05:10
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Like most addicts, I recognize I have a problem, but I'm trying to find ways to mitigate my problem without having to give up my favoured substance. Unlike most addicts, I think I can actually do this. I mean, that's what most addicts think, but in this case I not only think I'm right, I... think I'm right.
So; okay.
But the thing is, it's not "pasta" or "noodles" that are the problem, it's "things that raise my blood sugar". That is most traditional pasta and noodles, but it's not all of them. I've mentioned before that if you can turn the starch in foods into resistant starch, it will not spike your blood sugar like those other starches do.
I've always loved noodles made with bean or sweet potato starch, and it turns out these contain resistant starches! Meaning that they can be consumed, in reasonable quantities, by me and anyone else looking to watch their blood sugar. They are also extremely tasty (well, no they're pretty bland, actually, but they soak up tasty flavours like little sponges) and a lot of fun to eat (that's true - it's the texture, and the translucency that make them so good).
I'm going to be eating these semi-regularly. I'm also getting thoroughly obsessed with making spaetzle, but that's another (series of) blog post(s). As for traditional wheat or rice based noodles, I guess I'm just going to have to become a Christmas-and-Easter Pastafarian, to mix some metaphors.
3 or 4 servings
30 minutes prep time
Soak the Noodles & Make the Sauce:
2 bundles (100 grams; 4 ounces) glass noodles (cellophane noodles or saifun)
1 tablespoon finely minced, peeled fresh ginger
2 or 3 cloves finely minced, peeled garlic
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
1 teaspoon chile garlic sauce
1 to 2 tablespoons soy sauce
1 tablespoon apple cider OR rice vinegar
Put the noodles into a bowl and cover with tepid tap water. Soak them for 10 minutes, then drain them well and snip them right through twice, about 1/4 of the way in from each end.
Peel and mince the ginger and garlic, and put them in a small bowl. Add the remaining ingredients and mix well.
Make the Stir-Fry:
4 cups finely shredded green or Savoy cabbage
1 medium carrot, peeled and grated
1 medium onion, peeled and slivered
6 to 8 small button mushrooms
2 tablespoons mild vegetable oil
Wash, trim, and shred the cabbage. Peel and grate the carrot. Peel the onion, cut it in half, then into then slivers. Clean and slice the mushrooms.
Heat the oil in a large skillet over high heat. Add the carrot, onion, and mushrooms and cook for 2 to 3 minutes, until about halfway cooked. Add the cabbage and mix in well. Cook for another minute or so, stirring to combine, until the cabbage is about half wilted. Then mix in the drained and cut noodles. Mix in well.
Drizzle the sauce over the pan of noodles and vegetables, and mix it in. Continue cooking and mixing/turning the contents of the pan until everything is done to your liking and well-combined. Turn out onto a serving dish and serve at once.
Last year at this time I made Turkish Leek Cake.
Posted in: Ontario Food
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