Noodles/Dumplings

Millard Filmore · Joined: 26 Jul 2007 Posts: 1

Anyone have a recipe or a source of commercially made noodles or
dumplings that are "T2 friendly".

TIA

Archived from group: alt>discuss>diabetic-recipes

Jennifer · Joined: 26 Jul 2007 Posts: 64

Low carb pasta that tastes good, is the holy grail of the low carb
community.

Sadly I have not found any that are at all edible.

However, if there is an Asian community near you, Shiratake noodles make
a good substitute for some dishes. Their texture is more bouncy than
wheat based noodles, but they have 0 carbs.

Jennifer

Millard Filmore wrote:
> Anyone have a recipe or a source of commercially made noodles or
> dumplings that are "T2 friendly".
>
> TIA

Jennifer · Joined: 26 Jul 2007 Posts: 64

They would be in the refrigerated section, packed in water like tofu.

I've not seen them online, because they need refrigeration.

Where do you live Colleen?

Jennifer

Colleen wrote:
> I was at our Asian mart the other day and couldn't find them. Is there
> somewhere online where I could find them. The guy at the store showed me
> some noodles but they still had 30 gr carb. I've been using whole wheat
> pasta. I can do about 3/4 of a cup without a problem.
>

Colleen · Joined: 26 Jul 2007 Posts: 25

I was at our Asian mart the other day and couldn't find them. Is there
somewhere online where I could find them. The guy at the store showed me
some noodles but they still had 30 gr carb. I've been using whole wheat
pasta. I can do about 3/4 of a cup without a problem.

--
c

website http://www.plazaearth.com/philo

"Jennifer" wrote in message@earthlink.net...
> Low carb pasta that tastes good, is the holy grail of the low carb
> community.
>
> Sadly I have not found any that are at all edible.
>
> However, if there is an Asian community near you, Shiratake noodles make
> a good substitute for some dishes. Their texture is more bouncy than
> wheat based noodles, but they have 0 carbs.
>
> Jennifer
>
>
> Millard Filmore wrote:
> > Anyone have a recipe or a source of commercially made noodles or
> > dumplings that are "T2 friendly".
> >
> > TIA
>

Dennis Rekuta · Joined: 26 Jul 2007 Posts: 1

Jennifer wrote:
>
> Low carb pasta that tastes good, is the holy grail of the low carb
> community.
>
> Sadly I have not found any that are at all edible.
>
> However, if there is an Asian community near you, Shiratake noodles make
> a good substitute for some dishes. Their texture is more bouncy than
> wheat based noodles, but they have 0 carbs.
>
> Jennifer
>
What Jennifer said! Wink

The only asian groceries I have near me are Chinese, so the packages
tend to have "Konnayaku" or some similar mangled English spelling on
them. They are always in the refrigerator section next to the fresh
noodles, but they are in those little aseptic packs with water, like the
Silken type tofu. I prefer the ones that are shaped like seafood to the
vermicelli noodles. My stores all sell the ones shaped like shrimp,
scallops, calamari, or sometimes farfalle (bowties). They actually have
a texture when cooked that is similar to plump shrimp. The sizes as I
recall are between 200 g - 240 g, and usually are priced at about CAN
$1.99. You just rinse them off in water, and heat in hot or boiling
water or soup for a minute or two and they are ready to eat. My meter
has verified that they have almost no effect on my BG's.

I believe many Keto brand products are made from the same flour, which
comes from a special type of tuber or "yam". However, I have only found
their products available on-line (in Canada), and the prices are
outrageous at about CAN $5.00 to $6.00 for a 500g package.

Dennis (Type 2)
-- "We can't help it. We're men" The Red Green Show.

Colleen · Joined: 26 Jul 2007 Posts: 25

Milwaukee, Wisc. We have an organic food store we shop at. I'll try them
next. Is there a brand name for this?

--
c

website http://www.plazaearth.com/philo

"Jennifer" wrote in message@earthlink.net...
> They would be in the refrigerated section, packed in water like tofu.
>
> I've not seen them online, because they need refrigeration.
>
> Where do you live Colleen?
>
> Jennifer
>
>
> Colleen wrote:
> > I was at our Asian mart the other day and couldn't find them. Is there
> > somewhere online where I could find them. The guy at the store showed
me
> > some noodles but they still had 30 gr carb. I've been using whole wheat
> > pasta. I can do about 3/4 of a cup without a problem.
> >
>

Julie Bove · Joined: 26 Jul 2007 Posts: 106

"Jennifer" wrote in message@earthlink.net...
> They would be in the refrigerated section, packed in water like tofu.
>
> I've not seen them online, because they need refrigeration.
>
> Where do you live Colleen?

