Miracle Noodles?

pippywillow
pippywillow Posts: 253 Member
in Food and Nutrition
Has anyone tried miracle noodles? I was looking at someone's diary and saw the name and 0 calories, so I googled them. They're kinda pricey, but pasta is my biggest weakness, so maybe they'd be worth it.

Replies

  • JessHealthKick
    JessHealthKick Posts: 800 Member
    a food with no calories isn't a food - it's likely just chemicals and processed crap. I have a friend here in Japan who tried some miracle pudding/dessert and she said she felt so sick after and couldn't stomach it.

    Just learn to have pasta in moderation, that is the key! There aren't that many cals in the pasta itself - it's what you have with the noodles that count. Creamy sauces and bacon are definite no-nos! Today I had some white fish cooked with cherry tomatoes and garlic mixed into some gluten free pasta and that was about 400cals altogether :)
  • PaytraB
    PaytraB Posts: 2,360 Member
    I've tried them once. They are made from a sort of yam. They don't have any flavor of their own and take on the flavor of the sauce. They'd probably be okay in soups and maybe stir-fries.
    As a pasta substitute, they weren't as good; subbing spaghetti squash for pasta is much tastier.
    Asian supermarkets carry them and they are quite reasonably priced. They are expensive in non-Asian supermarkets.
    When the package is opened, they have a very strong fishy odor that needs to be rinsed off before using them.
  • pippywillow
    pippywillow Posts: 253 Member
    You're probably right, I should be eating real food. I've been doing pretty good eating pasta in moderation. I was surprised by how much just 1 cup of pasta actually is once you put it in a bowl and put a lot of vegetables on the side. I have comletely given up ramen noodles, they used to be my go-to comfort food.

    I do like spaghetti squash, it's weird I always forget about it.
  • tkillion810
    tkillion810 Posts: 591 Member
    I haven't heard of these. Are they like the tofu shirtaki noodles that Hungry Girl raves about? If so - yuck! I agree - stick with spaghetti squash or plan ahead once a week to include a pasta dish.
  • melaniecheeks
    melaniecheeks Posts: 6,349 Member
    They're OK, I got some at Holland & Barrett, and I've tried them a few times. The noodles are good in a spicy Tom Yum soup, but they're quite chewy.
  • meganshort11
    meganshort11 Posts: 48 Member
    i've had the japanese ones made out of yams....they are ok in stir-frys, but kind of slimy...and they smell really bad. pasta is my weakness too....honestly, spaghetti squash is your best bet....or, if you can find the brocolli slaw in the produce department. it comes bagged, and you can boil it and use it as a substitute.
  • Ryoku
    Ryoku Posts: 35 Member
    I couldn't stomach these at all and I tried very hard. They are super chewy and had a funny texture. I tried them with several sauces. Not the substitute I was hoping for.
  • cindiva65
    cindiva65 Posts: 335 Member
    I had some type at a pot luck and they were awful. They were a gummy consistency....everyone said it looked like we were eating the tenacles of jellyfish...thats exactly what they looked like. I dont remember what type they were but they were awful...ick.
  • shining_light
    shining_light Posts: 384 Member
    I found shiritaki noodles for cheaper at my local asian supermarket. I like them, personally. I do have a box of the garlic and herb Miracle Noodles in my closet. I quite like them.
  • iLoveMyAR15
    iLoveMyAR15 Posts: 122 Member
    I couldn't stomach these at all and I tried very hard. They are super chewy and had a funny texture. I tried them with several sauces. Not the substitute I was hoping for.

    same here
  • rubypond
    rubypond Posts: 41 Member
    Shirataki (Miracle) noodles are made from a natural fiber called Glucomannan. It is said that these noodles also have other nice health benefits as well.
  • bonniecarbs
    bonniecarbs Posts: 446 Member
    I can stomach them, but I stopped. It just wasn't worth it. They are like squeeky rubber with no taste, but they take on the taste of what you cook them in. so I asked myself, if thats the case, why dont i just eat what i'm cooking them in and dont eat THEM? I had the miracle shiratake and the ones made from kelp.
  • Sabine_Stroehm
    Sabine_Stroehm Posts: 19,263 Member
    a food with no calories isn't a food - it's likely just chemicals and processed crap. I have a friend here in Japan who tried some miracle pudding/dessert and she said she felt so sick after and couldn't stomach it.

