Miracle Noodle Thai Tom Yum Ready To Eat Meal, 10 Oz (Pack of 6), Plant Based Shirataki Konjac Noodles, 70 Calories Per Serving, Low Carb, Gluten-Free

I recently ordered these, and for the price, I'm certainly glad I didn't regret it!-The delivery time was fast, incredibly so. I think I ordered these last Sunday, and received them yesterday. Like they said, the package faintly smells of fish. But, it doesn't linger. Besides, nothing wrong with fish. It is healthier ;P (note, this product did not come with fish...)The boxes (I ordered this and a variety pack) came encased in larger box that had large air bubble security wrap (not bubble wrap). Neatly assorted as well.You can immediately tell these people don't just take your money and that's all she wrote. They actually ensure that it was worth your buy.- The preparation:If you are unfamiliar with angel hair noodles, then you might be a it intimidated when you empty the contents into a strainer. It looks gucky and messy, perhaps not appetizing or edible.But no worries! The preparation is rather simple, and if you read the back of each pack, you'll realize what I'm talking about. (I explain the process at the end of this post).- The taste:Like any noodle on its own, the taste isn't pleasant unless you add some taste. The extra condiments I use range from 0-2 calories. So all the while, a large serving of this rounds up to about 6-10 calories.So be creative! But don't take advantage of it being low calorie, or you'll end up eating an unhealthy worth. It's like ordering a side of diet coke with that large movie theater popcorn. Don't go delusional!Overall, I haven't had pasta or noodles in years because of my obsession with calorie counting and eating healthy. These hit the spot! I get full, don't feel hungry later, and if you do it right, they taste just like the real thing!So yes! I'm definitely ordering more! Thank you Miracle Noodle!This is how I boil/cook it (for those unfamiliar with any form of thin asian noodle or angel hair):First pre-heat the stove top you'll be using with med-high.Fill up a pot with water to the amount of noodles you'll be boiling (be it one, two or three packs - 4oz's, 6oz's, 8oz's) with some salt (optional) and let it sit until water is boiling. Lower temp to medium.Simply empty packet[s] into a strainer, and let it drain. Don't forget to wash your hands and aid the straining process by stirring the noodles a bit.Then just plop them into the pot, let them sit for around 2-4 minutes (or more, depending on how much you're cooking).Stir them around a bit.Turn off stove top, let the noodles absorb the water a bit, but don't allow them to be over-heated/cooked because you'll be applying more heat later.Empty the pot into the strainer again, to get rid of the water.Using a pan, or skillet pan, what have you.preferably non-stick, place it on the same stove top you used earlier on medium heat. then place the noodles onto the pan, and toss around a bit, till the moisture KIND OF goes away. You'll hear it sizzling.But don't overdue it! Or the noodles will harden, and the taste won't be as nice.Once they look less wet and pale white (note, they won't look dark or anything either. Just less 'unprepared') empty pan contents onto a plate.Using a fork and a knife, start pulling apart noodles from the bulk onto other side, cutting the noodles. Not mince, just cut. That way, the noodles won't be super long, and easier to eat.Then, wisely, mix it up. Remember, just cause it's zero calorie, doesn't mean it does you justice to suddenly make it into a 500 calorie meal.