I remember someone posting that they bought some online. Can't remember the
name of the website, but I do remember that they had to pay a lot for
shipping because they were sent on dry ice.

--
Type 2
http://users.bestweb.net/~jbove/

tippy1 · Joined: 26 Jul 2007 Posts: 3

Jennifer wrote:
>
> Low carb pasta that tastes good, is the holy grail of the low carb
> community.
>
> Sadly I have not found any that are at all edible.
>
> However, if there is an Asian community near you, Shiratake noodles make
> a good substitute for some dishes. Their texture is more bouncy than
> wheat based noodles, but they have 0 carbs.
>
> Jennifer
>
> Millard Filmore wrote:
> > Anyone have a recipe or a source of commercially made noodles or
> > dumplings that are "T2 friendly".
> >
> > TIA

Be sure to get the ones with tofu in them. They are very much
better than the plain.
--

Squire

Priscilla Ballou · Joined: 26 Jul 2007 Posts: 34

In article , tippy1
wrote:

> Jennifer wrote:
> >
> > Low carb pasta that tastes good, is the holy grail of the low carb
> > community.
> >
> > Sadly I have not found any that are at all edible.
> >
> > However, if there is an Asian community near you, Shiratake noodles make
> > a good substitute for some dishes. Their texture is more bouncy than
> > wheat based noodles, but they have 0 carbs.
> >
> > Jennifer
> >
> > Millard Filmore wrote:
> > > Anyone have a recipe or a source of commercially made noodles or
> > > dumplings that are "T2 friendly".
> > >
> > > TIA
>
> Be sure to get the ones with tofu in them. They are very much
> better than the plain.

That's a matter of individual taste. I prefer the ones without tofu,
but if they weren't available I'd enjoy the ones with tofu instead.

Priscilla

Angela Arnold · Joined: 26 Jul 2007 Posts: 2

Try doing a search for gluten-free or GFCF pasta and you should come up with
quite a few alternatives. Many of these will be carby, such as corn,
tapioca, etc., but some will be ok, like bean and some rice flours.
I have a ton of bookmarks for online sources of wheat-free products (since I
also have celiacs). If anyone's interested, just let me know and I'll post
them.
Angel
wrote in message@4ax.com...
> On Wed, 01 Oct 2003 05:01:52 -0500, Millard Filmore
> wrote:
>
> >Anyone have a recipe or a source of commercially made noodles or
> >dumplings that are "T2 friendly".
> >
> >TIA
>

tippy1 · Joined: 26 Jul 2007 Posts: 3

Alan, Moorman@visi.com wrote:
>
> On Wed, 01 Oct 2003 05:01:52 -0500, Millard Filmore
> wrote:
>
> >Anyone have a recipe or a source of commercially made noodles or
> >dumplings that are "T2 friendly".
> >
> >TIA
>
> They're 95% flour, so I suppose not.
>
> There may be some Asian products -- rice noodles -- that are better,
> but I've never researched that.

Give Shiritaki noodles a try. Hardly any carbs and you can get them at
most oriental stores.
--

Squire

The Laws · Joined: 26 Jul 2007 Posts: 2

I have a recipe that might substitute for noodles, but it doesn't indicate
its trying to pretend to be noodles. The recipe I have calls for beaten
eggs, but I will use eggbeaters. You cook a thin layer of egg,about the
thickness of a crepe. Make several att the same time and then cut them in
strips1/4th inchwide, ,give or take.(I"m sure you have seen them in Chinese
dishes, in soup or garnish) Use them as noodles,-- would probably work
better serving them mixed in rather than using them under what you intend
to serve. Kay
wrote in message@4ax.com...
> On Wed, 01 Oct 2003 05:01:52 -0500, Millard Filmore
> wrote:
>
> >Anyone have a recipe or a source of commercially made noodles or
> >dumplings that are "T2 friendly".
> >
> >TIA
>
> They're 95% flour, so I suppose not.
>
> There may be some Asian products -- rice noodles -- that are better,
> but I've never researched that.
>
>
>
>

Jim Magee · Joined: 26 Jul 2007 Posts: 1

"Julie Bove" wrote in@corp.supernews.com:

Did a quisk search and found a site www.asianfoodgrocer.com that sells
them $1.62 for 7 oz package. Never tried them, but may be of help

>
>
>
>
> "Jennifer" wrote in message
> @earthlink.net...
>> They would be in the refrigerated section, packed in water like tofu.
>>
>> I've not seen them online, because they need refrigeration.
>>
>> Where do you live Colleen?
>
> I remember someone posting that they bought some online. Can't
> remember the name of the website, but I do remember that they had to
> pay a lot for shipping because they were sent on dry ice.
>