TAKE YOUR PICK

Rice is the tra­di­tional base for stir-fry recipes, but noo­dles can also be part of clas­sic dishes to save time. Ide­ally, if you have time, cook brown rice, but when that’s not the case turn to one of our quicker al­ter­na­tives.

Diabetic Living - - HOW TO -

SOBA NOO­DLES

Slightly higher in fi­bre than rice noo­dles, soba noo­dles are made from buck­wheat flour and are tra­di­tion­ally used in many Ja­pane­sein­spired dishes.

BROWN RICE

Brown rice is the most nu­tri­tious. It con­tains all por­tions of the grain and cook­ing this rice gives you the most con­trol over nu­tri­tion and tex­ture.

FRESH RICE NOO­DLES

Not only are these quick and easy to pre­pare, but they

also have a lower GI value com­pared to dry rice noo­dles, so will help avoid spikes in your blood glu­cose lev­els.

QUINOA

Quinoa can add an ex­tra punch of fi­bre and nu­tri­ents

to your meal and is also low GI. Choose from white, red or tri-colour quinoa

or blended with rice.

VEGIE NOO­DLES/RICE

For a lower carb op­tion, try mak­ing zuc­chini or car­rot noo­dles with a spi­raliser; or cau­li­flower or broc­coli rice us­ing a food pro­ces­sor; or buy

them at the su­per­mar­ket.

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