Welcome to the Miracle Noodle® FAQ page.
We have two options for you: watch this video, or check out the questions and answers below.
The three ingredients of our shirataki noodles are Glucomannan, which is soluble fiber extracted from the root of a Japanese plant called a Konnyaku Imo, water and a calcium additive.
This calcium additive is added to the noodles to keep 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. The black shirataki has the same ingredients as the others, but also has seaweed flakes on the noodles. There are also 10 calories per serving for the black shirataki.
Yes, all of the noodles that we sell are vegetarian.
Yes, all of the noodles that we sell are halal-certified.
Yes, the noodles are fine to eat even if it’s past the Best Before Date printed on them just as long as the noodles’ shape is intact. The only time they become inedible is when the noodles dissolve in the water they’re packed with.
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 for 2-3 days.
If you are looking for drying the noodles, we recommend dry roasting.
Click here 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.
- 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.Or
- 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. Click here for detailed instructions. Then add the noodles to your dish.
When you become an expert with the noodles in your own recipes, we then recommend that you try your hand at dry-roasting, blanching and salt-rubbing as is done in Japan. More details can be found using the Japanese cookbook we recommend called Washoku which can be found at the following link: 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 your preparation process. Heating the noodles for approx. 3-5 minutes will allow you to serve a hot and tasty dish! Don’t heat for too long as that can change the texture of the noodles. The thicker shape shirataki noodles like the fettucini can withstand more heat than the angel hair.
All the noodles are manufactured in Thailand, with the exception of the angel hair shirataki noodles, black and white fettucini and rice which are made in the US.
Once the bag is opened and you decide to only eat half a bag, place the unprepared portion in water in a sealed container and refrigerate. These noodles will last another 7 days this way. It is recommended to change the water every couple of days.
When the noodles are already prepared in a sauce, refrigerate in a sealed container, and the noodles will last another 2-4 days this depending on the sauce. Noodle leftovers are delicious! Feel free to reheat for a short time in the microwave or on the stove.
The noodles do have a different texture than regular pasta. Try boiling them for one minute, drain pat dry, cut with a pair of scissors and then add to your dish.
You need to experiment a little bit. That being said, the texture is not for everyone. Feel free to return if you choose. We also suggest the soup recipe in the booklet if you like noodle soup. Add fresh veggies to it!
The noodles will be sent via SingPost to your doorstep so it would be great if you could provide a delivery address where someone is around to receive the package.
We will require 3 working days to process your order, and an additional 2 working days for the delivery itself.
For full delivery details, please click here.