moonbuggy 0 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? Quote Link to post Share on other sites
laura_juggles 536 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. Quote Link to post Share on other sites
kirbz 589 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! Quote Link to post Share on other sites
Moderators ShannonM816 5601 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. Quote Link to post Share on other sites
moonbuggy 0 Posted October 28, 2020 Author Share Posted October 28, 2020 Thanks, everyone! Quote Link to post Share on other sites
emilykantner 0 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! Quote Link to post Share on other sites
Dankworth 0 Posted November 25, 2020 Share Posted November 25, 2020 On 10/23/2020 at 7:33 PM, moonbuggy said: 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? I love currey, roast your curry first in a pan before cooking everything. It will be tastier. Quote Link to post Share on other sites
kevinvholloman 0 Posted July 27 Share Posted July 27 my wife adds a little flour to the sauce and reheats it in a pan for 1-2 minutes, it turns out very tasty Quote Link to post Share on other sites
Moderators SugarcubeOD 4102 Posted July 27 Moderators Share Posted July 27 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. Quote Link to post Share on other sites
kevinvholloman 0 Posted July 28 Share Posted July 28 Please excuse me Quote Link to post Share on other sites
Affinity 0 Posted August 18 Share Posted August 18 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. Quote Link to post Share on other sites
Moderators ShannonM816 5601 Posted August 18 Moderators Share Posted August 18 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. Quote Link to post Share on other sites
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