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-   -   Miracle Noodle Lovers... (http://www.lowcarbfriends.com/bbs/medi-weightloss/605056-miracle-noodle-lovers.html)

2009ismyear 02-22-2009 07:33 PM

Miracle Noodle Lovers...
 
I am just in my first week but I am intrigued by these.. Hoping someone who eats them reguarly will post..


1) Can you only buy them online?
2) Can you eat in the acute phase of the plan?
3) Do they stall anyone?
4) How often you eat them?

Thanks in advance

ruthie86 02-24-2009 06:44 AM

I had the shirataki noodles from publix i rinsed and boiled and then lightly sauted them, but they tasted chewing and had this weird feeling while i chewed them. Is there a different way to prepare them that helps and are the miracle noodles the same thing??

teacherdli 02-24-2009 06:51 PM

Quote:

Originally Posted by ruthie86 (Post 11612732)
I had the shirataki noodles from publix i rinsed and boiled and then lightly sauted them, but they tasted chewing and had this weird feeling while i chewed them. Is there a different way to prepare them that helps and are the miracle noodles the same thing??

I only know from what I have been told is the ones sold at Publix contain tofu also & give them that yucky chewy texture. Miracle Noodle is a brand and is differnet. You can also do Konjac brand shirataki noodles and they don't have the tofu stuff as far as I have seen so the miracle noodles and konjac brand shirataki noodles shouldn't have the chewy texture. Myself I haven't had much luck eating them until I put them in a soup tonight...tasted good in that. Also I tried Susie's advice for preparation and it worked better than anything I've done before...so thanks Susie for posting that!!!

ollie 02-27-2009 05:14 PM

susie, will have to try your method, the one time I tried the noodles, I pan fried them because so many other posters said that was the way to go, but I thought the texture was super rubbery, and difficult to chew. Will pick up some more at my local asian store and try again. I tried the House brand Shirataki (with tofu) and I thought the texture was pretty good - not so rubbery, but the taste was a little weird. I think I just have to experiment a bit more with these things.

McBoo 02-27-2009 05:18 PM

Quote:

Originally Posted by ollie (Post 11630196)
susie, will have to try your method, the one time I tried the noodles, I pan fried them because so many other posters said that was the way to go, but I thought the texture was super rubbery, and difficult to chew. Will pick up some more at my local asian store and try again. I tried the House brand Shirataki (with tofu) and I thought the texture was pretty good - not so rubbery, but the taste was a little weird. I think I just have to experiment a bit more with these things.

Ollie,

Another thing I have noticed is for people that have an issue with the texture it is better to go with the thinner and smaller noodle sizes like angel hair or orzo. The larger ones like fetticunie and lasagna tend to disagree with them.

McBoo

retroworx 02-27-2009 08:00 PM

[COLOR="Red"]SHIRATAKI 101:[/COLOR]

http://www.lowcarbfriends.com/bbs/lo...l#post11508433

teacherdli 02-28-2009 04:25 PM

Anyone have any good recipes using the lasagna style noodle? Bought a pack to try but haven't yet.

SDC2 02-28-2009 07:48 PM

Quote:

Originally Posted by teacherdli (Post 11633650)
Anyone have any good recipes using the lasagna style noodle? Bought a pack to try but haven't yet.

I haven't been that daring, please post your results. I could make so many things if they turn out to be viable. Please let us know

Susie

heatherdazy 02-28-2009 07:55 PM

Oooo, the little pearls look perfect for Italian Wedding Soup!

McBoo 03-01-2009 11:31 AM

Quote:

Originally Posted by heatherdazy (Post 11634384)
Oooo, the little pearls look perfect for Italian Wedding Soup!


Yum,

That sounds like a great idea.

McBoo

McMonkey 03-01-2009 12:57 PM

Quote:

Originally Posted by heatherdazy (Post 11634384)
Oooo, the little pearls look perfect for Italian Wedding Soup!

