The evolution of gluten-free noodles

Mixian could replace traditional udon or ramen.

Every athlete knows that education is a crucial part of performance. Sport and exercise research, insight from top trainers, science, and technology help you to better understand your body so you can craft a healthier lifestyle, workouts, and recovery plan.

In our daily news series, experts address some of the latest fitness research, nutrition, style, and health stories.

Rice noodles known as mixian (traditionally from the Chinese province of Yunnan), are increasingly being featured on menus in restaurants across the U.S. such as at South of the Clouds and Little Tong Noodle Shop in New York City and Z&Y in San Francisco.

“These noodles are made with amylose and other types of resistant starch, which we know can contain forms of gut-friendly prebiotic fiber,” says Vancouver-based Krista Scott-Dixon, Ph.D., director of curriculum at Precision Nutrition. While they’re not necessarily healthier than udon or ramen, mixian are gluten-free and can be a great alternative for people who may not tolerate other grains well, she adds.

"Mixian noodles are a great vehicle for infinite preparations of hearty, healthful meals,” says chef Simone Tong of Little Tong Noodle Shop. They can be purchased in packages at Chinese grocery stores and boiled in water like pasta. Try them with shrimp, coconut mint sauce, and pickled green chili for a dish that’s loaded with vitamins A, C, K, and packed with fiber and protein.

Photo: Getty Images