Miracle Noodle Fettuccine Pasta, 7 Oz (Pack of 6) | Plant Based Shirataki Konjac Noodles, 5 Calories, 1g Net Carbs Per Serving, Keto, Gluten-Free

I went keto and genuinely thought pasta was over for me. Then I discovered Miracle Noodles, and honestly my dinner rotation is intact again. Fair warning upfront: when you open the bag, there is a faint briny smell. Rinse them well in a colander, give them a quick dry pan toss or a one-minute boil, and that smell vanishes completely. Skip this step and you will absolutely notice it in your dish. Read the prep instructions. They are short and worth it. Performance-wise, these noodles are genuinely impressive once properly prepared. They take on the flavor of whatever sauce you put them in, which makes them incredibly versatile. The fettuccine shape has enough body to feel satisfying, and the chew is pleasantly firm rather than mushy. Alfredo, marinara, even a light olive oil and garlic situation all work well. Each serving comes in at essentially zero calories and zero net carbs, which is the entire point. The six-pack offers solid value for what you are getting, and having a pantry stash means pasta night is never more than five minutes away. One thing to know: these are not freezer-friendly. The texture turns rubbery and strange after a freeze-thaw cycle, so plan to use them straight from the bag.For anyone managing carbs or calories without wanting to give up pasta dishes entirely, these are a legitimately good solution. Just drain, rinse, dry, and sauce.

I used to love Italian food but I have to say I haven't had it in years. It never went well with my stomach and then I was diagnosed gluten intolerant. I always missed pasta and how easy it is to make and how filling it is but I definitely never missed the carbs or upset belly. I heard about this online and saw it for the first time at Whole Foods when I visited my mom though the brand was different. I loved how it was filling and easy, though it definitely doesn't taste anything like regular pasta. Since I don't have a Whole Foods around, I ordered these off line and they taste exactly the same as the other brand though are more translucent in color. Since I'm not used to normal pasta, I can't complain, though I will say my friends think its bland and gross in texture. The texture is weird..really rubbery but most Asian noodles are anyway. The taste is bland but not bad, the good thing with these noodles though is that they soak up whatever sauce you put on them extremely well. I make avocado garlic hummus and I mix that in with the noodles along with Parmesan cheese, marinara sauce. I bring it to school/work with me and I only taste the sauce, not the noodles so it tastes pretty good. However, if I eat it right away it doesn't taste as good. I heard cooking it on a skillet with sauce will allow the flavor to penetrate more into the noodles so they taste more like pasta though. If you bring these to work and won't eat them for a few hours, be aware not to use a lot of spices/garlic sauce or it will be an overkill. Also, when you first open the noodle package, it does smell like fish, I think its a natural preservative type thing. I put the noodles in a drainer and run water over them for 5 minutes and the smell goes away.

I have been buying these miracle noodles for years and loved them (see my original review below) -- until they started tasting like bleach. I assume that so many people complained about the natural fishy smell of the water they come in, the company must have started chlorinating them. The problem is that whilst the original natural fishy smell was EASY to get rid of, just by washing them in a sieve and dry frying for a minute or two or microwaving in water, there is NOTHING that works to get rid of the chlorine TASTE, and NOTHING covers it up. I have tried EVERYTHING -- high heat baking, acid, endless washing, intensely flavoured sauces. I got a huge batch of them because I have always loved them, and now it is too late to return them and I just have to throw them out and lose the money. Note that I did buy this large batch quite some months ago, so it is possible that the company has corrected this horrible mistake by now. If you have bought some recently and they do not taste of bleach, please mention that in your own review. The moment I hear the chlorine taste gone I will buy more. Here is my original review, and then an "UPDATE" again from the past: Of course don't buy these if you are looking for an authentic pasta experience. They are not the same as real fettucini, by any stretch of the imagination. But if you want a gluten-free, ultra-low-calorie, ultra-low-carb alternative to real fettucini, that will allow you to enjoy more of the delicious sauce you want to serve them in, these are indeed that miracle, as promised. To remove the strong fishy smell, tip the uncooked noodles into a sieve and rinse thoroughly under running water, then put in microwaveable bowl with lots of fresh water and heat for a few minutes until the underside of the bowl feels hot, then strain. No more fishy smell. UPDATE: Is it my imagination, or have these actually improved, objectively? It might be that I am just used to them now, but somehow the new batch I have just received is seeming more pasta-like and less eel-like (as someone else described the texture). At any rate if I could increase the number of stars from 5 to 6 I would. I love love love the fettucini miracle noodles. Really superb. (Unless you are expecting them to be indistinguishable from real pasta, of course.) I love how easy they are to heat up, and how I can eat high soluble fibre and 'pasta' without vast numbers of carbs and calories.

Earlier this year, I started a wheat-free and low-carb, mostly grain-free Wheat Belly diet, and among the many the things I've been missing, one of the things that I've been craving the most is noodles/pasta, since its my favorite food after sushi, steak & shellfish Which is why I was SO glad to find Miracle Noodles ! Miracle Noodles are really a MIRACLE for those of us on low-carb & grain-free diets who love pasta. It is so wonderful to be able to have noodles again in at least some form -- even if it doesn't taste *exactly* like the conventional wheat-based versions. Especially since with this pasta, I never have to worry about the carb content or even the number of calories and yet its still DELICIOUS!! In response to other reviewers on this page who have complained that these noodles have a fishy smell.......they are only right, in that when you first open the noodle package, there IS a bit of a smell. However, as soon as I've emptied the noodles into a sieve or colander and rinsed it in water (I usually use warm-ish water) for a few minutes, any & all of the "fishy" smell immediately disappears. Also to all those people who have complained about the "rubbery" texture of these noodles........if you buy these noodles, and go into the experience expecting to get an EXACT REPLICA of the conventional wheat-based and carb-filled starchy noodles/pasta, then you are going to be SORELY disappointed! Because these noodles are NOT made with wheat or any other high-carb grain, they are NOT going to have the same starchy texture as conventional pasta. But that does NOT mean that they cannot be just as YUMMY in their own right! Miracle Noodles are made of a healthy natural water soluble fiber (that has NO fat, sugar, or starch) called Glucomannan, and konnyaku flour, which is made from the Konjac plant which has been used in Asia for thousands of years, and is wheat-free, gluten-free, kosher, and has ZERO net carbs and ZERO calories! However, Miracle Noodles are unique and UNLIKE the conventional (and usually wheat-based) versions of pasta, and as such, they cannot be made and consumed in the same way as regular pasta, and expected to taste the exact same. So, if you make these noodles expecting it to be just like regular spaghetti, where you just toss it in boiling water to cook it, and then drain out the water and mix it with tomato sauce and eat it, then not only will these noodles be a disappointment, but also you are missing out on the best potential of these noodles! However, if these are cooked according to the package directions (rinse thoroughly in clean water, boil in salted water for a few minutes, and fry it in a skillet long enough to remove any remaining water & moisture) and then used in appropriate recipes (although I've only used these noodles in soups and Asian stir-fry so far, I've heard that the fettucine noodles are really good in recipes of Alfredo sauce made with REAL butter, cream and parmesan cheese!) As someone who is currently on the Wheat Belly diet and unable to enjoy my 2nd favorite food (after sushi, steak and shellfish which all tie for the first place of my most favorite food!) of pasta & noodles, I think that Miracle Noodles are a wonderful substitute! Although I admit & agree that even when prepared properly, Miracle Noodles still do not taste *exactly* like regular pasta, given that it has ZERO carbs and ZERO calories, in my opinion its close enough and it is a GREAT alternative for those of us who LOVE pasta/noodles but for whatever reason (being gluten-free, wheat-free [or even grain-free!] or on low-carb diets) are unable to eat regular pasta, to be able to enjoy noodles again! I just wish there were an equivalent alternative for bagels and baguettes because then, instead of just staying on the Wheat Belly diet only long enough to meet specific goals (like weight-loss) like I'm going to be doing, I'd be a lot more willing stay on this diet permanently the way its developer, Dr. William Davis recommends making it a complete lifestyle change! Now if only Miracle Noodle could just come out with as great an alternative for chewy bagels and crusty baguettes, I'd be ALL SET!!

