In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> Susan > wrote:
>
> > x-no-archive: yes
> >
> > OmManiPadmeOmelet wrote:
> >
> > > 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...
> >
> > Yes, but I don't recall, except that it was negligible. They're in the
> > fridge, BTW.
>
> Ah, thanks!
> I've not checked out My Thanh's refrigerator section yet.

That's where the shiratake is, too.

I actually find the tofu noodles more like rubber bands than the
shiratake, although there is definitely a chewy/crunchy thing going with
the shiratake. What I *really* like is the noodles made with part
shiratake and part tofu. They're the same color as semolina pasta,
where the pure shiratake are sort of cloudy white, and thinner.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong