Vegan "Fettuccine" Simple

This is more of a shopping and serving suggestion, than a recipe.

I bought a carton of Wu Mu Wide Noodles, 4 lbs. for six bucks, and gluten rolls- product of California, frozen- from an Asian market, and a can of tomato sauce, (no-added sugar,) from a conventional store.

Boiled the noodles- it only takes 3 minutes according to their recommendations, and added the reheated gluten bits, sauce, a dash of pepper, garlic, and nutritional yeast to taste.

Granted, it is troubling for food purists to agree to the concept of eating food shipped from across the world, in this case, Taiwan. I would agree that eating locally is much more satisfying, but don't believe choosing occasional imports like this is such a terrible sin to your body or the planet, that it should not be done by vegans and health-conscious people. Actually, to be honest, I had forgotten to read the labeling, and had thought this had been made locally. Somehow I thought noodles were like tofu in that regard- made in your area. As I think they were last time I purchased such a product, in Boston. But, we all have to live with our choices, don't we? Use it up, wear it out....! You know the rest: do it!

Also the ideal method is to make your own sauce, or use something simple like soy sauce. But I am not there yet. Sometimes you have to take baby steps. And, as a n ewbie vegan, who was been lazily vegetarian, and grew up eating a semi-typical American diet (No we didn't frequent fast food joints, but we didn't always eat fresh organic stuff at home,) I'm okay with opening a can of tomato sauce and pouring the contents directly on my pasta. But not forever. Next time actually, fresh homemade vegan pesto or stewed farmer's market tomatoes would be awesome! I'll make a note of it.

Only 3 ingredients are listed on the noodles: wheat flour, water, and salt. Very vegan. (Well okay, maybe not from a civil rights or eco perspective. I've nothing to say to that. Certainly a topic for further contemplation.) As well as being a versatile Asian noodle, it is also fettuccine by a different name, at half the price of Italian stuff. And most of the time, the Italians put eggs in their pasta.

If you're concerned about radiation from Japan being in future Asian foods- I don't blame you. But foods with dairy are more likely to be irradiated than anything else. The chances that these noodles come off the boat from Taiwan with significant amounts of radiation is very slim. Look at it with a Geiger counter if you have to. Anyway, we're no where near as at risk as people in Japan! And we're all in the world together. It's a shame- IMO- that we have nuclear power at all, but the world is a closed-system, so if something goes wrong, we all share in the effects, and responsibilities of attending to ourselves and protecting ourselves.


All I know is, that it is very cheap to shop in China town, or equivalent. Maybe just avoid Japanese rice crackers at this time. If they make it here, since the Japanese very much need their food right now. Although the seaweed does fend off radioactive particles...

Local is good, but the earth is our home. As long as we can trade with our long distance neighbors (not forever, oil is running out,) a little exchange can a good thing. Loving irony, and self-contradiction*, I'll probably make the case for the opposite next. Stay tuned!

*Call me wishy-washy if you want, but life is full of contradictions!I'm just going to keep on flowin' - that's how I roll. Every day is a new day, with new horizons and new revelations.