moonbuggy Posted October 23, 2020 Share Posted October 23, 2020 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? Link to comment Share on other sites More sharing options...
laura_juggles Posted October 23, 2020 Share Posted October 23, 2020 There really isn't one. Anything that isn't basically a spiralized veggie isn't going to be compliant. I do find that sauces tend to sort of cling to riced veg better than spiralized/julienned. It's one of those situations where you just want to go for eating a curry more like a soup and go at it with a spoon. Link to comment Share on other sites More sharing options...
kirbz Posted October 26, 2020 Share Posted October 26, 2020 I find that spiralized sweet potato soaks up sauces well. I made this lo mein recipe (https://www.paleorunningmomma.com/paleo-pork-lo-mein-whole30/) and thought the sauces soaked up into the sweet potato noodles quite well! Especially when I made the "noodles" a little bit larger! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted October 26, 2020 Moderators Share Posted October 26, 2020 If you're not attached to the noodle shape, pour sauce-heavy foods over a baked potato or sweet potato, they tend to soak up sauces well. Obviously not the same as noodles, but nothing Whole30 really is. Link to comment Share on other sites More sharing options...
moonbuggy Posted October 28, 2020 Author Share Posted October 28, 2020 Thanks, everyone! Link to comment Share on other sites More sharing options...
emilykantner Posted November 13, 2020 Share Posted November 13, 2020 Not sure how they soak up sauce- but I've been obsessed with spaghetti squash as of late. I made a W30 Spaghetti Squash Carbonara and the difference from zucchini was huge! Link to comment Share on other sites More sharing options...
kevinvholloman Posted July 27, 2021 Share Posted July 27, 2021 my wife adds a little flour to the sauce and reheats it in a pan for 1-2 minutes, it turns out very tasty Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted July 27, 2021 Moderators Share Posted July 27, 2021 1 hour ago, kevinvholloman said: my wife adds a little flour to the sauce and reheats it in a pan for 1-2 minutes, it turns out very tasty Please familiarize yourself with the rules of the program, flour is not allowed. Link to comment Share on other sites More sharing options...
kevinvholloman Posted July 28, 2021 Share Posted July 28, 2021 Please excuse me Link to comment Share on other sites More sharing options...
Affinity Posted August 18, 2021 Share Posted August 18, 2021 There are cassava noodles but I haven't tried them yet and I am not sure if they would be compliant because they might fall under the same guidelines as breads and baked goods substitutes. I like to use hearts of palm pasta but it doesn't soak things up. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted August 18, 2021 Moderators Share Posted August 18, 2021 2 hours ago, Affinity said: There are cassava noodles but I haven't tried them yet and I am not sure if they would be compliant because they might fall under the same guidelines as breads and baked goods substitutes. I like to use hearts of palm pasta but it doesn't soak things up. If you take a vegetable and cut it into a noodlecshape, it's fine. If you have to dry it to create a flour and then use that to make noodles, that's re-creating pasta and isn't really compatible with Whole30 rules. Link to comment Share on other sites More sharing options...
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