ok. i think i may be on to something. raw foodies always use zuchinni or carrots or young coconut all shoe-stringed with a spiralizer, but i don't like this, because, with the exception of the young coconut, none of these have the texture of noodles. and i hate to brake it to some of you guys, but kelp noodles are mostly filler ingredients. but i LOVE noodles! well, i made some gingerbread cookies recently, and i used a lot of flaxseed, and it had a really nice doughy texture. the flavor was...a little too flaxy...every thing else was spot on- except the cookies weren't crunchy how i like them (if anyone knows how to make a crunchy cookie, let me know- not "nut'crunchy, but actually crunchy), but eating reminded me of when i first became a vegan (not raw), i looked online for vegan recipes for bran muffins, and i discovered that flaxseeds were a vegan substitute for eggs. i was reminded of this also when i was making flax barbecue chips, and after soaking the flax overnight, and the next day spooning the mixture in with the other ingredients- it looked like egg whites. well, eggs are sometimes used in noodles, and that leaves some sort of grain. well, you can sprout grains, can't you? why can't we make our own raw noodles?? is this possible? does anybody have any ideas on this? i am prepared to try it out somehow- trial-and-error sort of thing. but i don't know anything about making noodles. most people cook their noodles. do you have to to make them "noodly"? or can you just soak them? i don't know -questions questions QUESTIONS! that is why i'm posting this