moonbuggy

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  1. Yesterday I made a Thai curry for dinner and served it over pan-steamed julienned zucchini. It was great, except that the zucchini didn't soak up the sauce like traditional rice noodles would. I guess because zucchini is such a moist vegetable to start with. Kinda disappointing to eat and see all the delicious sauce stay in the bowl. Can you guys recommend a grain-free noodle substitute that soaks up sauce?