Welcome to Miracle Noodle’s FAQ page.
We have two options for you. First is a VIDEO FAQ.
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We also have our most frequently asked questions copied below, and answers to them that we hope you find very helpful.
Thank you for your interest and for visiting us.
Emails come in from all over the world from people who are successfully losing weight and feeling great because of Miracle Noodles.
Welcome to the Shirataki 'Low Calorie' Noodle Revolution!
To You and Yours In Health,
Jonathan, Susan, Andrea, Jill, Lewis, Quyen and Steve
The Miracle Noodle Team
Call or e-mail us at email@example.com 24 hours before your orderis scheduled to ship and we can make any changes that you like. The recurring program is very flexible and wasdesigned to meet your noodle needs. The recurrning program information can be found atwww.miraclenoodle.com/t-Auto-Delivery.aspx
The three ingredients of our shirataki noodles are Glucomannan, which is soluble fiber extracted from the root of aJapanese plant called a Konnyaku Imo, water and a calcium additive. This calcium additive is added to the noodles tokeep 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.
Yes, all of the noodle shapes are made from the same ingredients with the exception of the black shirataki. Theblack shirataki has the same ingredients as the others, but also has seaweed flakes on the noodles. There are also 10calories per serving for the black shirataki.
Yes, all of the noodles that we sell are vegetarian. There is a shape called vegetarian shrimp, but this contains no shrimp. It is merely called that as it is shaped like a little shrimp or a small macaroni noodles.
Yes, indeed they are kosher. More information can be found athttp://www.miraclenoodle.com/kosher.html
Yes. The noodles do last beyond their suggested shelf life but we recommend following the date. If they have beenrefrigeratated and if the noodle shape is still intact, they are fine to eat for a period o 2-3 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 beconsumed.
How do I store the extra servings until I am ready to use them? Should I rinse them all and then store the extras?Should I pan dry the extras and store them?
Rinse them, then store in water, changing the water daily for2-3 days.
If you are looking for drying the noodles, we recommend dry roasting which can be found at thislink Dry Roasting Shirataki.
Go to: www.miraclenoodle.com/t-how-to-cook-shirataki-noodles.aspx for detailed instructions. Then add the noodles to your dish.
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 apot of fresh water to a boil on the stove. Add the noodles and boil for one minute, drain in colander and pat drywith 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 beheated 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: http://www.miraclenoodle.com/t-how-to-cook-shirataki-noodles.aspx for detailed instructions. Then add the noodles to your dish.
When you become an expert with the noodles inyour own recipes, we then recommend that youtry your hand at dry-roasting, blanching and salt-rubbing as is done in Japan. More details can befound using the Japanese cookbook we recommendcalled Washoku which can be found at the followinglink:http://tinyurl.com/ykc8k3
Feel free to experiment and try the noodles in different ways!!!!
We recommend adding the noodles to your sauce, stir fry or whatever dish you are making at the end of yourpreparation process. Heating the noodles for approx. 3-5 minutes will allow you to serve a hot and tasty dish! Don’theat 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.
The angel hair shirataki noodles and fettuccini shirataki noodles with the green Miracle Noodle label, have a shelflife 6 months. They will last a couple of months beyond these dates with refrigeration and that does extend the shelflife of the noodles. The variety shape shirataki noodles, i.e. linguini, orzo, mini pearly, rigatoni, penne, handknots, etc. have a shelf life of one year at room temperature.
PLEASE NOTE: The noodles cannot be frozen. Freezing changes the texture of the noodles.
Yes, go to www.miraclenoodle.com/storelocator.aspx for a listing of retail locations currently carrying the noodles. We update this list on a regular basis.
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The Miracle Noodle Team