Friday, June 11, 2010

King Soba Black Rice Noodles

I was doing some grocery shopping in HEB, kinda browsing around, when I came across these noodles. I thought, "Black noodles? Hey wow, neat!" and threw them in the basket. They're made from black rice. I had no idea there was such a thing as black rice.

I checked out their website and they have all kinds of neat, unconventional blends of gluten free noodles.

When I cooked them, they turned kinda purple, just like the package said they would. Unlike regular noodles, they blend in with the pot and sort of disappear when you put them in the water and you're like, "Where'd they go?" Kind of a novel thing, making black noodles.

Cooking quirks aside, they also have a good flavor. Kinda nutty, but mild. Not as pronounced as, say, the flavor of quinoa. It doesn't compete with whatever you're mixing it with; it's more of a complimentary flavor.

Not only were they tasty, but there's something kinda cool about having purple-ish black noodles on your plate. I'd like to serve them at a dinner party some day and be all, "Oh those? They're just black noodles," and feel completely unique. Because black noodles are definitely unique.


Jen said...

Ah I saw these at the asian grocery store where I got your other noodles too, but didn't know how you'd feel about them hahaha. Glad you liked em!

Gina said...

I just discovered black rice last year, and I love it. I didn't know anyone made black rice noodles! I'll have to check it out. Thanks for the tip! This is why I blog: to get good tips like this.

Castal said...

I think a meal with black noodles and purple potatoes would be awesome to shake up people. They both taste great (potatoes are potatoes) and are easy to cook!