Miracle Noodle Shirataki Fettuccini, Gluten-Free, Zero Carb, Keto, Vegan, Soy Free, Paleo, Blood Sugar Friendly, 7oz (Pack of 6)

A quick look at the reviews of this product shows that people are divided as to whether this is a guilt free pasta dream come true or whether this is a nasty, smelly, slimy nightmare. And I fall solidly into the "Dream Come True" camp. As a person with miltiple food allergies and type 2 diabetes, my diet had become a bland, monotinous string of meat and vegetables. I don't like "fake" food and so I had opted out of substitutes like fake cheese, low carb bread, and artificial sweeteners. Then I ran across these noodles (my doctor carries a line of low carb foods in his office), and decided that I would try them once, even if I probably wouldn't ever want to eat them again. I am really glad I tried them. I like the texture, and the taste is so bland that they quickly soak up any flavor that is cooked into them. The initial odor coming out of the package is kind of "fishy", but that goes away quickly as the noodles are prepared and they absorb the flavors and aromas of the foods they are cooked with. The texture is slippery, stretchy, and chewy - kind of like I remember real pasta being. Some reviewers said that they didn't like the "slimy" texture, but I didn't find it to be any slimier than real pasta. In any case, it didn't bother me at all I started with spaghetti and meatballs, then I had buttered noodles, and then I had noodles with taco meat and a yummy mexican sauce with olives and avacado. Then there was my allergen free version of Pad Thai. The list goes on and on and I have never failed to love whatever I have used them in. AND my blood sugar stays within the normal range! I tried several shape varieties, and I like the fettuccini noodles the best for pasta because they have substance. I like the shiratake rice as a rice substitute. I used the "fake rice" for a stuffed zucchini dish that was to die for - my whole family dove in and raved for more! Shiratake noodles are now a part of my diet and long term lifestyle, and I have enrolled in the Subscribe and Save program because I use them so often. Shiratake noodles are something a person either loves or hates, and there doesn't seem to be much in between, so I recommend that anyone who isn't sure and wants to try it once should buy from the Miracle Noodle website because they accept returns if you don't like the product. If you like them, you can then purchase from Amazon, but first time users should buy directly from the manufacturer.

This product and all other variations of this is a god send for people on a low carb diet and given up eating regular Asian style noodles. The key word here is Asian. This noodle won't replace those who want it as a sub for American or Italian style dishes. It's not made for it and wont work. Besides buying it here, the only other places that carry this type of "noodle" are in Asian markets. That should tell you that it's only a good replacement for Asian style noodles. This goes great with any stir fry, cold mixed, pad thai, or Pho style broth. It's super easy to prepare, just drain, wash it in cold water, blanch it in hot water and it's ready for use. These noodles are tasteless on their own so you need to add flavor to it. Cold mix it with sesame oil, soy sauce, scallions, some veggies and mix in the noodles, or add some peanut sauce. I haven't had any smelly issues as these noodles absorb the smell of the dish you cook it with. They have a chewy consistency but not to the extreme of calamari. To make it less chewy, leave it in the wok a little longer.

I read the very mixed reviews, and thought this would be worth a try. The general advice seemed to say 'follow the directions closely' and try to use a thicker, non-tomato based, sauce. So, here is my experience: 1. Opened the package. It smells of the sea - fishy. The noodles themselves have no color, opaque. 2. Rinsed the noodles off in a colander. The fishy smell mostly went away. 3. Placed the noodles in boiling water for 1-2 minutes. 4. Poured the noodles back into the colander. The noodles are now a white color and hardly opaque, so to 'blanche' has a dual meaning here. 5. Dried noodles, per instructions. 6. Doused noodles in an Alfredo sauce. Took a bite. The taste is fine. The noodles are slimy and nearly impossible to chew. Took a second bite. Almost threw up. Ate some veggies and tried again, with the exact same results. My wife had the exact same opinion. We didn't want to traumatize the kid's with this, because it's hard enough getting them to eat the good stuff. What it comes down to is that the texture is just unbearable, it literally induced nausea in both of us. The fishy smell I can deal with, it was quite faint, but maybe that plays a part too. We'll give it another shot, once we build up some courage or completely forget last night. If that doesn't change things, then what packs are left will get handed out to friends, since it seems that many have a different opinion.

If you are highly sensitive to fishy odors, and don't like chewy textures, then stick with regular pasta, or try spaghetti squash. In my opinion, the complaints about the smell are exaggerated. It is mildly noticeable except when you first open the package, but once I rinse the product in cold water then follow the package directions, I didn't notice it again. I like the texture, but it is chewy. You do need to dry the noodles per the package directions or your dish will be watery. The benefit of this product is for those who need an extremely low-calorie, low-carb alternative to pasta. It won't taste like pasta. It will give you something to eat with your pasta sauce, or in Asian-style noodle dishes. I can't say I love it, but when I'm hungry for something resembling noodles and don't want to eat all those calories and carbs in the real thing, it is a reasonable alternative. I like that it doesn't have to be refrigerated, as some of the other brands do.

I purchased these noodles with a bit of apprehension after reading mixed reviews. But it seemed most of the negative comments were from people who had either prepared them wrong (the proper steps are essential!), had expected them to be just like starchy traditional pasta, or who didn't prepare them at all - choosing instead to judge them as they come out of thier packing water. While my family is mindful of calories and portion sizes, our main focus is greatly minimizing simple starches and sugars (hence a reasonably low carbohydrate diet.) These ticked all the boxes for our goals, so off we went... My husband was really craving Spaghetti with Meat Sauce and I saw many reviews saying they're best in Thai and other Asian dishes, rather than classic Italian pasta fare. But I promised him I'd give it a shot. In the end it was such a great success, he asked me to make it often. He ate all of his and half of mine! It really was yummy, so let me share what I did: Browned 1 lb ground beef round with a pat of butter, onion, garlic, pepper, and a blend of Italian spices. I set the beef aside so I could concentrate on the noodles. I opened 2 packages into a mesh strainer and let cool water spray over them for a full four minutes, occasionally mixing them a bit so they rinsed evenly. I then dried the washed noodles well with paper towels. At this point there was no odor and no "sliminess." I sliced them a bit with a sharp knife as they are VERY long. I poured a cup of low sodium chicken stock into the pan I browned the beef in and let it come to a slow boil. I added the noodles to the pan with some salt, pepper, garlic powder and a few drops of Tobasco. I let them soak up the flavors for 3 minutes over medium heat. Then I added 1/2 of my Italian sauce (I keep on hand my homemade sauce made without sugars or fillers, but you can add your favorite sauce.) I was using 2.5 cups total, so I put in 1.25 cups into the noodles first and let them cook over low heat for 7 minutes to draw the flavors in. Then I added the rest of the sauce and the seasoned ground beef. I let it cook over low heat an extra 3 to 4 minutes. Stir a bit every 30 seconds or so. If your sauce gets too thick, thin it out with more chicken stock - as much and as often as you need to. You'll find the noodles have fully absorbed the rich Italian tomato-y flavors. They are not gummy, not rubbery, and not gelatinous. I wanted to see if they were even better the next day as reviewers have said, but we had no leftovers. We'll make this again and again. Next week I'll try fettucine alfredo with chicken! I definitely recommend them, but only if you take the time to prepare them correctly. Five thumbs up from our family!