slimy and rubbery.
>
> Susan

I do plan to go to the asian market and check.
What's the carb content of the bean curd noodles?
I assume those are soy...

What about steaming them?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson