Tuesday, October 22, 2013

Miracle Noodle Review

Wow, I have really been excited about trying these noodles out!

They are made with glucomannan fiber that gives the noodles a texture that is chewer and slighty different from your average rice or wheat noodle.  Glucomannan is sometimes called yam flour, but it isn't really a yam.

I love that they have 0 net carbs (effective carbs), no gluten, no sugar, no junk

I have to say that my favorite of the three packages I was sent was the Fettuccine.  I enjoyed each one, but it was fun to have long noodles to eat since it has been a long while since I have had any type of noodles. : )
                              Great Job Miracle Noodles!
(Below is taken from there great website  http://miraclenoodle.freshdesk.com/support/articles/18076-miraclenoodle-ingredients-and-preparation-)
 1. What are the ingredients of the noodles?
The three ingredients of our shirataki noodles are Glucomannan, which is soluble fiber extracted from the root of a plant called a Konnyaku Imo, water and a calcium additive. This calcium additive is added to the noodles to keep their shape intact. This is a food grade calcium additive known as pickling lime or calcium hydroxide.
The noodles contain no soy, tofu, gluten/casein, legume or gluten.

Below is the process of how the noodles are made :

Isn't that neat!  I was really impressed with how well these noodles held up during cooking.

One note I have on them is, if you do purchase some, follow the directions for cooking and rinsing.  Also don't be alarmed by the "ocean-like" smell that comes from the plant and water that they are stored in.  This is natural and will be gone once you rince and cook them.

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