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Asian Noodles

In season all year

Food Description:

Asian noodles are similar to pasta, some made with egg, some without. The Chinese name for noodle is "mein". Egg noodles have more fat than those made with wheat flour and oil. Both are usually yellow in colour of varying thickness, but all the same length. The long uncut noodles symbolize a long life in Chinese tradition.
Made from oil, water, flour and salt (and sometimes egg). They are also called ramen or hokkien noodles. Check the packaging when buying noodles and buy those without extra flavouring and preservatives.

General Information:

Category: Grain
To Buy: Buy fresh or fried. Fresh egg noodles are used for egg noodles (obviously!) and are also used to make egg rolls and wontons. Dried egg noodles are available from most supermarkets - buy fresh from good supermarkets or Asian stores.
To Store: Store fresh in the refrigerator for up to 3 days. Dried can be stored in an airtight container for up to 8 months.
Tips and Tricks: A serve of noodles measures about 120 grams.

Nutrition (Per serve):

Weight (grams): 120
Carbohydrates, g: 62.0
Protein (g): 11.3
Saturated Fat, g : 0.2
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 1314
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 1.3
Monosaturated Fat , g: 0.2
Niacin (B3):
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: To avoid sticking, rinse the noodles in cold water to wash off any excess starch. Boil in plenty of salted water for 4 minutes or until tender.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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