Thread: miracle noodles

has anyone ever tried them? 0 calories and 0 net carbs. i found them browsing
Shirataki MiracleNoodle Shop!

you may be interested in this article - Konjac Noodles Demystified | LowCarbEating

and here's a search showing various mentions of them on the site - LowCarbEating Search Results | LowCarbEating

i haven't tried them myself but lots of folks like them, it seems.

Originally Posted by tina1975

has anyone ever tried them? 0 calories and 0 net carbs. i found them browsing
Shirataki MiracleNoodle Shop!

We like their Angel Hair Shirataki and use it a lot. But I got a variety pack with about seven or eight other types, and we couldn't even eat those. It's not the flavor we dislike -- they really have no flavor and take on the taste of whatever they're cooked with. It's the texture that we just can't used to.

Originally Posted by lcd121

They are really good. Throw some ketchup on them and your in for one heck of a treat that gets better with each bite.

I use the angel hair shirataki with cheese sauce or Alfredo sauce or a spaghetti sauce made with lots of ground beef and just a little no-sugar-added tomato sauce, or even just some butter and chopped fresh basil or oregano or parsley. Yummm! It's also good with a tuna cream sauce -- just dump a drained can of tuna into a cup or so of your favorite cream sauce, add the shirataki and heat together. Another Yummm!

I haven't tried it yet, but my next experiment will be pasta salad, using the shirataki with a little chopped onion, green pepper and hard-cooked egg, and mayo mixed with a bit of mustard.

The secret to using it seems to be rinsing it well, then drying it completely so that the sauce, whatever it is, will cling well. I spread the just-rinsed pasta in my big cast-iron skillet over a low heat and stir it around now and then until it stops steaming and is completely dried. Then I mix it with the sauce.

sounds yummy

I've also found that the Miracle Noodles mix better with the sauce if they're cut into smaller pieces. After I wash the Angel Hair Pasta I dry them in several paper towels. Then I put them in a pile on a small cutting board and run a sharp knife through them several times, turn the cutting board and run the knife through them several times in the other direction.

I end up with pieces no more than an inch to an inch and a half long. After drying them in a hot pan (which seems to make them less "rubbery"), I add them to my sauce and they mix in perfectly rather than clumping together the way they do if you leave them long. I heat the whole together and have an excellent meal. You don't get a big clump of them in your mouth at one time if you do it this way, too.

BTW, if you're the only person eating them, there's too much in one package for a single meal. So I take a one-pint Ziploc bag and pour the liquid from the noodles in it. I pile up the noodles, cut the pile in half, put one half in the Ziploc with the liquid, zip it shut and put it back in the fridge to stay fresh and ready to use for another meal. Then I wash and use the other half.

one bite and I dumped them. Very much like eating rubber bands to me.

Originally Posted by meeche

Okay, first let me say I am pretty open minded about food........these things are not food.....I hate to admit I paid $40 bucks for 10 packages of these....9 of them will be finding hteir way to the bottom of the trash bin....so disappointing...Dreamfields pasta is definately the way to go...these get a HUGE thumbs down from me.

I spent much of my early life living in various countries around the world, and I learned to enjoy the native foods wherever we were. As a result, I don't have a problem appreciating foods that are not a part of the standard American or Euro-centric diets. I had foods similar to shirataki many, many years ago, and I've actually had them or something very much like them in Oriental restaurants here in the U.S. So I wouldn't dismiss them as "not food" even if I didn't like them and personally gave them a "HUGE thumbs down" -- which I don't.

Yes, Dreamfields is a good pasta, and its flavor and texture are indistinguishable from the pasta that most of us grew up eating. I'd probably eat it in preference to shirataki, too, but I can't because the gluten in it would be like eating poison for me. So I find shirataki an acceptable substitute.

A good percentage of the people who have either Celiac Sprue or gluten sensitivity have joined the ranks of low-carbers because they have found that a low-carb diet, with its avoidance of wheat flour-based foods alleviated their symptoms. So there are hundreds of us here who shouldn't be discouraged from trying shirataki. Instead I'd encourage them to try something that could be the only viable substitute for the pasta we'd love to be able to eat, as well as being carb-free. Just don't expect it to be exactly the same as the pasta you probably grew up with.

You can find Shirataki noodles in the produce section of most large supermarkets. And they are way cheaper than the one's online and a name brand.