Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Miracle Noodles -- Anybody Try These?

brigala

Recommended Posts

brigala Explorer
brigala
Posted

These are supposed to be made of pure fiber, no gluten, no soy, no useable calories, no net carbs. They're kind of spendy, though. Has anybody tried them?

You can google "miracle noodle," shiritaki, or Konjac to get an idea of what I'm talking about if you haven't seen them before.

Has anybody tried more than one version of this noodle? Comparisons?

-Elizabeth

  • 4 weeks later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GottaSki Mentor
GottaSki
Posted
These are supposed to be made of pure fiber, no gluten, no soy, no useable calories, no net carbs. They're kind of spendy, though. Has anybody tried them?

You can google "miracle noodle," shiritaki, or Konjac to get an idea of what I'm talking about if you haven't seen them before.

Has anybody tried more than one version of this noodle? Comparisons?

-Elizabeth

I gave them a try because I saw your link...not bad...not great, but not bad. I prefer the rigatoni and other shapes to the angel hair/spaghetti...as the texture is firm...it was easier to chew the wider shapes. I've tried them with several sauces...but my favorite is quick mac and cheese...just rinse, melt some soft cheese, add a few spices...easy lunch. They are firm and different than pasta...which I find a good thing as we are growing tired of rice pasta :)

The price isn't terrible (I purchased the variety pack this first time) it's the $10 shipping, yikes! I still have loads of packages in my frig, but will probably buy them again choosing the shapes I prefer.

Did you try them?

-Lisa

munchkinette Collaborator
munchkinette
Posted

I was wondering about them too, mainly because they are all fiber. I don't think a lot of us get enough... I'm wondering if these would help in that department. :) I'm also wondering if they would cause problems/gas/etc.

brigala Explorer
brigala
Posted
  • Author
Did you try them?

-Lisa

Not yet, but I still want to. Right now, I am working through a case of corn pasta I bought online, and can't justify buying more pasta until it's mostly gone. I have heard it can be bought in some grocery stores, so I need to start looking for it and see if I can avoid the shipping!!!

Thank you for your feedback! I think I will definitely try them when I can.

-Elizabeth

Gobbie Apprentice
Gobbie
Posted

I HEART THEM.

They are also a.k.a yam cake / noodle!

I have them almost everyday!!!!!

They are GREAT substitutes for the stuff I need to avoid like my intolerance to rice and gluten meant

no noodle or pasta for me but now with these +_+ THEY ARE MY LIFE SAVER!

How do I eat them?

I usually buy the yam cake more than the noodle.

Just cut up few slices and put them in boiling water and finito!

It's HASSLE FREE, easy to cook and EASY TO DIGEST!

I have almost non existent digestive system (yes, it has been that bad all my life)

so I am a good guinea pig to try out whether a product is easily digestible or not.

Before cooked, just out of the packet, it does have a weird fishy smell which might put you off initially but don't let it!

It's just like raw fish and how it smells in the beginning but one cooked,

it all goes away and it's just like jelly but healthier and goes with pretty much everything!

They can be used in

-Noodle soup

-East Asian style soup

-Salad dish

-Alternative to rice cake

-Alternative to meat: pan fry and put a sauce on it, etc.

They are worth the money.

  • 2 months later...
NYCCeliacMom Apprentice
NYCCeliacMom
Posted
I HEART THEM.

They are also a.k.a yam cake / noodle!

I have them almost everyday!!!!!

They are GREAT substitutes for the stuff I need to avoid like my intolerance to rice and gluten meant

no noodle or pasta for me but now with these +_+ THEY ARE MY LIFE SAVER!

How do I eat them?

I usually buy the yam cake more than the noodle.

Just cut up few slices and put them in boiling water and finito!

It's HASSLE FREE, easy to cook and EASY TO DIGEST!

I have almost non existent digestive system (yes, it has been that bad all my life)

so I am a good guinea pig to try out whether a product is easily digestible or not.

