Miracle Noodle Shirataki Zero Carb, Gluten Free Fettuccini, 7 Ounce (Pack of 6)

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!

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 allI 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.

I regularly buy this brand of shirataki noodles from another site and enjoy them. I decided to add them to my subscribe and save. BIG MISTAKE. The noodles have a dried-out texture and do not taste anything like they should. I do recommend the product, but purchase from another seller.