shirataki miracle noodles

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tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 9/12/2007 8:53 AM (GMT -7)   
Has anyone tried the shirataki miracle noodles? They are a non-carb alternative to regular pasta. I'm not sure I understand what they are made of, but wanted to know others' experiences with them before I tried them. I don't like to waste $$$ on something not worth it. If you google shirataki miracle noodle you can get to their website.

Karen

gelchick
Regular Member


Date Joined Aug 2006
Total Posts : 477
   Posted 9/12/2007 1:53 PM (GMT -7)   

Karen

 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!

I started with the starter sample pack that they sell- but I mostly buy the stars, the tiny rice, the elbows, and the baby rice- I think I made baked spaghetti with the long noodles and it was interesting.

If you try them. I'd be interested to know how you used them/liked them- they have a bunch of recipes on their site too.

sandy


I just want to live happily ever after-every now and then. Jimmy Buffett


4sons
Regular Member


Date Joined Dec 2006
Total Posts : 406
   Posted 9/13/2007 6:01 AM (GMT -7)   
Where do you guys get these?
Cheers -

Ruth/4sons

age 52/Type 2 diabetic/"controlled" by diet and exercise


gelchick
Regular Member


Date Joined Aug 2006
Total Posts : 477
   Posted 9/13/2007 7:13 AM (GMT -7)   
Ruth

I buy the them from the miracle noodle website. If you google, it should be the first hit (I don't want to break the forum rules by posting a commercial website). You're in the right place if you see Dr. Jonathan Carp on the about us page. I see that they are now selling the konjac flour I talked about in my previous post. I thicken everything with it- I just used it for a peach pie I made for my husband because I was out of arrowroot and he couldn't tell the difference. Just don't get fooled into buying the tofu ones- they have carbs (not as many as flour pastas- but they are still there!)

sandy
==========
Sandy,
You do not have a commercial interest in these noodles and are only offering the information for others to use to help them keep their sugars low so it's ok to post the link. I'm putting it in here for you.

Miracle Noodles Website
~Jeannie

Post Edited By Moderator (Jeannie143) : 9/13/2007 11:49:38 AM (GMT-6)


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 9/13/2007 8:09 AM (GMT -7)   
Sandy,

Thanks for the info and thoughts. I am really interested in trying them. Until I started taking this diabetes thing seriously, I LOVED to cook...the whole Tyler Florence, Rachel Ray, Paula Deen thing. And I really miss it. So I want to experiment and find new ways of cooking. The Active-Low Carbers Forum has lots of recipe sharing, so I am now learning a new way of life...and cooking. Life is always an adventure, isn't it?!

Karen

gelchick
Regular Member


Date Joined Aug 2006
Total Posts : 477
   Posted 9/13/2007 11:34 AM (GMT -7)   
Oh yeah-
 
That low carbers site is great!  I still do Paula Deen- who can not love butter! I take every opportunity to bake for Sunday school classes, to send care packages to my (adult-lol) kids, to send stuff to work with my husband. I baked artisan breads until my fingers ached for Thanksgiving church baskets last year- and I always send a nice meal to the new mothers in my church, sick folks, funeral breakfasts- I'm on their DO Call list for food.
 
I just don't eat more than a bite or two, but I love to cook and bake and I won't let diabetes take that away from me. Most of the time, I don't even have the desire to eat the stuff I make, I'm so used to eating the way I do. I was teaching my daughter how to make a light peach coffee cake (hers comes out very dry and heavy) while I was visiting her a couple of weeks ago and when we sat down to sample the result, I ate 1 bite and it tasted so sweet- it was enough. She ate both her piece and mine and went back for more later- I was happy that I could share the time with her.
 
sandy
I just want to live happily ever after-every now and then. Jimmy Buffett


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 9/13/2007 2:28 PM (GMT -7)   
Sandy,

I know what you mean about baking for others. My daughter and her husband recently had a grand opening gala for their new music center and I baked a ton of cookies for it. I have to admit I bake awesome cookies. I was so proud of myself because I only ate one cookie...who can resist chocolate chocolate chip. I didn't lick my fingers or eat the cookie dough. But I'm still not comfortable enough with this new way of eating to jump in wholeheartedly. I'm hoping by Thanksgiving. That is my favorite day to cook!

Karen

Natava
Regular Member


Date Joined Jul 2009
Total Posts : 35
   Posted 11/30/2009 8:17 AM (GMT -7)   
Any others taste these noodles yet? If so - how are they?
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