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noodle alternatives

post #1 of 4
Thread Starter 
post #2 of 4
I have never even seen those. We love the tinkyada rice noodles, especially the ones with rice bran.
post #3 of 4
I think this is the same stuff that's sold as konnyaku in some Asian markets, if it's dry it's shirataki I think? I just bought some a week ago, the kind that's in an aseptic container, the konnyaku, but I haven't used it yet. I looked for shirataki and the only ones I could find had wheat flour mixed in, or the labelling in English was so poor that I couldn't tell what the ingredients were.

Before this, I've either used Tinkyada or Asian-style rice noodles, the long, thin dry kind.
post #4 of 4
Thread Starter 
Quote:
Originally Posted by tanyalynn View Post
I think this is the same stuff that's sold as konnyaku in some Asian markets, if it's dry it's shirataki I think? I just bought some a week ago, the kind that's in an aseptic container, the konnyaku, but I haven't used it yet. I looked for shirataki and the only ones I could find had wheat flour mixed in, or the labelling in English was so poor that I couldn't tell what the ingredients were.

Before this, I've either used Tinkyada or Asian-style rice noodles, the long, thin dry kind.
WEll let us know what it's like when you try it!
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