I use these when I cook for my mom, who is diabetic. They go great in soups, in stir fries, or any other way you would serve noodles. I like to mix them into a stir fry, at the end, and let them absorb all the flavors before I plate it. You can use them like spaghetti, but I prefer spaghetti squash instead, with a nice thick marinara on top.
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I didn't know what they were made from, so thanks for sharing that! I just knew they were wheat free, which is a requirement for my diet.