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carb free rice, pasta, noodles

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They sound to me like they're chopped up shiritaki noodles. I use these kinds of noodles a lot as they're great for wiping out carbs in Asian dishes - I've posted a recipe for almost carb-free chow mein using these in the recipe section.

I can see the pots being convenient for taking to work for your lunch but I would still prefer to make my own cauliflour rice at home for rice dishes - the texture is far closer and you get a veg portion out of it.

I did like the Mail's description that this stuff needs rinsing first because it smells "very strongly of starch". That's a hell of a euphemism; they don't smell like starch. Most people say they smell quite fishy at first and I actually think they smell like something more unpleasant - more like an unwashed private part of someone's anatomy! They're fine once rinsed though.
 
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