You guys might not know this, but I used to be a noodle fanatic. Growing up, I would eat whole wheat noodles for breakfast and dinner with parmesan cheese, nothing else. Needless to say, in my paleo or at the least gluten-free life, I’ve tried a lot of noodle substitutes. I love spaghetti squash noodles. I can tolerate kelp noodles but they’re sort of weird and crunchy. I tried those shiritake tofu noodles, but now I don’t eat soy. I really, really wanted those ezekial sprouted grain noodles to be delicious, but they’re just sort of gummy.
Enter Miracle Noodles.
I ordered a 10-pack and I have eaten a bag every single day since I got the package. Surely that pace will slow soon, but for now, I am LOVING experimenting with Miracle Noodles! I have tried them in everything from spaghetti (yum but get a little drowned out by heavy tomato sauce) to scampi (fabulous) to curry (excellent) to solo with garlic salt (yum!).
They much more closely approximately rice noodles than any other sort of noodles, so keep that in mind when you’re planning all the amazing new gluten-free noodle recipes you’re going to make.
(ignore the green glop on the right and focus on the delicious combination of Miracle noodles, spinach, onions, and steak. No sauce, just spice, still delicious!)
Miracle Noodles are made of naturally water soluble fiber with no fat, sugar, or starch. Contain zero net carbohydrates and zero calories, no gluten–made of a healthy natural fiber called Glucomannan (click here for more on it from wikipedia).
Order online or supposedly find them at “Asian stores” … I ordered online at Miracle Noodles. 10 packs for $21.99 (+$10.89 shipping, so factor that in … they’re about $3/bag.)
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