Discovering Miracle Noodle

Miracle Noodles

I was turned on to a new product (new to me), called Miracle Noodle. Miracle Noodles are “translucent, gelatinous Japanese noodles, which are made from the konjac yam, are low in calories and carbohydrates and can be substituted in a variety of recipes that call for pasta” (Kate Bratskeir, Huffington Post). I don’t know if the “Miracle Noodle” brand is made the same way,  but, the idea is to be able to have something like pasta or rice without all the carbs. It is also known by another name, Shirataki Noodles.

I ordered mine from https://miraclenoodle.comSo far I have used the angel hair to make Spaghetti Aglio e Olio, one of my favorite Italian dishes. It is a dish of pasta with garlic and olive oil. You have probably had it at some time or another. The taste is the same. The difference is they feel different. The texture is different. There is sort of a crunchiness to them. Actually, they kind of “pop” when you chew them.

That’s it. That’s the only difference that I’ve noticed. They really do take on the flavor of whatever sauce or seasoning you use on them. The second sauce I used with the angel hair version was an Alfredo sauce. Outstanding! Well, it all depends on how good your sauce is. The noodle only contributes a vehicle to get it into your belly.

Shirataki Noodle Recipes

The great thing about the noodles is that somehow they have no calories, and are very low in carbs. So they are a great addition to any low carb diet. They are very filling and have quite a bit of fiber. There are also several recipes at, and, another great resource for Shirataki Noodle recipes is,  PositiveHealthWellness

The package I ordered came with noodles that look like fettuccine, ziti, and even one to be used as rice and several others. Also, there were a couple of flavored kinds of pasta, like spinach and garlic herb.

If you are trying to make a low carb diet work, this product may be one that you can use. I think it will be a great help to me. I hope you find it useful as well.


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