These wheat & gluten free spinach spaghetti style noodles are awesome. I have tried many types of gluten free noodles and these by far are the most versatile and stay fresh for a couple of days. One of the hurdles with gluten free noodles is that they become hard and unappetizing the second day.
I made yakisoba (Japanese dish made with wheat or buckwheat noodles*), spaghetti, and a pasta salad with these great noodles. My grandchildren enjoyed seeing the green color that lead into a discussion of how and why the noodles are green.
My friend, Takako, was visiting from Japan and she told me that many Japanese people have intolerances or allergies to buckwheat. I found this interesting since buckwheat is a main grain in Japan.
*Buckwheat is a fruit seed related to rhubarb and sorrel. It is a good grain for those who have celiac disease, wheat/gluten intolerance or sensitivities. The buckwheat flower is highly fragrant and appealing to bees to make a special, strongly flavored, dark honey. Buckwheat is rich flavonoids, especially rutin. Flavonoids are phytonutrients that help protect against disease by extending the action of vitamin C and acting as an antioxidant. The rutin and other flavonoids in buckwheat contribute to lipid lowering activity. The compounds help maintain blood flow, keep platelets from clotting, and protect LDL from free radical oxidation into possible harmful cholesterol oxides (good protection against heart disease).Buckwheat is high in magnesium; good for improving blood flow and nutrient delivery while lowering blood pressure (keeps a healthy cardiovascular system).
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