Substitute for Noodles?

RhineDHP

Ok, ever since I was a little child I've been addicted to noodles of all kinds, especially ramen. I realize that, though eating ramen everyday isn't that bad calorie-wise, the sodium content (even though I don't drink the broth) is always wayyy too much. Well that and the whole lack of nutrition thing, heh. But I find myself always craving the texture of noodles (and specifically the nongshim spicy picante bowl flavor) basically everyday.

I tried the tofu shirataki noodles, but I dunno....they taste kind of rubbery to me. That and if you don't rinse and parboil them thoroughly, man oh man do they stink!

I heard that "true" shirataki noodles don't have the same texture as the tofu ones but I have yet to find them anywhere near me. I heard somewhere that people make "noodles" out of vegetables or other products, so I was wondering if that was a route to go, and if that satisfied people's cravings.

That is my main question. But I guess I'd also like some suggestions to make a bowl or noodles with a spicy flavor that isn't like 1800 g of sodium for half a bowl!

acogg

I have found that shredded cabbage works well under spaghetti sauce very nicely. I cook the cabbage just until it's firm but cooked, al dente if you will. lol

eckabad

spaghetti squash.

eatathome

You could eat the ramen or rice noodles but instead of using the enclosed flavor package, experiment with your own spices/fresh herbs?

annsies

Spaghetti squash!

ukstarlight05

You can make "noodles" from zucchini, and this dish is gluten free!

6 zucchini (small)
2 teaspoons salt
3 tablespoons margarine 1 clove garlic, minced (optional)
salt and black pepper to taste
1/4 cup grated Parmesan cheese

Directions:
1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

http://allrecipes.com/recipe/zucchini-noodles-2/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini noodles&e8=Quick Search&event10=1&e7=Home Page

axelorate

EDIT: Nevermind.. I totally did not read your post.

alpine1994

Just discovered spaghetti sqaush. Looks (and tastes, to me) just like spaghetti, and works great with sauce. I haven't tried it in a soup yet. Mine was really crunchy though, so the texture is different. Could've been that I didn't cook it right though.

FitBeto

Spaghetti Squash is actually quite derishish.

Brianna72994

You can still eat ramen, just use half the flavor packet. It reduces the calories and sodium content. Just saying

JanaCanada

Try regular or whole wheat spaghettini or "angel hair" pasta. Watch your portions, though, as it can be high in calories.

mercymarque

spaghetti squash
or toffi noddles less calories and works well (Shirataki noddles). They come in fettucci, angel and spaghetti. Give them a try

eatrainsmile

Soba noodles are delicious and made of buckwheat, you can try them. They are healthy and gluten free.
Or you can make zucchini or carrot spaghetti with a julian vegetable peeler.

bfcano

I agree with everyone on the Spaghetti Squash.
I also think that Zucchini Noodles have a very similar texture. You can get a tool called a julienne peeler which is great for zuchinni noodles & also for carrot shreds. And very inexpensive, I think I got mine at Kitchen Kaboodle for $10.
Also I recently tried some Quinoa Ancient Harvest spaghetti from Safeway which has 6g of protein per serving (reg is about 3-4g) & is gluten free. I have to say the texture was pretty good!