Miracle NoodleSpaghetti Shirataki Noodles, Ready To Eat Konjac Noodle - Keto Friendly, Paleo, Vegan, Gluten Free,Low Carb,Low Calorie, Soy Free, Miracle Noodles - 7 Ounce (Pack Of 6)

Whoever is on Keto diet and they should try this Konjac based rice and there is no Fish smell. Easy to clean & cook. ready in 1 min.Awesome.

Love these!!!Just rinse well and add to miso soup with tofu and mushrooms for a super healthy, low calorie meal

So, when I first saw this rice I thought "cool, a low carb alternative to rice." Oh how wrong I was. first of all, I am apparently horrible at seeing the pictures correctly. I say this mainly because when ordered I thought it was like normal rice as it shipped dry. Wrong! The reason I cannot find it in bigger bags is because it is pacaged in a water-like fluid. so following the instructions on the back I see another thing that concerns me it said that the order was normal. Ok so when I see this I instantly was thinking that they had to have had a lot of complaints to print that on the bag. But it said the oder would go away... Once I rinsed it and boiled it and used a pan on med to high heat to dry it. Why do I feel like I'm doing laundry and not making dinner? Maybe because the smell can remind you of how your clothes smell in the hamper after a long day of selling fish on the docks. Not so good. Still I thought give it a try, ok so I followed the instructions and I even added a little bit of salt and tryed it with some chicken marsala. I still couldn't get over the fish smell. Now the texture was not bad, it wasn't great but not bad it was kind of a tapioca like bouncy texture. I try to find some good in the situation but I can't think of a thing I would use this for, I have tried a couple of rice alternatives and I would say the best at the moment is "riced cauliflower" so as far as I can tell this is just the top part of the cauliflower chopped into rice sized pieces and flash frozen. This is actually pretty good and that is saying something because I am not a fan of cauliflower! So in the end I would have to rate this 1 star not because it's a bad product because I personally would prefer to eat.. something else.

Small portion but a good noodle…firm and only requires heating. I made turkey sausage and mushroom Alfredo with the fettuccine and the taste and texture was very good…more meat mushrooms and sauce to fewer noodle and dinner was great! Fed 2 of us an average portion and I added a salad for a complete meal..,great diabetic meal plan substitute!!

Don't let the negative comments stop you from trying these. I almost didn't buy them but I'm so happy I did. The consistency is not bad at all. There's no taste but you can spice them up. For 10 calories for a whole bag 1/2 a bag fills me up quickly. I put roasted chicken on top and spice it up. I find it delicious!

Not quite sure if the preservative process didn't go well or maybe they froze? My first bag after receiving my shipment basically came out like straight mush and seeped through my little strainer. No they weren't all like this but when you're planning on meals and budgeting around everything, it's a bummer when one whole bag is useless.The 3 star review is due to 1 of 6 bags (so far, as I'm not sure what I'm gonna get until I open them) being useless. The second and third bag I opened was fine. Definitely a little chewy, but I made some low-carb mac & cheese with these and although it wasn't perfect, it kind of took that craving away. Flavorless, no fish smell...that was a bonus!

Great with a packet of those Indian foods heated on top. Impressive substitute for rice, albeit a bit pricy.

I heard about these noodles years ago through Hungry Girl, although they weren't available in my area's grocery stores until just a couple of years ago. When I learned 2 years ago that I am gluten-intolerant (borderline celiac), I started using rice pastas and the like, but they weren't all that satisfying and still had a ton of calories and simple carbs. Remembering the stories I'd read about shirataki, I thought I should give them a try. I had initially tried a different brand (one of the tofu varieties). I must admit, the first few times I tried shirataki noodles, I was really unimpressed, but I was pretty much just rinsing them and adding them to whatever I was making, but once I learned how to properly cook them, even the other brand was really good.The best way to prepare them that I've found is a little bit involved, but they are still very quick and simple. I put about a teaspoon of oil (grapeseed) in my 9" nonstick wok and preheat it on high. I open the package of noodles directly into a colander, letting the liquid drain out (it smells a little like shrimp to me, but YMMV), and then open up the hot tap over them for a couple of minutes. I then shake/squeeze out the excess water, sometimes blotting on some paper towels, then snip them with kitchen shears until they are a more manageable length on average (although sometimes I do this directly in the pan, just because I'm weird and that seems fun). Transfer the noodles to the pan. The oil should be hot and the noodles should sizzle when they hit the pan; grapeseed oil has a very high smoke point, which is why I prefer it for stir-frying. I tend to use silicone-covered kitchen tongs for cooking my noodles, as it seems easier to grab them and turn them than trying to just stir. I let them cook for a couple of minutes until they are more or less dry, then add my other ingredients in order of how long they take to cook. You really can't overcook shirataki noodles (in my experience), though - they don't get soggy like wheat pasta.My favorite recipe is to add 6 oz. medium raw shrimp (usually I just rinse/thaw the shrimp and noodles together in the colander, then separate them as even raw shrimp doesn't take very long to cook), 1/2-3/4 cup of chopped green onion, 2-3 tsp of liquid aminos (or light soy sauce), a beaten egg or two, and a dash of ginger & garlic powder at the end. The noodles take a back seat to whatever ingredients you add, and are just a nice addition that also tends to be very filling. I calculated this recipe in a diet log, and it checks in at under 400 calories for what amounts to a HUGE bowl of noodles with 6 oz. of shrimp and two large eggs. Tons of protein and very filling for very few calories. Even my exceedingly picky husband likes them, and he isn't rummaging through the fridge & cupboards 10 minutes later like usual. Last night I added some frozen grilled red & yellow peppers in place of the shrimp, and it was outstanding.I like these because they are not only gluten-free, but soy-free. While I don't actively avoid all things soy, I do try to keep my intake in check, mostly because of how ubiquitous it is in nearly every other prepared food product (especially gluten-free). I'm still curious about the nutrition measurements, considering the package describes them as being made of soluble fiber, but lists <1g of fiber in a serving. In any event, I am always full and happy after a meal containing these.