Good with: Tomato-based pasta sauce.
Other Flavors: Adzuki bean pasta, Soybean pasta, Mung bean pasta, Black 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 (11g), 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. However one complaint is that the noodles clump together when cooked and don’t absorb sauce or soup as well as other noodles, so it takes a lot of effort to mix it up distribute it evenly with a sauce so that you’re not just getting big bites of noodle. But for a gluten-free noodle available at Costco and other large retailers, it’s tough to beat the nutritionals!
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!