Miracle Noodles

meg0112

Anyone tried them?

meg0112

Anyone tried them?

SHOPPINGDIVA

no, what are they?

nwfamilygal

no what are they??

nwfamilygal

no what are they??

LuckyLeprechaun

I hear they are yucky.

I didn't try them, but I asked a bunch of people and nobody had anything good to say. Thay all suggested I eat regular pasta, and just exercise portion control:huh:

skimmelk

just looked them up online...i would love to know if they are good too...imagine pasta with no cal or carbs...it is too good to be true, but curious all the same.


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BR1986FB

I posted a thread on this a week ago and, in my opinion, they are outstanding.

I didn't buy the "Miracle" brand but I did buy shiratake noodles. They have no calories and pretty much no carbs.

I would advise to a) rinse them thoroughly because they do tend to have a fishy odor and b) get some scissors or a knife and cut them because they are long.

I've made them twice with cubed chicken breast and Trader Joe's low sodium marinara sauce and they were outstanding.

meg0112

yea I found some old threads after I posted this one that said something similar. I just ordered the miracle brand so we'll see. No calories and carbs is totally worth trying for me, I just wish I could have ordered one bag instead of 10 lol

BR1986FB

The place I bought them from online sold them for $1.38 for each 7 oz bag. The problem was the $7+ for shipping. :grumble:

GIBride01

I've had them. They are noodles made out of I believe tofu root and some other root....They are much lower in calories than typical pasta, but the texture and smell is different also. I made some of the Angel Hair variety into a sesame noodle dish, the flavor was good but the texture put me off. I have read suggestions to rinse REALLY well and that helps the texture, so maybe I didn't prepare them properly. I don't think I will get them again, despite the low cals, mostly due to the sliminess!

LeanLioness

Anyone tried them?

I like them........nice alternative to pasta for me.

LeanLioness's SHIRATAKI 101:

1. Shirataki noodles are "Konjac" noodles -- same name for the same thing. Konjac is the name of the root the noodles are made from. Some shirataki noodles have tofu added (the tofu adds more of a softer, mushy "wheat" aspect to the noodles, IMO. These are probably closest to "real" pasta). The tofu addition ones you'll most likely find are a brand called House Foods Shirataki Noodles. These can be found in health and whole foods stores in the refrigerator section. They carry about 20 calories per serving, I believe. The non-tofu variety (sometimes called "miracle noodles") have about 5 calories per serving and are much chewier and "resistant". These are sometimes located in Asian grocers, but your best bet for these is online: the Konjac Foods or Miracle Noodles brands. The non-tofu variety claims a shelf-life of 1 year with no refrigeration.

2. The noodles are packed in a liquid. While there may be some debate here on the boards as to whether the noodles when first opened SMELL like fish, I don't believe anyone believes that after a rinsing they TASTE like fish, so you are safe there. (There is no fish in the noodles -- just pickling lime which is used to "gel" the noodles.)

3. Now, where you'll find the biggest debate is how best to prep the noodles for cooking: some parboil, some briefly stirfry, etc.

I make a noodles with cheese sauce practically everyday for lunch and here is what I think is easiest: I rinse several bags/servings of the non-tofu noodles at once in a colander, then cut them into smaller pieces as the noodles are insanely long, LOL!. Since I am using the noodles in a "wet" environment (cheese sauce) I am not too concerned that they get absolutely dry at this point so I drain them in the colander for a bit, then transfer to a large ziploc bag. Squeeze out some more moisture from the bag and then store the noodles in the fridge -- they last fine for over a week this way and I just remove servings as needed so I do not have to rinse and cut them each day.

I think nuking or cooking the non-tofu noodles makes them harder and chewier, so when I am ready to add them to my pre-made cheese sauce, I warm the sauce separately, take a serving of noodles and sit them in a bowl of very hot water to take the fridge chill off, then shake them about in a metal sieve for draining. Then simply add them to the hot cheese sauce and I'm all set.

Word of caution -- not sure if this is true for the tofu version, but the non-tofu shirataki noodles CANNOT be frozen, so don't make massive amounts of something. Freezing the noodles leaches ALL the water from them and they wind up like rubber bands -- impossible to even chew.

Another tip: you can also use a salad spinner for the initial rinse/drain if your noodles are bigger than the holes in your particular spinner.

Konjac Noodles 101 is now complete

LuckyLeprechaun

wow thanks lioness- I may actually try them after your very informative how-to

what do you make your cheese sauce out of?

fiddlechic

ugh I didnt like the shiritake noodles at all. I rinsed them numerous times and just couldnt get the fish taste out, texture was also weird. ive just given up on "free" noodles and eat real ones very rarely