Noodles
Foodfavor
Posts: 94 Member
I love noodles, I want them to be in and around me at all times. Does anyone have suggestions for a healthier alternative to your plain ol' run of the mill pasta. Think more in teh context of soup. I also live in Canada and am open to all types of noodle. Thanks everyone.
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By "healthier," do you mean lower calorie? Containing nutrients that regular noodles don't have? Something else?
I like regular pasta, but I'll also mix it up with kelp noodles (low calorie), shiritaki noodles (low calorie), zucchini/cucumber noodles (low calorie), black bean pasta (higher protein, sometimes more fiber), and soba noodles (higher protein).2 -
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The lowest calorie with the highest nutriants possible I guess. It is a lot to ask I know. I tend to be more of a volume eater, but if the nutriants are good I am fine with adding the extra calories.1
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love my pasta!1
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Pasta is predominately a starch...no pasta is going to have a ton of other nutrients...that doesn't make them inherently unhealthy...just a starch.
Shirataki noodles are low calorie and low carb but don't contain much nutrition either...they're nothing like pasta though...basically only decent with East Asian cuisine...1 -
you'll pry my noodles out my cold dead hands
but in all seriousness - i do a mix of roasted sweet potato and a serving of noodles together that has some alfredo sauce on top - fills me up more than just pasta1 -
I love my pasta.. but it can be calorie dense especially if you like to eat a lot. You can try spirilized veggie noodles.. or in Canada NuPasta is good.. it is a type of shirataki noodle, I really like it. I haven't tried it in soup though.2
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Bulk Barn has this Organic Red lentil penne... yum! 25 grams of protein and 13 grams of fiber in every 100 grams of pasta. And I DO mean pasta. It doesn’t taste like cardboard like some other diet noodles.2
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I use these. It's only the second time I've bought time but I remember them being so good, especially with Asian type dishes. Anyone heard of them?
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I use these. It's only the second time I've bought time but I remember them being so good, especially with Asian type dishes. Anyone heard of them?
I used to eat the shiritake noodles maybe eight or nine years ago. loved them! Then one day, they tasted like slimy fish and I could not shake that. Maybe I'll try again because I, like the OP, love love love love love love pasta!1 -
Well, if you want to mix things up a little, how about using beans or whole grains? Like hot black bean and pepper, buckwheat, or lentils?1
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zucchini noodles, sauteed + patted dry I find helps them hold onto cheesy sauces. Really low cal noodles so you can have extra cheese
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You guys are awesome, thanks for the tips. Again, it can be hard to find the "cool" healthy noodles like Zeroodle and stuff in a small-ish Canadian town. I am excited to try these suggestions.0
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If you mean less of a calorie bomb but tasting as good, nah. I just budget for small amounts of pasta.0
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How about egg noodles? They might have a little more protein.1
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I just eat regular pasta or egg noodles combined with nutritious foods, like mixed with veggies with some lean protein on the side. I mix broccoli florettes with penne and marinara, spiralized zucchini in egg noodles and beef gravy, frozen corn and peas with elbow noodles and balsamic vinegraitte. I also like Barilla protein pasta, it's the same cals as their regular pasta I think but has a bit more protein.1
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The biggest change I have made when it comes to pasta is that I bulk the meal out with more vegetables. For example, spaghetti. I used to just have a huge plate of pasta and maybe a side salad. Maybe. Now, I have the side salad, a actual serving of pasta, and a big serving of say roasted broccoli. The pasta is no longer the star of the show, but is more of a side dish which is what it should be (for me).
Next week I am doing fettuccine alfredo, but I am bulking it up with mushrooms and broccoli (and shrimp). This means less pasta will be needed to make me feel as full.5 -
You guys are awesome, thanks for the tips. Again, it can be hard to find the "cool" healthy noodles like Zeroodle and stuff in a small-ish Canadian town. I am excited to try these suggestions.
I had never heard of the Zeroodle product and I have to try some! I just ordered some online. They look fabulous!1 -
If it's made with wheat flour, it will have the same nutritional value as the amount of flour and other ingredients in the product. Should you want to lower the calories, you need to select a different grain to replace some or all of the flour.0
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haileybeez wrote: »
I use these. It's only the second time I've bought time but I remember them being so good, especially with Asian type dishes. Anyone heard of them?
These are disgusting and nothing like pasta.0 -
kcastagnoli wrote: »You guys are awesome, thanks for the tips. Again, it can be hard to find the "cool" healthy noodles like Zeroodle and stuff in a small-ish Canadian town. I am excited to try these suggestions.
I had never heard of the Zeroodle product and I have to try some! I just ordered some online. They look fabulous!
They are disgusting, hope you like though. They taste nothing like noodles.1 -
The biggest change I have made when it comes to pasta is that I bulk the meal out with more vegetables. For example, spaghetti. I used to just have a huge plate of pasta and maybe a side salad. Maybe. Now, I have the side salad, a actual serving of pasta, and a big serving of say roasted broccoli. The pasta is no longer the star of the show, but is more of a side dish which is what it should be (for me).
Next week I am doing fettuccine alfredo, but I am bulking it up with mushrooms and broccoli (and shrimp). This means less pasta will be needed to make me feel as full.
this route.
made a from-scratch chicken breast "cacciatore style" last night. i usually "overload" the veggies (lots of peppers, mushrooms, onions, any odds & ends lying around [green beans, peas, broccoli,etc.]) in the homemade tomato sauce. i thus demote the pasta to a side or platform to hold the saucy goodness (using shells, rotini, etc. which glom onto sauce), rather than a main attraction.2 -
Lensi makes a variety of industrially processed beans which look like pasta. Read the ingredients. It's beans.1
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I just go the "prima vera" route most of the time so I can happily eat just one 56-gram-dry serving of noodles and be satisfied with it. As others have said, using veggies to stretch things helps.1
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I bought tofu shirataki and yam noodle bundles. I am excited to try these, and if I'm not digging them I will move on to your other suggestions.
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Sometimes we make our own pasta. Sometimes we add leftover sweet potato or butternut squash into the pasta dough (following a recipe for a dough incorporating these ingredients). It's good.
Otherwise, to bulk up pasta I will do both zoodles & regular spaghetti so that I get a decent volume of food but fewer pasta calories. That means I can add more cheese...2
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