UPDATE:My favorite Miracle Noodles, in order:1. Angel Hair - By far my favorite. Texture is very close to ramen. I absolutely love eating with an organic cheese powder that I buy here on Amazon. The cheese clings to the noodles perfectly, and if I want to eat a childhood favorite, I ate a sliced organic hotdog. It's delicious!2. Rice - This rice has amazing texture, and is perfect for adding to stews or stir fries. It absorbs flavor well. It's light and fluffy.3. Fettuccine - I don't buy the fettuccine frequently, because I prefer the angel hair and rice so much more.& lastly, the elbows. I don't recommend them. Unfortunately, in my opinion, the texture of Konnyaku flour doesn't work well as an elbow noodle. It ends up being too rubbery.I cannot say enough good things about these. Okay - here's a secret about me. I'm a very healthy eater. Now and then I'll splurge with a snack or two, but for the most part, I eat a healthy, grain-free paleo diet.... but my secret is that I used to LOVE ramen noodles. Everything about them - the texture, the salty, MSG-laden taste of the packet that comes with them, especially the shrimp flavor! As I became more health conscious and kicked ramen noodles to the curb, I found myself yearning for the days when I would drop a convenient block of noodles in a boiling pot of water. Miracle noodles are just as convenient. Seriously. You rinse them in cool water, boil them for 2-3 minutes, drain them and you're done. Some of the instructions recommend dry roasting them in a pan for a minute afterwards. I haven't tried that yet, but I plan to. Regardless, they taste delicious.I have been eating gluten-free for several years now. I missed the taste of real noodles. Rice noodles can be so sticky and heavy. Quinoa noodles are probably my second favorite, but they still don't satisfy my noodle craving the way Miracle Noodles do.Miracle noodles are light but fulfilling. The texture is difficult to describe. It's similar to ramen, but if you're expecting it to be completely the same, you might disappointed. As far as taste goes, they are very mild-tasting, which means that they're perfect for adding spices to and creating whatever dish you dream of. I've been adding a small amount of broth to mine with spices like paprika, salt, garlic, and sometimes turmeric. I'll throw some peas in there or any other veggies I have on hand. It makes for such a quick, healthy meal.I'm working on coming up with other sauce ideas. These won't work with the average tomato sauce because they require a stickier, thicker sauce since they don't absorb as well as a regular noodle does. The more I cook with these, however, the more I become accommodated with which flavors and toppings pair well with them. They're very unique, but they're worth experimenting with!Update: I've found the perfect recipe for these! I eat paleo, so I'll give you the paleo version and the regular version of the recipe for you to try. First, I make a vegetable soup. I make mine from scratch using any veggies I have on hand, a pot roast, a can or two of crushed tomatoes, some vegetable stock, and a dash of honey. You can use a pre-made vegetable soup, or you can make your own with whichever ingredients you choose.I divide it up so that half of it remains soup, and the other half will be used for my sauce for miracle noodles. I freeze them in separate containers (individual sized for convenience).I use about 1/4 cup of the soup, toss it into a pan with 1 tablespoon or so of butter, add Coconut Aminos to taste, along with about 2 teaspoons of arrowroot. The arrowroot thickens the sauce to the PERFECT texture so that the miracle noodles absorb the sauce. It tastes absolutely amazing - almost like a beef stroganoff. I season it with a bit of sea salt and paprika. It's so savory and delicious. If you don't eat paleo and you don't have these ingredients on hand, no problem. Take your soup, add butter and some soy sauce to taste along with enough flour to thicken it to your liking. You can use any thickener you choose. Either way, it'll taste amazing. I mix it with the miracle noodles, it blends so well, and it's the perfect portion of food for me.My 2nd favorite recipe:1 package Miracle Noodles Angel HairOrganic Cheese PowderButterProtein of your choice (cooked hamburger meat, hot dogs, chicken, etc.)Rinse and cook your Miracle Noodles. Add about 1/2 tablespoon of butter - basically you want to coat the noodles with some liquid leftover on the bottom. Then, add in as much cheese powder as preferred. I like mine mildly cheesy, but if I'm in the mood to add extra, I sometimes also add more butter to ensure that it ends up creamy. The cheese powder sticks so well to these noodles.Afterwards, toss in some cooked hamburger, hot dogs, chicken, or any meat of your choice. Or eat it plain..tastes delicious by itself!As far as nutritional value - they are touted as a weight loss food. I don't eat them for that reason though. Sure, they're low-calorie, but I eat them because they're also nearly carbohydrate free. I avoid carbs because I'm a mild diabetic, and I avoid grains due to GI problems. These are the perfect option for me. They also slow the digestive process which makes for better digestion and absorption of nutrients.I honestly recommend these to everyone I meet - whether you follow a strict, healthy diet or you just want to experiment with a new pasta, these are a wonderful alternative. And the price is fantastic as well.

Deliciosos

Bought these as a quick lunch on keto diet. They didn't look or smell that bad but when I tasted, they are awful! Both of us couldn't eat them. Tastes like eating lemon grass. Never again 😒

Okay and tasty. Noodles stick to your teeth and over priced.

I bought this variety pack in order to try each flavour. Here are my opinions on each and I'm assuming you are already familiar with the texture of these kinds of noodles.Spaghetti Bolognese: safe pick. Imagine watered down spaghettiPad Thai: also okay. It seems they come with bits of what I think are tofuThai Tom Yum: my favourite one. Comes with bamboo shoots that were yummyJapanese Curry: absolutely disgusting. It comes with bits of carrot and it tastes candied.. so you were eating sweet sugary noodles. I couldn't eat this one

It's one of those products where if you want it to taste good, you're going to have to do your research. Is this pasta? No, and it's not going to taste the same, so if that's what you're hoping for you might as well click away from this page right now. However, is it a close-enough substitute for my liking? YES!When I prepare it, I start by rinsing the noodles really well in a colander to remove the "fishy" or "swamp" scent as best I can. After I've drained them properly, I just sauté them in a non-stick pan with some salt and pepper until the water has evaporated, and then usually get to adding any sauces I want (though personally, I'd stay away from the tomato-based ones--the texture just doesn't work with the noodles, I find). It's not the same as having a hearty pasta noodle, but given the vastly significant trade-off in carbs and calories, it's a trade I will happily make.