Before cooked, just out of the packet, it does have a weird fishy smell which might put you off initially but don't let it!

It's just like raw fish and how it smells in the beginning but one cooked,

it all goes away and it's just like jelly but healthier and goes with pretty much everything!

They can be used in

-Noodle soup

-East Asian style soup

-Salad dish

-Alternative to rice cake

-Alternative to meat: pan fry and put a sauce on it, etc.

They are worth the money.

Thanks for all the information about the miracle noodles. I am a little confused, though...is yam cake the same as miracle noodles? I have only seen them as shirataki noodles on the miracle noodle website.

brigala Explorer
brigala
Posted
  • Author

Yes, and where do you find the best place to buy them? Are you saying this basic yam fiber thing can be purchased in the form of a noodle and in a more cake-like form? I am imagining something about the size, shape, and consistency of those tubes of polenta.

I finally found a similar noodle made from Kelp at the grocery store. I haven't been able to bring myself to buy a whole case of miracle noodles online without having tried them first. The kelp-based ones have 6 calories per serving.

My aunt apparently eats miracle noodles, and has offered to mail my mom a package. My mom accepted the offer to be polite, but she is so put off by the idea of them that she doesn't want to try it. So she's going to pass it on to me. I think I'll wait and try both the kelp and the yam noodle and compare the two. I'll post a review once that happens. :)

-Elizabeth

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 5 months later...
Gobbie Apprentice
Gobbie
Posted

Thanks for all the information about the miracle noodles. I am a little confused, though...is yam cake the same as miracle noodles? I have only seen them as shirataki noodles on the miracle noodle website.

Sorry about the long delayed reply.

Yam cakees and noodles are the same thing but just different shapes.

If you go to East Asian super markets (Japanese/Korean), they should be next to each other.

I buy mine from Korean super markets.. not online.

Hope this helps out.

Gobbie Apprentice
Gobbie
Posted

Yes, and where do you find the best place to buy them? Are you saying this basic yam fiber thing can be purchased in the form of a noodle and in a more cake-like form? I am imagining something about the size, shape, and consistency of those tubes of polenta.

I finally found a similar noodle made from Kelp at the grocery store. I haven't been able to bring myself to buy a whole case of miracle noodles online without having tried them first. The kelp-based ones have 6 calories per serving.

My aunt apparently eats miracle noodles, and has offered to mail my mom a package. My mom accepted the offer to be polite, but she is so put off by the idea of them that she doesn't want to try it. So she's going to pass it on to me. I think I'll wait and try both the kelp and the yam noodle and compare the two. I'll post a review once that happens. :)

-Elizabeth

Yes, you can purchase Yam Cakes in East Asian super markets (Japanese/Korean..maybe in Chinese shops too).

They are usually sold next to each other, noodle and cake.

Yam cakes are ofcourse not in the shape of a generic cake (round and big).

They are usually a rectangle, slightly smaller than an average woman's hand, about 2cm high as well.

Packaged in vinyl with some liquid just like the yam noodles.

Hope this helps.

kenlove Rising Star
kenlove
Posted

Open Original Shared Link

is some more info on Konnyaku. It's very common in Japan and even here in Hawaii with its aAsian population.

The noodles and/or blocks are served at various restaurants and sold in regular grocery stores at about a 10th of the price of the network marketed or highly advertised things.

The root that it comes from can be hugh, in the 100 pound range. The old time Hawaiian Japanese made their own konnyaku

weekly but now its done rarely. The blocks by themselves served in a broth with hot mustard can be had from street carts in old sections of tokyo along with other goodies.

RiceGuy Collaborator
RiceGuy
Posted

Though I've not tried them, I looked into it some time ago. Found a place online that offers them in a smaller amount, with free shipping in the continental USA. It's still expensive per ounce, but at least you can try them without such a large investment. The site is Open Original Shared Link.

However, is it a good idea to fill up on something that offers no nutritional value?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748
    Jadelucia
    Newest Member
    Jadelucia
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.