Miracle Noodles

no what are they??

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:

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.

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:

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

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