I wasn't prepared for the fact they came in a liquid. Weird. I was warned about the faint fish smell. Here's how I prepared them: Put 2-3 qt saucepan of salted water on to boil. Dumped contents into small colander and rinsed well. The slight fishy smell does not stay. It rinsed off. When water is rolling boil dump noodles. Cook three min exactly. Trust me. I also added garlic salt to water. Drain and put in glass bowl add whatever sauce you want. I used marinara. Coat noodles well. I put them in fridge and went to get in my 2 miles. So 1 hour later I was back. Don't judge me.... I had put a pan of the rest of marinara and 2 chicken breast on to simmer and it was bubbling nicely. I microwaved the noodles a min at a time till warm enough. Then poured hot chicken and sauce on top. Added some parm and we enjoyed every bit. What you need to know besides the above: The noodles have an obvious Asian texture. A bit like calamari without the taste or smell. Because of this I cut the long fettuccine noodles smaller. Smaller it not as bad texture wise. They are like tofu. No flavor but they absorb the flavor of sauces beautifully. That's why I put them in the fridge. Another thing. A 7 oz pkg is enough for 2. We cooked 2 packages and had twice as much as we needed. Most importantly. We had been craving pasta. While different, we were very happy with it! Trying Mac and cheese next. Boiling noodles in broth not water and using butter and cheese with a little broth for sauce.

So this was my first time trying this product and it definitely took some experimentation before I personally found it edible. I'll try to explain the different ways I tried to prepare it below: ***Opening the box: First glance I thought "Eww...lol". They're very clear/transparent. Using a scissor, I opened the bag and prepared myself for an awful fish smell like I've read in other reviews but honestly, it's not that bad. It's very mild in my opinion, but I guess it depends on your tolerance for fish odor. A few minutes of rinsing helped to reduce the smell. 1. First I followed the instructions on the packet [rinse, boil then cook]. HATED it [lol]. It was still kind of chewy in my opinion. I mean, I'm open to trying new things, but this way of preparing it had me gagging on it so I threw out this batch. 2. Since I didn't like it in it's wet form, I tried frying it. After rinsing [to remove that slight fishy smell], I shook off the noodles and placed them on paper towel to dry off a bit. After that I threw them in a hot frying pan [with about half a teaspoon of oil] and let them fry for about 10 minutes with dried them out a bit. After that, in a separate pan, I stir fried some chicken breast, some broccoli and other chopped veggies with some oyster sauce, placed that on a plate and put the noodles on the side and gave it a try. It wasn't that bad at all! Though I will give a warning [the longer you fry the noodles in a pan, the more water comes out causing it to reduce DRAMATICALLY! The majority of this product is WATER. If you still aren't sure, I say you should try to see if you can just buy 1 packet and try it out. Hope this helps someone :)

If you are anything like me, you'll want to experiment with your newly purchased Spiralizer to produce low carb, guilt free pasta in a varíety of presentations. My In Spralize It! Cook book had dozens of recipes I wanted to experiment with. I viewed lots of videos featuring calm, happy Spiralizers cranking away with root veggies: jícama, daikon radish. I'd been fóoled. Until spiralizing time, I hadn't even met a root.vegetable. I chose, as my 1st foray into fetucine based veggies ,noodles dishes: the Inspiralize It! Pad Thai recipe. Have you actually met a jícama? Have U become FB friends w/ a daikon radish? Two words: root vegetables. They were cántankerous with me, insolent. Neither daikon nor jicama were easy to peel, let alone spiralize. These healthful veggies are oddly shaped, do not lend themselves, as their cousin, the easy to spralize zucchini to zippy quick prep. Oh, no, jicama & daikon proved to be the pit bulls of vegetables, not attractive, filled with nutrients, yet so weirdly assymetrical that they were difficult to reposition between the Spiralizer end blades. For my debut jicama based Pad Thai, I managed to work the Spiralizer to render forth about a cup and a half of jicama noodles. I get it now that I should never have begun any Spiralizer recipes before taking stock of my expertise in this arena. Now, please welcome, TA-dah!! My introduction & use of Miracle noodles! I combined, & henceforth, always combine veggie noodles w/Miracle Noodles. I won't bore you with prep details. You will want to rinse, microwave, several times. I added 2 bags of Miracle Fetucinne 2 plump up my scant production of 1 cup of jicama fettuccine. Result: my guests raved about textures, taste test successful! I'm the rockingest hostess I'm my hood, Los Feliz, Ca, where celebrity chefs virtually live next door. Note: the Amazon pricing for Miracle noodles is competetive with barrio supermarkets here. I'm a believer.

