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 :
2. Are the noodles vegetarian?
Yes, all of the noodles that we sell are vegetarian.
3. Are MiracleNoodles kosher?
Yes, indeed they are kosher. More information can be found at http://www.miraclenoodle.com/kosher.html
4. Can the noodles be eaten after the expiration date?
Yes. The noodles do last beyond their suggested shelf life but we recommend following the date. If they have been refrigeratated and if the noodle shape is still intact, they are fine to eat for a period of 3-6 months after the date. After a period of time, the noodles dissolve back into Glucomannan powder they are made from and then can no longer be consumed.
5. How do you prepare the noodles?
There are a couple of different ways to prepare the noodles and each way yields a different noodle texture.
The first step is to empty the noodles into a colander and drain the water that the noodles are packed in. Bring a pot of fresh water to a boil on the stove. Add the noodles and boil for one minute, drain in colander and pat dry with a small hand towel or paper towel. Use a scissors to cut the noodles into smaller pieces (optional).
Note: There is a slight smell when opening the bag and this is normal. Boiling the noodles eliminates the smell. The origin of the smell comes from the natural fermentation process of the root of the Konnyaku Imo plant.
Once this is complete you can add the noodles to your favorite sauce, soup or stir fry, etc. The noodles can be heated in the dish that you are making. We recommend adding them at the end of the preparation process.
1) Rinse the noodles for a couple of minutes in warm water or soak in warm water while preparing your dish. Drain and pat dry with small hand towel and then add to your dish.
2) Rinse the noodles for 1-2 minutes in warm water (or boil for one minute) and then dry roast. Dry Roasting is a common Japanese method of preparing shirataki noodles. Go to:www.miraclenoodle.com/dry-roast-shirataki.html for detailed instructions. Then add the noodles to your dish.
When you become an expert with the noodles in your own recipes, we then recommend that you try your hand at dry-roasting, blanching and salt- rubbing as is done in Japan. More details can be found using the Japanese cookbook we recommend called Washoku which can be found at the following link:http://tinyurl.com/ykc8k3
Feel free to experiment and try the noodles in different ways!!!!
6. Should the noodles be cooked?
We recommend adding the noodles to your sauce, stir fry or whatever dish you are making at the end of your preparation process. Heating the noodles for approx. 3-5 minutes will allow you to serve a hot and tasty dish! Don’t heat for too long as that can change the texture of the noodles. The thicker shape shirataki noodles such as fettucini, rigatoni, lasagna, can withstand more heat than the angel hair.
7. How much fiber per serving?
There are less than 1g. per serving. The noodle is almost 97% water and as such the fiber is so diluted that the lab is unable to detect it.
8. What is the proper way to store noodles?
Once the bag is opened and you decide to only eat half a bag, place the unprepared portion in water in a sealed container and refrigerate. These noodles will last another 7 days this way. It is recommended to change the water every couple of days.
When the noodles are already prepared in a sauce, refrigerate in a sealed container, and the noodles will last another 2-4 days this depending on the sauce. Noodle leftovers are delicious! Feel free to reheat for a short time in the microwave or on the stove.
9. What is the texture of the noodles?
The noodles do have a different texture than regular pasta. Try boiling them for one minute, drain pat dry, cut with a scissors and then add to your dish.
You need to experiment a little bit. That being said, the texture is not for everyone. Feel free to return if you choose. We also suggest the soup recipe in the booklet if you like noodle soup. Add fresh veggies to it!