Who wants to try Nasoya Pasta Zero?

nasoya noodles

Many years ago – I was super exited when I saw there were noodles out there that were almost calorie free. My excitement about being able to eat “pasta” every day – in stir fry’s, spaghetti and meatballs, etc… I couldn’t believe it could be true….then I tasted them. Ummmm….it kind of tasted like eating worms to me – so I never went back to try them again – UNTIL Nasoya offered to have me try their pasta zero noodles. I wasn’t expecting to like them, but to my pleasant surprise – they were really good!!!! I can now have “pasta” more and stay on my healthy eating plan.

What can you make with them?

Nasoya Asian Cold Noodles_copyright_web only

Asian Cold Noodle salad

1 pkg Nasoya® Japanese style noodles
1 carrot, julienned
2 celery stalks, thinly sliced
5 scallions, bottom 4 inches, thinly sliced
½ cup thinly sliced Napa cabbage
½ red bell pepper, thinly sliced
½ cup julienned bok choy
1/4 cup peas

1 tsp sesame oil
2 tbsp rice vinegar
3 tbsp reduced-sodium soy sauce
1 tbsp hoisin sauce
5 tbsp canola oil
½ tsp sesame seeds

Preparation Method: In medium pot, boil water and cook noodles according to package directions and set noodle aside. In a large bowl, combine the sauce ingredients. Mix thoroughly. Add prepared vegetables and noodles and toss to blend. Top with sesame seends and serve. Enjoy!

Pesto and Noodles


1 pkg Nasoya Japanese Noodles
1/3 cup Nasoya Silken Tofu
1 cup chopped or whole sun-dried tomatoes packed in oil
1/2 cup pine nuts
1/3 cup packed fresh basil
1/2 tsp salt
Preparation Method: Cook pasta according to package directions. Rinse, drain and set aside. Strain the sun-dried tomatoes, separating the tomatoes from the oil (reserving both). If necessary, add olive oil to the liquid to make 1/4 cup of oil. If using whole tomatoes, cut them into bite-sized pieces. Put the pine nuts, basil and salt into a food processor, and blend until combined. Add the reserved oil from the sun-dried tomatoes, and continue blending until the mixture forms a paste. Add the silken tofu and blend until combined. Toss the cooked pasta with the pesto sauce in a large bowl, and then gently stir in the reserved sun-dried tomatoes. Serve warm or chilled.

These recipes are from their website at Nasoya.com. They have dozens of recipes, store locator and lots of other products too!


On another note, I want to talk more about my Koo-Dohz bracelet. I’ve been wearing it for almost a week and I do believe it is a reminder of what my goals are and helps me keep on track. If you want to BUY a Koo-Dohz bracelet to help you with your goals, until the end of the month – you can get 20% off using the code SAVE at checkout.

I went to lunch with a friend yesterday who is gluten free. I chose a restaurant by my office that offers a gluten free menu. I went to their website to print it out for her when I saw that they also had a vegan and vegetarian menu with things not found on the main menu.

It got me to thinking….just because I am not vegan or vegetarian or gluten free, why not try something new from one those menus?

On the vegetarian menu was an Asian bowl. It was described as stir fry vegetables with brown rice and a spicy plum sauce. Normally I hate ordering something out of my comfort zone because what if I don’t like it, then I will just waste money. BUT – I took a chance and was glad I did.

In my bowl was sugar snap peas, carrots, green beans, mushrooms, broccoli and brown rice and the sauce was AMAZING!

So the next time you go out, check on line to see if there are alternate menus – you could try something completely new that you love!

Jacky – I went to Winberries – so if you ever go there, check out that dish I got – you would love it!

My weigh in is Monday – I plan to work out today and tomorrow and do a great grocery shop – what’s on your menu this week?


  1. Kelly says:

    I made a whole-wheat pasta with roasted brussels sprouts, Trader Joe’s chicken sausage and pesto sauce last night for myself and a friend. There’s tons of leftovers, so I’m thinking that’s a good chunk of my menu this week! 🙂 I’m also thinking about trying to make a butternut squash mac and cheese… hoping I can cook it while the hubby isn’t looking and trick him into eating it 😉

  2. Jennifer says:

    Kelly – that chicken sausage and pesto sauce sounds delish! And good luck with the butternut squash mac and cheese!

  3. Jacky says:

    I will give that a try next time we go there. Funny I had not stepped foot in there in probably 15 years, we gave it a try and really loved it. Glad to rediscover it, a good option around town.

  4. So what are they made of?

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