Miracle noodles and rice

(chad) #1

So what do you think about these noodles and rice? Are they really carb free and good for you?

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#2

I personally did not enjoy the rice (it’s a texture thing for me) but made the really thin noodles in a ramen and they were good. They remind me of a rice noodle, I wouldn’t like them as say a spaghetti replacement, but I think they work good in Asian dishes.

Also they have a weird smell/taste when you first open the bag. I personally drain, rinse, microwave, rinse, and microwave again (as per Carl from 2KD I belive) maybe someone else has found a different technique.

I would definately make the ramen again

(Allie) #3

They’re OK, just crazy expensive for something I really don’t miss having in my life.

#4

Had the noodles in the beginning and found them better in a fish soup, but don’t like, or use them anymore. I like lupin flour egg noodles though

(KCKO, KCFO 🥥) #5

I like the rice with curries and stir fries. I like the angle hair thin ones ok with pasta but really do prefer my zoodles as a sub for spaghetti. I did like the linguine thick ones at all. They are expensive but I have the rice for emergency, lots of meat and sauce but nothing to put them on, times.

(Jane) #6

I liked the rice and thin spaghetti noodles.

Did NOT like the thicker fettuccine style- too gummy.

(Jane) #7

Can you share your recipe for lupin egg noodles? I bought the flour for tortillas but they turned out too soft and decided they make better pancakes LOL.

#8

Google Keto Queen egg noodles.

I am going to try using the flour in a regular pasta dough recipe and see what happens.

(Jane) #9

Thanks. Let me know if you come up with some tweaks you like. I’m good w/o the noodles but always looking for subs for my skinny husband who misses his carbs and is supporting me.

(Todd Gamel) #10

Here’s the link Janie, interesting concept, may have to try it myself.

#11

From what I understand konjac noodles are made from the konjac root, mixing glucomannan (dietary fibre - that which can’t be broken down my digestive enzymes) with water. Hence, I don’t see them being deleterious to the ketogenic diet, but probably just act as a filler which could be quite beneficial for prodigious eaters.

My prep for konjac noodles:

  1. Rinse with cold water
  2. Cover with boiling water for a few minutes
  3. Drain, then use paper towels to remove excess water
  4. Fry in butter to further reduce water (this also improves the texture)

Dry roasting is another method but I have yet to try it.

(Cancer Fighting Ketovore :)) #12

I’ve found the “Pasta Zero” noodles from Wal-mart to be fairly good. They just have the standard spaghetti style…but they have almost no smell to them!

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(Kim) #13

In my first few weeks in Keto, these stuff helped me a lot to adjust and adapt. I’m not using them anymore now that I’m on my 2nd month. They are too expensive.

(KCKO, KCFO 🥥) #14

That is how I do it, good rinse when package is opened up then toss into a heated frying pan to get as much moisture out as possible, then top with sauce, etc. Easy peasy.

(Jane) #15

Some have soy in them and some don’t. If you are trying to limit soy then be sure and read the label.

(Eric - The patient needs to be patient!) #16

We spiral cut green zucchini squash and use that instead of noodles. Had that for dinner tonight with homemade meatballs and a lite tomato sauce.

We also use cut cabbage instead of rice with curry or thai meat dishes.