Who makes the pearls? House or Miracle?

Never mind, I found them.. it is Miracle.

Swrach 03-05-2009 06:51 PM

i love these
 
I use the miracle noodle spaghetti or angel hair and toss it with garlic, a bit of olive oil, some sauteed zucchini, spinach, shrimp and fresh basil-- this is :):) my ultimate meal---i also went to deCicco's meats on Pine island rd tonigh they have Chicken burgers that are flavored--they so rock!!!! I suggest you all try them!!!!:stars::stars:

McBoo 03-06-2009 05:16 AM

Quote:

Originally Posted by Swrach (Post 11658347)
I use the miracle noodle spaghetti or angel hair and toss it with garlic, a bit of olive oil, some sauteed zucchini, spinach, shrimp and fresh basil-- this is :):) my ultimate meal---i also went to deCicco's meats on Pine island rd tonigh they have Chicken burgers that are flavored--they so rock!!!! I suggest you all try them!!!!:stars::stars:

Swrach,

Be very careful and watch what they add to the chicken burgers. If the butcher is around you may want to ask what is in them. A lot of times there are hidden carbs in them. If you do go back and ask let us know please.

McBoo

Desert-Rose7 03-06-2009 07:25 AM

Several of you have mentioned unusual texture or fishy smell to these noodles. Just how strong is the fishy smell and how weird is the texture? I do know they are made from glucomannan which is a water soluble fiber from the konjac root so I don't quite understand where the fishy smell comes from? Before I spend any money on them, I guess I need to know more about them.

Any help would be appreciated...thanks

Jo

McBoo 03-06-2009 07:41 AM

Quote:

Originally Posted by Desert-Rose7 (Post 11659935)
Several of you have mentioned unusual texture or fishy smell to these noodles. Just how strong is the fishy smell and how weird is the texture? I do know they are made from glucomannan which is a water soluble fiber from the konjac root so I don't quite understand where the fishy smell comes from? Before I spend any money on them, I guess I need to know more about them.

Any help would be appreciated...thanks

Jo


Jo,
The fishy smell comes from the liquid they are packed in. That is why it is very important to rinse them really well. Some people have a problem with the texture. I find the smaller noodles such as angel hair or orzo are a good place to start. If you are ok with that texture you can graduate to the fetucinie and lasagna. I think a lot of times people cook them too long which can make them rubbery.

McBoo

Desert-Rose7 03-06-2009 01:38 PM

Thanks, McBoo! I thought they were packed the same way as ramen noodles...dried...and you just added water. I never was a big fan of ramen noodles since they are so high in sodium. So how long do you have to rinse these funky noodles, and does the vinegar Susie suggests get rid of the fishy smell. I have an awful feeling that smell could do me in!

Jo

JROOTA 03-06-2009 04:55 PM

The smell is not too bad, I just cut the package open quickly and dump the noodles into a strainer and let warm water rinse the noodles for 3 mins and then towel dry. The texture could be a put off for some. I love noodles and I have to say these are great! I put tomato sauce and a little cheese on mine last night- YUM it was like having pasta without the cals.

teacherdli 03-06-2009 05:05 PM

Quote:

Originally Posted by Desert-Rose7 (Post 11661872)
Thanks, McBoo! I thought they were packed the same way as ramen noodles...dried...and you just added water. I never was a big fan of ramen noodles since they are so high in sodium. So how long do you have to rinse these funky noodles, and does the vinegar Susie suggests get rid of the fishy smell. I have an awful feeling that smell could do me in!

Jo

Originally, I thought the smell would be horrible, but it goes away while you rinse and it's not very strong.

CarolynF 03-06-2009 05:12 PM

I'm going to try the ice water/vinegar soak. Thanks.

Fuelin'MyDreams 03-06-2009 07:53 PM

Shirataki & Venison Spaghetti
 
I finally tried the Shirataki noodles from Publix. I have to say, not bad...

