Just discovered a rather amazing product: gluten-free noodles that are made from just two ingredients: Japanese yam flour and lime. The bonus: they are calorie-free (yes, you heard that right). Apparently, the trick is in cooking them properly. I did a bit research and found that the favoured preparation method is to drain the noodles (they come packed in vaguely fishy-smelling water), then dry-fry them for about seven minutes on high heat. After that, you can use them the way you would use any Asian noodle.

I used them in a “bowl” mixed with peanut sauce (latest version–I’ve managed to reduce the calories per ounce to 25 without loss of flavour!). I added my usual favourites: tomatoes, cucumber, celery, a slice or two of avocado, a sprinkling of sesame seeds, and an ounce of cashews.

Now that I think about it, you can barely see any of the noodles in this picture, but they were rather good. I don’t think I cooked them quite long enough, however, so I’ll have another go tomorrow.

I also crumpled some dried, seasoned seaweed on top. My intention was to add a kind of salty crunchiness, but the seaweed also added a kind of fishy flavour that didn’t quite work. I do like the seaweed on its own as a snack though:

And here’s the latest version of my favourite peanut sauce:

1 TBSP minced garlic

1 TBSP sambal olek

1 TBSP soy sauce

1 TBSP white wine vinegar (or any vinegar without a strong flavour)

2 TBSP peanut butter

1/3 package soft Silken tofu

1/4 tsp BTB paste

1/2 cup boiling water

Blend in the bullet. Makes 10 ounces at 25 cals/ounce.