The FastDay Forum

I've just tried them recently and find they don't have much taste but I put them through a stir fry and they bulk it up nicely. The ones I get you rinse in cold water first, lots of rinsing. Then soak in hot water for 1 minute and throw through the stir fry at the last minute. Don't over cook.
Or maybe I just like boiled rubber bands

Can you believe, dianehelen, I've lived here 35 years and never been to Florida . . always wanted to, tho!!!!!

I LOVE them & so does my OH - even on non-fast days we rarely have pasta now, we invariably have zero noodles, we find that pasta dulls the taste of the food in comparison (& this from 5-times a week pasta people!)

I rinse them in warm water, leave them standing in water whilst I prepare the meal, then put them in boiling water for 4 minutes.

After I've boiled them for a couple of minutes I pour out the water and just sort of swish them round the pan with a wooden spoon over a high heat till they are really dry - they sometimes make a sort of squeaky noise as you pull them away from the pan. They don't seem to burn but might reduce slightly in bulk - not sure, and my impression is that they look a more opaque white colour - again that may be my imagination!

I prefer the slendier rice, it has less rubbery texture. so low in calories, a great filler on a fast day.

I like them. They are a go-to on fast days just prepared with spaghetti sauce (my husband who is not dieting likes them as well), plus if you have more time the Hungry Girl fettucini recipes are good. I made a soup recipe with them, it was delicious, but I froze some portions - the noodles don't freeze well.

I just made my first batch of zero noodles (got them from Holland and Barrett, but our local Asian restaurant has them for cheaper). I rinsed them thoroughly and then left them to dry a bit (have been told the drying part is important - less water means they'll soak up more of your sauce). Then I stirfried them in sesame and chili oil (watch those proportions) and then added garlic, ginger, and soy sauce. I was told to cook for a good 20 minutes to get them to soften a bit - I bet pre-boiling would help too (just dry after!).
I also added scallion, basil, and bok choi at the end. The end result was pretty tasty, but not because of the noodles. The texture wasn't perfect, but reminded me of japchae or something so it was all good.