When I think about winter warmers, I always start with the carbs. Do I want potatoes, rice, noodles, bread or pastry? Soups get thickened with flour and potatoes, and the starch reigns supreme!
But that sometimes means that my coeliac friends miss out, and we can’t have that! So I’ve worked with Chang’s to create a winter warmer that I can share with them!
This recipe is inspired by the Thai gung op woon sen, a claypot braised cellophane noodle and prawn dish that’s been spiced with white pepper and star anise, and flavoured with garlic and coriander root. The result is tender noodles with prawns of a bright coral, nestled in a steaming hot pot. Here, I used Chang’s Super Lo Cal noodles (shirataki noodles), which are made from the konjac root and gluten free, to lighten up the recipe, and because I just love the bouncy texture! Bonus point: it’s safe to eat out of the packet, so there’s no need to spend hours soaking the noodles before cooking, cutting your prep time in half!
These noodles hold up fantastically to the cooking process, and because they have no flavour of their own, take on the spices and herbs fantastically!
Chang’s Super Lo-Cal Noodle is available in the noodle section at Coles. For independent stockists, you can also contact Chang’s directly on 1800 638 363! Do you have a favourite gluten free winter warmer? I’d love to hear about it in the comments below!