Question About Asian Food

Here in Hawaii we call it "Long Rice."
The other name for it is "Cellophane Noodles."
Here's a link about it:
http://en.wikipedia.org/wiki/Cellophane_noodles

2) Somen Noodles. A Japanese noodle and staple.
Somen is typically low in fiber.

3) Rice Noodles.

4) Saimin. Which is a staple in Hawaiian foods.
http://en.wikipedia.org/wiki/Saimin
http://rustychefs.com/how-to-make-hawaiian-noodle-sou/

5) Ramen?

With any noodles, made of rice, stay away from those that may be made with brown rice. Brown rice will have more fiber. And stay away from Soba. This is made with buckwheat.

http://www.answers.com/topic/asian-noodles

6) Make dishes using white rice. Typical Japanese/Korean/Chinese/Vietnamese dishes.

And, has your family member seen a Nutritionist? They would be able to give her/him a list of foods, that he/she can eat. With low fiber.

Or Google Search "low fiber Asian dishes/recipes."
And also... Google Search "low fiber foods."

Also, white flour has less fiber than whole grain fiber or whole wheat products/foods, because it is refined.
So, noodles made with white flour, is more of a "starch" versus a fiber.

There is also insoluble fiber and soluble fiber.
It seems, that your family member, has to stay away from insoluble fiber??? Since you listed corn/beans/legumes/broccoli/cabbage items.

I'd check the package labels ... most will list how much fiber per oz/cup/etc there is. Most noodles are pretty low in fiber unless you go with a whole grain version.

From a little research I just did: Standard egg noodles have 1.9 grams of fiber per cup

Udon noodles (a wheat noodle) have about 1/2 gram of fiber per ounce.

Rice noodles have 1.8 grams of fiber per cup.

Rice noodles are called just that-rice noodles, it'll be on the package. Typically the Thai and Vietnamese use these kinds of noodles, the Koreans, Chinese, and Japanese use wheat noodles most of the time, so that's the section in the market where you will find them. Also, there are sweet potato starch noodles that are wonderful, they don't lose their texture over time like the rice ones do. You can learn to make a simple dish called Japchae with them, very yummy.

I work with these noodles a lot in my work, if you need some tips on preparing them, you can message me here.

You need to ask how much and what kind of fiber they can have. I suggest you get a referral to a dietician or nutritionist who will work with you doctor to help you know what they can eat. As S.H. said there are two types of fiber and rice noodles have more fiber than plain white noodles.

Is this person perhaps to not have gluten? Wheat noodles have gluten. Rice noodles don't.

I am on a low fiber diet due to a health condition. It sucks!
If you are ordering Chinese or Thai go for Singapore style rice noodles.
I actually eat a lot of congee (rice porridge) because it is low fiber.

rice stick noodles (maifun); Vietnamese
Soba noodles: are a Japanese noodles & made from
buckwheat
If package says rice noodles: less fiber than wheat noodles
Bok choi to add to soups & noodles
Bihon or rice vermicelli or called rice sticks not to be confused with chinese vermicelli or cellophane noodles.
Shirataki? A Japanese noodle...
Instant Korean ramen noodles almost any kind, but also considered junk food or not the healthiest, they almost always low fiber and high carbs. Def see if they can talk to a nutritionist one on one & get more ideas.
Good luck!
P

There are 2 noodles you can use. If you have a Winco, really any grocery store should work, just go down the Asian isle and they are right there. There is a white rice noodle and there is a jelly like noodle, both are completely safe, and in clear packaging so that you can see these noodles. The noodles are nearly transparent.