[yovbQVpD]

wow, i am on day 2 and i am kinda hungry already. Not quite dreaming about cheese yet (so over cheese!) but thinking of variety from the buffalo burger salads and the asapargus chicken combo i do regularly. Has anyone found they can do the noodles in p2 without problems. I would probably just put them into some chicken broth, but for variety it could be nice. i am not willing to give up any weight loss, so i eagerly await your experiences regarding the noodles.

[horoshevapola]

there's a whole thread devoted to Miracle Noodles--do a search and check it out Stessie! I've been on there reading and trying to find a place local that I can buy it from. Good luck!

[arriplify]

on p2 no, p3 yes...so I've been told. You can got to "search" for verification. I use it a lot.

-Candy

[ptolerezort]

I do the miracle noodles all the time, P2, P3, P4....doesn't matter. But! i ONLY buy the miracle noodles online. I know some people go to the asian markets and whole foods and buy theirs. I wouldn't risk it. I have never had a problem with the ones online because they are made from the roots. There isn't the yam flour in them that some people say is okay.

I've lost over 12 lbs on this round and have eaten Miracle Noodles just about every day.

Jenni

[CarmenSanches]

I found kelp noodle and like them better

[sonsayx]

fyi
\Q: What is the difference between shirataki and Miracle Noodles?
There’s actually no difference! Miracle Noodles are a brand of shirataki, although they don’t advertise themselves as being shirataki. Here are the ingredients of miracle noodles, directly from the package:

Water, glucomannan (soluble fiber), calcium additive

And here are the ingredients from Shirakiku brand shirataki:

Purified water, yam flour, and calcium hydroxide

They're actually identical! The key ingredient is Glucomannan, a fiber specifically from the Konjac plant. Glucomannan as an ingredient can be written in several different ways, which can make it a bit confusing to identify. That’s why you may not have realized that Miracle Noodles and shirataki are actually the same. In our product, it’s the “yam flour.”

Q: What exactly is shirataki?
Shirataki is a food that originated in Japan around A.D. 531. The name itself in Japanese means “white waterfall,” which comes from its appearance. It’s made of about 97% water, and the 3% is a special dietary fiber called Glucomannan. It also contains trace amounts of protein, starch, and minerals like calcium. As such, it is a zero calorie food.

Q: How is shirataki made?
A liquid form of Konjac (i.e. Glucomannan) is poured through a strainer will holes directly into hot water containing a high concentration of lime (a.k.a. calcium). The lime causes the Konjac to solidify, creating the noodle-like strands known as shirataki!
Alternatively, shirataki is sometimes created first as blocks (called "ita konnyaku" in Japan, meaning “slab Konjac”) and then cut into strands afterwards.
It’s from this process that shirataki contains calcium. In the ingredients, you might see it listed as calcium hydroxide, calcium additive, hydrated lime… it’s all the same thing! In its purest form, shirataki is white.

Q: What is Glucomannan?
The ingredient that makes shirataki unique is the Glucomannan dietary fiber, but what is it? It’s a fiber derived specifically from the corm of the Konjac plant (called "konnyaku" in Japan), also known as the Devil’s Tongue plant, or the Voodoo Lily. Pretty much all of the Glucomannan currently used around the world is extracted from these plants, so generally speaking: Konjac = Glucomannan.

Q: What’s a Konjac Corm?
A corm is a little different, but similar to a tuber, which are both basically roots that store energy and water for the plant. A well known tuber is the potato, and the Konjac corm actually looks similar to a potato. In the photo below, that’s the stem of the plant sticking out from the corm.
The Konjac corm itself actually has some other names as well. In English, it is also called the Konnyaku Potato, or the Elephant Yam (even though it is neither a potato nor a yam). In Chinese, it’s known as "moyu", which means “Demon’s Taro.” (A taro is a different kind of edible corm.) The “yam flour” name for Glucomannan in the Shirakiku brand shirataki comes from the midst of all this confusion.

Q: And Glucomannan Comes from the Konjac Corm?
Yes. A fresh Konjac corm is about 87% water. Of the remaining dry matter, about 70% is Glucomannan fiber, and 30% is starch. The corms are cut up, dried, and then milled into a powder. The powder is then used as is, or used to create shirataki.

Q: What different kinds of Shirataki are there?
Shirataki is generally divided into three types: white, black, and brown. There are also varieties with tofu or flavoring mixed in.

Q: What is black Shirataki?
Black shirataki (looks more brown than black) is made with a bit of sea vegetable powder mixed into the konjac powder, which gives it its black quality. Despite the addition of the sea vegetable powder, however, there is very little difference in actual taste.
The primary reason for doing this is to make it look more like konnyaku (a traditional Japanese food made of exactly the same ingredients, except in the form of a block, and traditionally containing the sea vegetable powder).
However, the other reason is because it slightly improves the texture of the shirataki. Think of it as an “al dente” version of shirataki, though the difference isn’t quite as noticeable. That said, the added texture also helps the shirataki hold sauces better, which factors into a more delicious meal!

Q: What is white Shirataki?
Shirataki made from pure konjac flour is naturally white. This is the most common form of shirataki, and has the most neutral taste (basically tasteless).
The texture is very smooth. It’s also the original form of shirataki, and where the name comes from (which means white waterfall)

Q: What is brown Shirataki?
Brown shirataki (a lighter brown color than the black) is made using freshly ground Konjac tubers (same type of vegetable as a potato).
As a result, part of the Konjac skin is mixed into the shirataki, which gives it a browner color and improved texture, similar to black shirataki. There is also a slight increase of the “shirataki smell” due to the Konjac skin, but there is otherwise no difference in taste. This is based on the original manufacturing process of konnyaku in Japan when it was first created.

Q: Does Shirataki need to be refrigerated?
Although shirataki is almost found to be refrigerated in supermarkets, refrigeration is actually unnecessary while the shirataki is sealed in its package. It should be kept in a cool area away from sunlight to maximize its shelf life. When opened, the shirataki package should be sealed with the liquid or water, and then refrigerated. Without the liquid, it will dry quickly.

Q: What is the shelf life of Shirataki?
Regular shirataki products are usually marked with expiration dates of 180 days, while shirataki products that have added flavoring are marked at 90 days. However, if stored properly, the shirataki can usually last up to 6 months, and even up to a year in its original packaging. Once opened, you should look to finish it within a week.

Q: Will Shirataki go stale?
When shirataki starts to get old, it begins to lose some of its ability to retain water, and will slightly shrink and get harder. In this condition, the shirataki is still perfectly edible, and some even prefer it like this, but as a salable product is loses value.

Q: What happens to Shirataki when it expires?
Upon expiration, shirataki will go through two major changes. First, it will start to smell, and it will smell really bad. Second, the shirataki will start to dissolve into a mush. If you notice either of these, do not eat the shirataki and discard it.