whole wheat pasta, after all. How would noodles made with brown rice stack up?
Quite well, it turns out! They cooked up just the same as regular noodles and showed that familiar slippery, chewy texture. We tried them on their own with a little sesame oil for seasoning and then again in pad thai, and we found the brown rice noodles indistinguishable from regular rice noodles. Here’s what’s confusing to us, though: it seems like a big part of the advertising for these noodles are that they’re gluten-free, but aren’t rice noodles already gluten-free? We checked the nutrition information on the Annie Chun website and both regular and brown rice noodles are indeed listed as gluten-free. And if more nutritious whole grain noodles are your goal, these noodles seem about equal. Both products have about the same calories, carbs, and protein per serving. The brown rice noodles actually end up with a gram of fat, while the regular noodles are fat free. The biggest difference is in the fiber - the brown rice noodles have four grams of it compared to one gram in regular noodles. Is this really enough to make a difference? Or are we missing something? What do you think? • More Information: Annie Chun's Brown Rice Noodles Related: Smart Shopping: What to Look for on an Ingredient List Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes. (Image: Emma Christensen)