Mixian could replace traditional udon or ramen.
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“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.
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