Dr. Tim Says....
There's no other food subject that gives rise to the level of controversy than genetically modified foods (GMOs). There are so many factions. On the one hand are the creators of the raw ingredients, such as Monsanto, who sell their products to the farmers. There are the food manufacturers and then, of course, the consumer. Emotions run very high from every quarter, with each vocally defending their position. Genetically Modified Foods
I love using rice noodles in salads, but you have to handle them just right. The noodles, sometimes called cellophane noodles, can become quite gummy when they are overcooked. If you've had a bad version of Pad Thai, you know what I mean.
The key is to keep the water going at a slow boil and stir the noodles almost from the moment you add them to the pot. Keep a close eye on them and don't overcook them. At about the 7 minute mark start tasting for doneness. When they have just a very slight chewiness they are ready. You can drain them in a colander, but I just use tongs to pick up the noodles and let them drain into the pan. Shake them a bit and then toss them into the bowl with the oil, which will coat them and keep them from sticking together too much.
This recipe works well with grilled flank steak, scallops or shrimp.
This recipe is gluten-free and lactose-free. Those with GERD / Acid Reflux, Coumadin (warfarin) users and those on low-sodium diets should avoid it.
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