I love these and have ordered more! A few points: 1. These are not like wheat noodles, so don't expect them to be. They are more like chinese cellophane noodles in texture--for people who are only familiar with wheat noodles, this is apparently too weird. 2. You'll want to follow the directions on the bag--drain, rinse, blanche, dry in the skillet, and add your sauce. I wouldn't say it smells fishy so much as sort of chemical-y, but if you follow the directions, the smell is completely gone. 3. These are better for some recipes than for others. Great in cream sauces (for those of us on a low carb, high fat diet), great in sauces with soy and garlic, not so great for eating plain or in a basic lemon sauce. Choose sauces that will get soaked up into the noodles and infuse them with flavour!

The miracle noodles are a staple in our house. We don't do a lot of carbs because they spike my blood sugar but I find that these are perfect for what I need. Tip: Marinate these!! They absorb flavours really well. I remove these from the package and rinse really well. Then I place them in a bowl of equal parts soy, sriracha, hoisin or other oyster-type sauce with rice vinegar. Cover and let marinate in fridge for about 2-3 hours. Lightly pan fry in a bit of peanut or sesame oil for 2 minutes (overcooking will cause them to have a rubbery texture). They make a great faux-soba noodle bowl. Perfect if you're doing Keto or other low carb regime.

They changed this product and the new noodles are TERRIBLE and INEDIBLE and have a carb, whereas the old version had 0 everything. The new one is thin, papery, looks wrinkled and dried out straight from the package (like seaweed might). I cooked it as per directions (same directions as previous packages) and then cooked it in my recipe even longer, but that nasty NEVER CHEWS UP texture never went away. What a waste of money! The new product is revolting and if I hadn’t just let it sit in my cupboard for 2 months i would be returning it. There’s absolutely no way this will digest inside a human. It feels like literal plastic. Again, this is a re-purchase of the same product.

Very easy to cook with. Takes on the flavour of the sauce/spices being used. It's great to have the illusion of pasta with my meal, but NO CARBS or calories. One (or more?) of the bags had ruptured during shipment and soaked everything else, but damaged nothing as everything else was packaged well. I store these in a container in the fridge to contain any other leakage from spreading throughout the fridge. I will buy this product again.

It might taste and feel a little weird and funny to you - it's kinda gelatinous and chewier than actual pasta but it has no calories or carbs so that's a pretty fair trade off for me. Also I found it's more absorbent than pasta so it kinda soaks up the sauce I cook with it (not in a good way) but again it's worth it. It does indeed smell when you open the package but that goes away when cooked.

I've known about these noodles for years and finally tried some. Didn't know they came in liquid and after reading the directions I was hesitant. I prepared myself for a strong smell which I happily did not experience. I drained and washed, the boiled for about 5 mins not the two it suggested. Then dried in a hot pan and tasted at this point. Chewy and tough, no real taste. I had made chicken with mushrooms in tomatoes earlier so added a couple of spoonfuls to the pan and cooked a bit. Not much better still pretty chewy and no taste. Might be better if I had cooked them in the stew for an hour or so, I doubt they would cook down. Won't recommend them unless you are truly desparate for noodles, I think spiral zucchini is better and cheaper and you can buy pre-cut in frozen section.