Good with: Any sauce, but we loved it with a cold miso dressing
Other Flavors: Adzuki bean pasta, Soybean pasta, Mung bean pasta, Edamame bean pasta, Jasmine brown rice noodles, Jasmine red rice noodles
Why We Love It: This gluten-free pasta ticks many of the boxes that other gluten-free pasta’s don’t – it’s lower in carbs, higher in protein and fiber, and doesn’t turn to mush once cooked! The flavor of the noodles themselves is pretty neutral, so easily pair-able with any type of sauce. Although the texture is a tiny bit rubbery, overall it maintains its structure when cooked and the texture is delightfully similar to Japanese soba noodles.
Meet the Makers: Based in Red Bank, NJ, Explore Asian makes a variety of gluten-free noodles that are vegan, kosher and primarily bean based. While exploring the Far East, their founder, Joe, came across soybean noodles, a common staple in Asian cuisine, and that inspired him to make something similar for his friends and family in the West. Their bean pastas have 20-25 grams of protein per serving and are low in carbs and sodium while high in fiber – not a bad combination for a pasta! www.explore-asian.com
Fun Fact: Their pasta is made just above raw (they’re made at 120 degrees vs 115). If you want to prepare them in this almost-raw state, just soak them in a bowl of water overnight in the fridge!