Friday, August 17, 2012

Instant noodles GF style

I really miss the cheap instant egg noodles of my student days. They are pretty unhealthy as they are fried and most of the sauces contain MSG so it is probably a good thing that they are wheat-based and off-limits!  Although there are some Thai and Vietnamese brands that do rice noodle versions (see last pic below), I have no idea how likely they are to be GF so will definitely be waiting til I'm not pregnant to test them out.

So,.... here's my alternative reliably GF version:

Granovita pate tube. holland and barratt and most healthfood shops sell tTamari Soy Sauce glutenfree

ingredients
Rice vermicelli or Mung bean noodles
2 tbsp grated carrot
1 tbsp grated onion or finely chopped spring onion
tiny bit of a GF chicken stock cube

1 tbsp Granovita Yeast Pate (mushroom)
1 tbsp soy sauce

For instant noodles, you need to buy the thinnest noodles (vermecelli) which are thinner than spaghetti (Asian supermarkets stock loads of brands). Put the first list of ingredients in a bowl, pour over hot water (covering the noodles completely) and cover the bowl with  a lid or plate. Leave for 3 mins.  Open and drain, then add the remaining sauce ingredients.

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If only I knew whether these were GF - ingredients look ok but no idea about manufacturing methods/contamination.