Barenaked Noodles

I may have mentioned before that noodles are one of my biggest comfort foods. Whether it’s a bowl of steaming ramen floating in a delicious stock, a chow mein from my favourite take away, or a big pile of Pad Thai, with those flat ribbons of slippy starch. All of them please.

There’s just something about the way they taste, about the way they feel that makes me feel good, better, satisfied.

But the thing is noodles come with one problem. Carbs.

It’s not that I’m anti-carbs. I bloody love them – pasta, toast, pizza, baked potatoes, I love them. But I also know that, as I’m trying to work my way down to a comfortable distance running weight, that reducing them in my diet means that I can get there comfortably, relatively quickly, and I can build the muscle I need to get back after injury.

This means no noodles. Or does it?

Last year I discovered Barenaked Foods and their noodles.

 

Low calories, almost no carbohydrate whatsoever and yet I can still get the noodly texture in my mouth. I’ve tried other brands before, and it’s kind of like chewing plastic. I don’t know what Barenaked do, but these are much nicer, less chewy.

Cooking them is easy. Take a frying pan and pop it on the heat. Snip open your noodles, empty, and add it to the pan. You don’t need to add anything else.

Cook for three minutes.

Add a sauce, stir fried veggies and meat or tofu and you’re done. In this case, I added a good few spoons of bolognaise sauce and a little grate of cheese.

Perfect. Yes, the texture isn’t the same as egg or rice noodles, or even pasta, but in fixing that noodle craving and still keeping the carbs low, they can’t be beaten.

These noodles were bought and paid for by myself.