I rinsed them several times, then soaked them in water & a couple of Tbsp of regular vinegar for about 20 minutes. Next, I rinsed them again several times, dried them off, and then microwaved half the bag for 1 minute on 50% power.

I made some venison & marinara sauce (no sugar, of course) and mixed in the noodles... I have to tell you... very good! They were not chewy or pasty at all.

I have a feeling that the lower temp & time you microwave them at, the less chewy they will be.
-FMD

teacherdli 03-08-2009 01:48 PM

Finally tried the miracle noodle lasagna. It wasn't bad (and I really had a texture issue with miracle noodles at first). I will post recipe in the recipe thread.

JROOTA 03-11-2009 09:25 AM

I LOVE the miracle noodles, I put 1/4 cup pasta sauce (40 cals) and 1 tbsp grated parm. ch. (20 cals). I order them direct from the miracle noodle website because I can't fine them anywhere else. EXCELLENT- so glad to have heard about these noodles on this site. Thanks you! The noodles absorb the flavor of whatever they're mixed with.

JROOTA 03-11-2009 02:47 PM

Just wondering if anyone can recommend a good low carb/low cal tomato sauce for my Miracle Noodles?

McBoo 03-11-2009 04:44 PM

Quote:

Originally Posted by JROOTA (Post 11685362)
Just wondering if anyone can recommend a good low carb/low cal tomato sauce for my Miracle Noodles?

JROOTA,

Hunts 100% natural Roasted Garlic flavor is good. It has 15 cals, 3 grams carbs and 0 grams of fat in 1/4 cup serving.

McBoo

JROOTA 03-11-2009 05:21 PM

Great I will try it- thanks

Swrach 03-11-2009 05:29 PM

Quote:

Originally Posted by McBoo (Post 11659242)
Swrach,

Be very careful and watch what they add to the chicken burgers. If the butcher is around you may want to ask what is in them. A lot of times there are hidden carbs in them. If you do go back and ask let us know please.

McBoo

I asked the butcher, who's wife is also on Medi and they do have roasted peppers in them ,yes and non-fat cheese in some, just depends- but he makes them medi-compliant so his wife can have them.

McMonkey 03-15-2009 12:18 PM

Question....
What is the difference in taste between house brand and miracle noodles?
After 4 years of intermittently trying them, I can finally say house brand is good (not so when I first choked them down).
I would hate to order many bags of miracle noodles only to not eat them, or should I just stick to house brand at 40 cal a bag?

Carbonegativo 03-15-2009 04:35 PM

Hi Guys :) I tired the tofu shirataki noodles and they were hard to get down...I couldnt get past the texture...I am waiting for my miracle noodles and I hope the texture is a bit different...can someone tell me if there is a difference between the 2?? thanks

retroworx 03-15-2009 09:42 PM

Quote:

Originally Posted by McMonkey (Post 11700878)
Question....
What is the difference in taste between house brand and miracle noodles?

Quote:

Originally Posted by Carbonegativo (Post 11701862)
Hi Guys :) I tired the tofu shirataki noodles and they were hard to get down...I couldnt get past the texture...I am waiting for my miracle noodles and I hope the texture is a bit different...can someone tell me if there is a difference between the 2?? thanks

IMO, the tofu noodles are softer, easier to chew, and more similar to a very, very overcooked wheat pasta. The non-tofu noodles are more dense, rubbery, resistant and chewier. But I prefer the non-tofu kind at this point, lol! Go figure. :dunno:

JROOTA 03-16-2009 08:42 AM

I tried both the shirataki noodles and the miracle noodles. I like the miracle noodles for a few reasons, zero cals :-) and they seem to absorb the taste of what I mix it with. Both noodles seem very similar in the texture, I do think the miracle noodles are a little more firm- but I think after 1 minute in the microwave and 1 laughing cow- it's excellent. The texture of the noodles are very similar to the clear type of noodles you would get in a Japanese restaurant.


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