    Just learn to have pasta in moderation, that is the key! There aren't that many cals in the pasta itself - it's what you have with the noodles that count. Creamy sauces and bacon are definite no-nos! Today I had some white fish cooked with cherry tomatoes and garlic mixed into some gluten free pasta and that was about 400cals altogether :)
    Do you have any idea what's in it? My guess is, no.
    ingredients:
    Glucomannan, which is soluble fiber extracted from the root of a Japanese plant called a Konnyaku Imo, water and a calcium additive.
  • Sabine_Stroehm
    Sabine_Stroehm Posts: 19,263 Member
    I prefer the tofu variety myself.
  • BettyIW
    BettyIW Posts: 103
    I've not heard of Miracle Noodles. Some time ago I read a post stating someone always substituted baked spaghetti squash for any type of noodle. Now when we have spaghetti our sauce is served over well baked spaghetti squash. Also, last night I tried a salad recipe calling for curly macaroni which would then be added to a bunch of fresh veggies. And yes, I used baked spaghetti squash in place of the curly macaroni. And because of the moistness of the spaghetti squash, I didn't even add the mayo, dressing and brown sugar, and regular sugar the recipe called for. I did put out some catalina dressing in case we wanted to have a drizzle on our spaghetti squash salad. It was delicious and so much more healthy for us than using the macaroni and the mayo, etc. :smile:
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
    I like them as noodles in soup but if you're looking for a pasta experience, they may be a disappointment. The texture is very rubbery.
  • Sabine_Stroehm
    Sabine_Stroehm Posts: 19,263 Member
    I like them as noodles in soup but if you're looking for a pasta experience, they may be a disappointment. The texture is very rubbery.
    Try the tofu one for that. But yeah, the "real" ones are a lot like rubbery glass noodles. Good for Pho and not bad for pad thai.
  • JessHealthKick
    JessHealthKick Posts: 800 Member
    a food with no calories isn't a food - it's likely just chemicals and processed crap. I have a friend here in Japan who tried some miracle pudding/dessert and she said she felt so sick after and couldn't stomach it.

    Just learn to have pasta in moderation, that is the key! There aren't that many cals in the pasta itself - it's what you have with the noodles that count. Creamy sauces and bacon are definite no-nos! Today I had some white fish cooked with cherry tomatoes and garlic mixed into some gluten free pasta and that was about 400cals altogether :)
    Do you have any idea what's in it? My guess is, no.
    ingredients:
    Glucomannan, which is soluble fiber extracted from the root of a Japanese plant called a Konnyaku Imo, water and a calcium additive.

    I guess I was going off my friend's experience with 0 calorie Japanese pudding.

    I do eat konnyaku in winter in Japan, but in very small amounts - it has no flavour, some rubbery texture and isn't that pleasant so I definitely won't be trying to pasta then haha! It seems like a very processed product in my personal opinion having eaten it, I tend to avoid it in all honesty as it just tastes and feels manufactured. Anyway, moderation is key :)
  • siqiniq
    siqiniq Posts: 237 Member
    a food with no calories isn't a food - it's likely just chemicals and processed crap. I have a friend here in Japan who tried some miracle pudding/dessert and she said she felt so sick after and couldn't stomach it.

    Just learn to have pasta in moderation, that is the key! There aren't that many cals in the pasta itself - it's what you have with the noodles that count. Creamy sauces and bacon are definite no-nos! Today I had some white fish cooked with cherry tomatoes and garlic mixed into some gluten free pasta and that was about 400cals altogether :)


    That's the issue for many of us- "Just learn to have pasta in moderation..." is much easier said than done. And cream sauces and bacon are perfectly ok, if you can learn to have them in moderation too. I live in Vietnam, the land of noodles, and I've never heard of miracle noodles. I did buy some rice penne recently, and cooked it and threw it out because it had no taste.
  • spamantha57
    spamantha57 Posts: 674 Member
    I've looked into it a couple times to see if I could actually do it since I love pasta, & inevitably decide against it.

    I still have pasta about twice a week, maybe 3. I get the organic good stuff (brown rice pastas are some of my fav) & it ups my fiber for the day, so as long as I don't make a huge bowl, I'm okay. :smile:
  • pinkraynedropjacki
    pinkraynedropjacki Posts: 3,027 Member
    Konjac root noodles. They are NOT 0 calories...nothing but water is.... but they are damn close. I can eat a whole 250g packet & only have 22cals. They are rubbery kinda, but you can get it in rice as well.


    Plus if you COOK them beforehand they don't have such a rubbery texture when added to your meal. I eat them daily. I cook it in boiling water for about 5 mins or so. Then add it to whatever I am eating. I've made heaps of meals with them, they are actually really great. Only benefit is the fiber.
  • Railr0aderTony
    Railr0aderTony Posts: 6,803 Member
    I have had them many many times, I prefer to dry fry them to get a better texture then add whatever sauce you like, they do well for stir fry. If you get them just remember to rinse them really really well as they do have a odor to them due to the brine they are in. Rinse well then into a HOT HOT wok or skillet, they will squeek and make noise, that is good. once they dry out a bit, add your meat and sauce and enjoy.
  • bluebear_74
    bluebear_74 Posts: 179
    I work at a pasta manufacturer (I get all the pasta I want, why can't it be lower in calories!) and my boss had a pack of these sitting on his desk. He said it was mostly water, so it might not keep you full as long as pasta would?. I read the ingredients, they just didn't sound right :P.

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