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Experimental Fat Loss's avatar

I suspect if I did the rice ones, it would be fine. But they tend to have the equivalent protein that rice does, so might as well just do rice haha. I suppose for the convenience factor.

For mung bean, all the ones I could find were at least a mix of sweet potato and mung, I didn't see any 100% mung bean ones. Do you have a link/brand?

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Convivial's avatar

Longkou does a pure mung bean noodle and a mix of mung bean and pea protein noodles, and the latter is still v low protein. V cheap and these cook v quickly.

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Convivial's avatar

Mind you, I am in the UK - so not sure if this is available where you are.

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Experimental Fat Loss's avatar

I did find one that is pea & mung bean. Will try that one today or tomorrow.

So far, rice noodles have given me zero issues.

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Experimental Fat Loss's avatar

So I tried the mung bean & pea glass noodles. Not as terrible as sweet potato glass noodles, but about 1/2 as bad. I ended up throwing an already cooked & sauced (!) bowl away and put on the rice cooker after midnight last night because I was starving but couldn't eat more glass noodles.

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Convivial's avatar

Oh dear - back to the drawing board. One thing you might be able to try is making pasta or noodles out of the Caputo gluten flour that Brad talks about? Making these may not be your thing, though.

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Experimental Fat Loss's avatar

Yea I have thought about it, maybe baking bread. Maybe in a future HCLF experiment?

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