TTR- Noodles

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Tips, Tricks, & a Recipe


By Leanne Ely, C.N.C

Although the core ingredients for noodles don’t vary much (flour, water, salt) you can enjoy them in a number of dishes from lasagna to chow mein. Noodles, sometimes called pasta depending on the dish, are thought to have originated in China around 4,000 years ago. There are over 350 different types of pasta noodles in Italy alone.

Here’s your TIP:
Most Americans tend to over cook their noodles. To cook noodles until they are al dente means that they are firm to the teeth yet tender. A minute or two less of cooking time will give your recipe more flavor, texture, and appeal.

Here’s your TRICK:
Never, ever rinse off pasta after cooking unless you’re making pasta salad. Washing off all that starch and salt will kill any flavor your pasta once had. Also, cook your noodles in a large pot with plenty of water. Your noodles won’t be so inclined to stick.

Here’s your RECIPE:

Healthy Bok Choy Noodles
Serves 4

2 1/2 tablespoons low sodium soy sauce
1 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil, divided
1 teaspoon cornstarch
2 green onions, chopped
2 large cloves garlic, pressed
2 teaspoons chopped fresh gingerroot
10 ounces bok choy, chopped
12 ounces whole wheat spaghetti noodles or your favorite gluten free pasta, cooked

In a small bowl, combine soy sauce, vinegar, honey, 2 teaspoons of the sesame oil and the cornstarch; blend well; set aside. Heat remaining sesame oil in a large skillet or wok over medium heat; stir-fry green onions, garlic and gingerroot for about 30 seconds; add bok choy and stir-fry for 3 minutes or until wilted. Toss together bok choy mixture, cooked noodles and soy sauce mixture. Enjoy!

Per Serving: 374 Calories; 4g Fat; 10g Protein; 77g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 424mg Sodium. Exchanges: 4 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates Points: 8

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