These are quite high in salt though due to the sauces so keep that in mind

@@osh135 Thanks for the information. Luckily, I was able to find low-salt soy sauce, fish sauce, sesame seed oil, tamarin sauce, chili paste, etc. Unfortunately, I can't find low-salt noodles. I went to my local Asian market & was shocked by how much salt is used in their packaged noodles. I got some Thai noodles & rice noodles, online, that had less salt in them but they are still a little high for me. I usually don't add any salt to the recipes if I'm using store-bought products that have salt in them; they taste salty enough without my having to add more salt. I'd rather add more garlic, ginger, or chili powder to offset the lack of salt.

@@dee_dee_place aim for items that have less than 400mg sodium per 100g :)

@@dee_dee_place even the low salt versions of those are still very high in salt so only include occasionally

@@osh135 Thanks. All the sauces I bought have less than 400 mg/serving. I don't eat anything that has more than 600 mg/serving because I know when I'm finished making the dish, the total will be much higher. I have to stay in the 1500-2000 mg/day range of sodium. Thanks again for your assistance. If you know of any UDON noodles or other noodles that are low in sodium, please let me know the brand/manufacturer name.

Same here.

Many Indonesian dish using galangal as spices. We called galangal as "lengkuas" here. Maybe Marion can make Javanese fried chicken with shredded galangal or something.

@@Millielai12 Thanks for the info.

@Dee Dee Welcome. I saw your comments below about sodium in noodles. You may want to check out Ban Mian or Ban Mien noodles(popular in Singapore and Malaysia) recipes on YT. Homemade with flor water and some with egg. You can skip salt. I used to substitute soy w Bragg's amino-for soups, gravy etc. May you be well.

@@Millielai12 Thanks for the heads up. I really didn't want to make homemade noodles but I guess I'm not going to have a choice. I'm one of those cooks who think stuff is daunting until the 1st time I actually make it & then it's like, why was I so afraid to try & make this? I'm also lazy as could be- LOL. I don't have much counter space for rolling out pastas & noodles either. It used to be I could go to a restaurant & get whatever I wanted but now with the sodium restrictions, I pretty much have to make my own food. I refuse to eat dull, tasteless food so any help from people who can & do make these dishes is much appreciated. Where I live there aren't many Thai restaurants but there are a lot of Vietnamese & Korean restaurants. Unfortunately, their ingredients are very high in sodium- UGH.

no

Yeah you can!

Yes you can use anything, I use pork and it's really yummy.

I'm sure you could substitute some diced chicken or tofu or even pork belly for the shrimp if you wanted to.

Are u an indian??

Leek?