Miracle Noodles

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Regular Member

Date Joined Jun 2009
Total Posts : 21
   Posted 9/6/2009 7:55 AM (GMT -6)   
I copied this from another site:

"This is a great calorie-free, no-carb, no-allergen food for people looking to lose weight. Like any noodles they have no real flavor of their own, and take on the taste of whatever you add to them. they make any meal more filling and leave less room for calorie-filled foods you don't need. Periodically the company runs great sales. These are available in some Asian food stores, but not in my area, so here's the Web address."




Lanie G
Forum Moderator

Date Joined Nov 2006
Total Posts : 5871
   Posted 9/6/2009 12:16 PM (GMT -6)   
Hi Warren, I haven't tried these but there were discussions about them a couple of years ago.  I'm pasting what Gelchick said about them: 
"I love these! This type is made from glucomann fiber (and only glucomann fiber) NOT tofu (the kind you find at Whole Foods and other health food stores). They come in a bunch of cute shapes. They are shelf stable but I refrigerate them.

Here's the scoop- when you open that bag- you will immediately die- they smell like fish- but when you rinse them for about 3-4 minutes all of the smell goes away. They do not taste like fish- even right out of the bag. I'm a vegetarian and don't eat fish- so I called them on the phone and talked about the smell. They are vegan. They are very chewy, so if you want a more pasta like experience, you might want to try the Dreamfields pasta ( 5 net carbs/serving). I use them in soups (smaller shapes), chili mac, casseroles etc. Anywhere that the 'pasta' is part of hte meal, not the main attraction. So Dreamfields for spaghetti adn sauce but shirataki in veggie soup, lentil soup, etc.  For mac and cheese- I use 1/2 dreamfields and 1/2 shirataki. 

This fiber is also called konjac- sometimes the 'pasta' is called konjac pasta. Now you can buy konjac powder  (not from Miracle noodles- I'd have to hunt up the web site for you- if you're interested) and use it in place of flour to thicken your white sauces- I make my roux with butter and konjac, then add cream- you only need a little bit- and the sauce is carb-free, thick and delish!"

From this thread:  www.healingwell.com/community/default.aspx?f=20&m=913024

forum moderator - diabetes
diabetes controlled so far by low/no carb diet and exercise; no meds

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