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.

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.