As a lot of noodles are just empty carbohydrates, Mrs. Glee’s are different— with 8 grams of protein a serving, they’re actually quite filling, and on the healthier side. They do have a good, richy, bean-y flavor, while stronger than regular, grain-made pasta.
However, they are a little dry— I let the noodles cook about two minutes longer than instructions recommended. Also, I tossed them with a bit of olive oil after they were done cooking. Their texture is quite different than the black bean noodles I wrote about before.
One drawback with these noodles: while they’re soft when they’re first made, they don’t reheat well. They tend to be dry and gritty when you try and reheat them.
Ok, the Amish Wedding Foods are actually made in Ohio. (Does anyone else find it weird that foods made by Amish have their own website?) Anyway, I’ve found it strange that there aren’t more spinach gluten-free noodles, so I gave these a try. They have a bit of a strong aftertaste— but paired with strong tasting toppings, like spinach and mushroom or broccoli, the strong flavor works.
However, they stay soft and noodle-y when cold, and my roommates eagerly dug into them when I left the pan on the stove.