Most Nutritious Noodles for Stir Fry
Which brand/make are the most nutritious noodles? Where can I buy them? Are there 100% Whole Grain/Wheat noodles available?
Not sure on the wheat noodles. As for nutrition, we've recently tried quinoa spaghetti which is actually quinoa and corn. You should google the health benefits of quinoa, but briefly I know it's considered a supergrain and is a complete source of protein. they were very good. Hubby didn't know they weren't white pasta until I pointed it out.
I'd double-check the gluten thing just in case. But soba is pretty healthy and def. tasty.
I started using shirataki noodles in soups and stir-fries. They work well for Asian foods, but don't really stand up to tomato sauce or Mediterranean flavours.
Some brown rice noodles are good too, but it really depends on the brand. Some just dissolve into mush.
When you say 'noodles for stir fry' do you mean noodles that can be served with a stir fried meat and vegetable dish, or noodles that have been stir fried with other ingredients (in the spirit of fried rice)?
Also what kind of nutrition do you expect from the noodles? Are you looking for the vitamins, minerals, and fiber that occur in somewhat higher concentration in whole grains? Or are you concerned with fat and protein content?
Various manufacturers have been working on using whole grains and alternative grains for pasta, and according some reviews, some of these are pretty good. However, most of these products are aimed at the Italian style pasta market, not the Chinese one. So whether they would work with a stir fry is unclear.
Soba is a Japanese noodle with buckwheat. Usually it is served with warm or cold with a simple dipping sauce. As with other Japanese rice and noodle dishes it can be served in a soup or bowl with various toppings such as fish cake, tempura, and tofu. I haven't read of it being used Chinese style in a stir fry.
I wouldn't classify shiataki noodles as nutritious. This is a highly processed product, with a low calorie content. Traditionally it is used to add a contrasting texture to Japanese soups and stews.