Our “bluffer’s guide” is back by popular demand and we’re kicking it off with the humble noodle!
Embraced by Western and Asian cultures alike, not only are noodles a quick and tasty addition to any meal, but they’re cheap too! We love to use noodles to bulk out our recipes and add a little texture. So, do you know your udon from your soba?
Soba.
The word soba means “buckwheat” in Japanese and yep, you guessed it, soba noodles are made from buckwheat flour. They have a strong nutty flavour and are high in lots of the good stuff – protein, amino acids, iron, calcium, magnesium to support a healthy sleeping pattern, zinc, potassium and vitamin B for energy and red blood cell function – phew! They’re also loaded with about 20 per cent of your daily phosphorus needs, which supports every cell in your bod to do its job. And, if you get your hands on 100 per cent buckwheat noodles, they’re also gluten-free. That’s why soba noodles are our go-to when we need to pack out our meals a little.
Udon.
Thick whole-wheat udon noodles are perfect for slurping! Whole-wheat means the wheat germ and bran is still intact, so they’re packed with around 20 per cent of your daily fibre needs, as well as magnesium, thiamin for energy, iron and zinc. We’d pop these in our stir-fry for sure. Just leave the regular wheat udon on the shelf because they’re stripped of all the good stuff!
Vermicelli.
Vermicelli noodles are popular in Pho and broth-like dishes and are made from rice-flour, so they’re a great gluten-free alternative. They have a similar texture to angel hair pasta but without much protein or fibre content, they lack the nutritional punch of other noodle varieties. In saying that however, they’re a good option for when you’re looking for a lighter noodle, plus they’re low in sodium and cholesterol-free!
Zoodles.
We love a good zoodle because zucchinis are PACKED with vitamins A, C as well as manganese for healthy bones and easing PMS symptoms (who knew?). Simply peel a zucchini into ribbons with a veggie peeler, or use a spiraliser, then tuck into them raw, or cover them with boiling water for a few seconds – yum!
Our fave ways to use those noos…
- Add them to your stir-fry. Our fave is this Shanghai Stir-Fried Chunky Noodles.
- Make your own tasty Simplest Chicken Pho.
- Whip up Sarah’s fave Two-Minute Desk Lunch Noodles with just the office kettle!
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