I bought a bunch of little bags of these zero net carb noodles. I quickly
got bored with them. I much prefer to mix my sauces with chopped steamed
cauliflower.

They are a bit rubbery and do not seem to require cooking. They absorb food
flavors over time. However, the manufacturers usually pack them with a tiny
bit of seaweed to preflavor them. Thus, they needs lots of rinsing in a
colander, then let them soak in spaghetti sauce (or whatever) overnight.

I no longer need to simulate noodles.

Cubit

Robo start for October:
http://www.delorie.com/health/adslc/

311/152.8/145 monthly-goal: 1 since: 01/12/2003


"OmManiPadmeOmelet" > wrote in message
...
> 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?
>
> Do any Austinites know if My Thanh sell them and if not, where can I get
> them in Austin?
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
Nicholson