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Hi everyone. I found a wonderful ready made pasta substitute! It is a by-product of the tofu making process. When the soymilk is boiled it forms a skin on top, the skin is skimmed off and used fresh or dried. In Asia it is used in many Buddist mock-meat dishes. It is slightly chewier than traditional pasta, but it gets more tender the longer it soaks in water.
You need to visit an Asian market or grocery store to find it. It goes by a variety of names: bean curd sheets, yuba, uba, bean curd skins, soy milk skins. Read your package as they vary from brand to brand. On average per serving (usually one sheet) the total carbs are about 4 gm, with 3 grams fiber for a net carb of 1 gram! Please note, some packages list "wheat starch" as an ingredient...it is used to prevent the sheets from sticking during the drying process. Since you need to soak and rinse it, what little starch is there will be washed away.
How to prepare:
Boil some water. Pour about an inch into a shallow pan large enough to contain your bean curd sheet. Carefully slide your bean curd sheet into the water. Allow to bathe for about 5-6 minutes. Then drain the water away. Pat the sheet dry with towelling. And lift it out of the pan.
At this point you can either use the sheet whole or you can roll or fold the sheet up and slice it into noodles.
Boil about a 3 cups of water. Add a teaspoon of salt (optional). Drop your pasta into the water and boil for about 5 minutes. If you want it more tender, remove from the heat, and let the pasta to sit in the water. Check it every 5 minutes until the texture is to your liking.
Drain it VERY WELL. And use as you would regular noodles.
I'll post a recipe for a noodle kugel later this week.
You need to visit an Asian market or grocery store to find it. It goes by a variety of names: bean curd sheets, yuba, uba, bean curd skins, soy milk skins. Read your package as they vary from brand to brand. On average per serving (usually one sheet) the total carbs are about 4 gm, with 3 grams fiber for a net carb of 1 gram! Please note, some packages list "wheat starch" as an ingredient...it is used to prevent the sheets from sticking during the drying process. Since you need to soak and rinse it, what little starch is there will be washed away.
How to prepare:
Boil some water. Pour about an inch into a shallow pan large enough to contain your bean curd sheet. Carefully slide your bean curd sheet into the water. Allow to bathe for about 5-6 minutes. Then drain the water away. Pat the sheet dry with towelling. And lift it out of the pan.
At this point you can either use the sheet whole or you can roll or fold the sheet up and slice it into noodles.
Boil about a 3 cups of water. Add a teaspoon of salt (optional). Drop your pasta into the water and boil for about 5 minutes. If you want it more tender, remove from the heat, and let the pasta to sit in the water. Check it every 5 minutes until the texture is to your liking.
Drain it VERY WELL. And use as you would regular noodles.
I'll post a recipe for a noodle kugel later this week.
) has been trying lots of new foods. I kind of felt like I had no idea what to cook at first, but I'm getting over that and having a lot of fun learning to make and trying new foods. Such fun!
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