What are heart of palm noodles?
Heart of palm noodles are strands cut from the inner core of certain palm trees, typically sold in pouches or cans packed in liquid. They are sold under several brands (Palmini is one well-known name) as a low-carb, gluten-free pasta alternative. Because they are made from a vegetable, they have a different texture from wheat pasta: slightly firm and a bit chewy. The flavor is often described as tangy and similar to artichoke hearts.
Do you need to cook them?
Generally they are already cooked or processed during manufacturing, so they only need draining, rinsing and warming. Always check the package, since brands and products differ. Many cooks get better results by briefly sauteing them rather than boiling.
Why rinse them?
The noodles are packed in a brine that can taste salty, sour or tangy. Rinsing them well under cool or lukewarm water in a colander reduces that flavor. If you have wondered why rinsing is recommended, this is the main reason. Some people also soak them briefly in water or milk to mellow the taste further, though this step is optional and is not needed for everyone.
Saute heart of palm noodles
- Drain the noodles and rinse them well.
- Shake off excess water. Patting dry with a paper towel helps sauces cling.
- Heat a tablespoon of olive oil or butter in a skillet over medium to medium-high heat.
- Add the noodles and cook, stirring, for about 3 to 5 minutes until warmed through and a little dry at the surface.
- Add garlic, sauce, or seasoning and toss for another minute or two.
Warm in sauce
Since the noodles are already prepared, you can stir the rinsed noodles directly into a hot sauce and simmer for a couple of minutes, just long enough to warm them and let them absorb some flavor. This works well with cream sauces, tomato sauces and pesto-style dishes.
Boil for a softer texture
If you prefer a softer noodle, boil the rinsed noodles in a pot of water for roughly 5 to 10 minutes, then drain well. Test a noodle as you go. Boiling is not required and can make the noodles waterlogged.
Preventing a watery dish
- Drain thoroughly and pat dry.
- Saute a few minutes first to cook off surface moisture.
- Use sauces that are thick enough to coat, not thin.
- Add noodles to the sauce at the end, and do not simmer too long.
Sauce and flavor pairings
The tangy flavor goes well with:
- Creamy sauces with spinach, garlic, and Parmesan
- Garlic and olive oil, with chili flakes and lemon
- Tomato or marinara sauces
- Pesto
- Stir-fry sauces with soy, ginger and sesame
- Vegetables such as asparagus, cherry tomatoes, sauteed wild oyster mushrooms, and zucchini
Rich, salty or savory sauces help balance the tang.
Are they healthy?
Hearts of palm are generally low in calories and carbohydrates compared with wheat pasta, and they contain some fiber and minerals. Packaged versions can be high in sodium because of the brine, so rinsing may help and checking the label is worthwhile. If you follow a medical diet, talk to your doctor or dietitian.
Storage
Unopened pouches or cans can be stored according to the package. After opening, keep any unused noodles in their liquid or a covered container in the refrigerator and use them within a few days or as the label directs. Cooked dishes can be refrigerated for a few days.