Zero Calorie Yam Starch "Miracle" Noodles

Yam Low Calorie Shirakaku Noodles - Zero or Low Calorie Ozawa
  Miracle Noodles are "naturally derived" noodles are made from a very special Japanese yam. Some varieties such as Kelp Noodles are made from sodium alginate, a chemical sea vegetable derivative. Alone, the noodles have very little flavor. But as a base for a noodle dish, they can be delicious. The noodles are neutral in flavor and ny seasonings or spices that you use are easily absorbed. Order



Also known as the Famous Shirataki Noodles
Famed and Beloved in Japan - Tried, Trusted and True - Made from the Japanese Yam, All Vegetarian, Filling and Versatile! This is a low carb and low glycemic noodle product.

Our Honest Review
(We Love These So Much that We Decided to Promote Them and Help Sell Them. : )

Also: A Note About Kelp Noodles
Both Kelp Noodles and Yam Noodles are derived from a thickener and a base. Their major benefit is to offer a unique noodle type texture to vegetable and sauce dishes while helping to create a sense of fullness. Kelp Noodles are derived from Sodium Alginate and are relatively high in sodium. Yam Noodles contain no sodium.

(See Rachel Ray's Super Sesame Noodles - Delicious!!)

List of New Recipes:
Rachel Ray's Hot or Cold Sesame Miracle Noodle Recipe
Wonderful Vietnamese Pho Soup
Wonderful Thai Lemongrass Miracle Noodles
Sweet Noodle Pudding (Kugel) Recipe
Gail's Cold Asian Noodle Salad
Miracle Noodle with Lemon, Basil, and Salmon
Lemony Herbed Miracle Noodles with Tomatoes, Olives and Feta
Miracle Noodle Bean Salad
Delicious Oriental Hoisin Noodles with Mesclun
Spaghettata - Seafood (Tuna) Spaghetti with Garlic and Oil
Noodles With Pine Nuts, Parsley and Garlic
Saffron Miracle Orzo Salad

We prepared our test noodles with a simple basic sauce of organic Soy Sauce, dash of organic peanut oil, a light seasoning touch of organic agave syrup and organic molasses.

You can use any sauce, broth or seasonings at all with these noodles.

We have used these types of noodles for years and were aware of their filling qualities, their excellent ability to absorb natural flavors and their inexpensive cost.

Amazing and Awesome
We believe that these noodles could be the ONE food dieters have been looking for to satisfy that strong and persistent need for delicious pasta. Many people who are trying to cut calories and lose weight will find these noodles absolutely delicious and filling.

I did, and appreciated that nice feeling of satiation. Zero calories? Unbelievable but true.

Reason? They're filling without side effects and extremely low in calories. They are extremely versatile can be prepared myriad delicious ways. These noodles have withstood the test of time having an ancient history centuries old.

When prepared properly, one serving can fill you up without filling you out.

In addition, they have a nice noodle texture which can be quite satisfying (albeit a trifle different than ordinary spaghetti), all for virtually no calories except for the seasonings and additions.

"Felt Good After Eating"
Another interesting quality is that these noodles seem to have extremely low allergenic characteristics.

Some of us have sensitive or compromised systems. None of us have had even an inkling of a reaction. We've always felt good after eating.

We have reacted to almost every other type of flour, grain or starch "noodle."


What are these "Miracle Noodles?"
Miracle Noodles are "naturally derived" noodles are made from a very special Japanese yam. Some varieties are made from agar-agar, a sea vegetable derivative. These are often called "KELP NOODLES." Alone, they have very little flavor. But as a base for a noodle dish, they can be supremely delicious. Any seasonings or spices that you use are easily absorbed.

These noodles are a Japanese staple and truly are extremely low in calories.

Alone, they have minimal nutrition as they are not supplemented with vitamins and minerals as are other noodle products.

Some have said that they are purifying. However, this has not been substantiated with any scientific experimentation that we are aware of.

We do know that we feel pleasantly satiated without loss of energy or clarity of mind after eating. We now consider them an invaluable addition to our core list of staples.


About Shirataki (Shiratake) Noodles
Shirataki Noodles are the original "yam" or vegetable noodle from Japan. For centuries, this amazing food has been used in traditional Japanese recipes renowned for their delicate flavor and delightful texture. For people who love noodles yet are calorie conscious, this vegetable-derived noodle is a true treasure of a find.

Is there anyone who doesn't love noodles? We ourselves could live on pasta. But, not our waistlines. So, using these instead of wheat or high starch noodles is a wonderful way to reduce calories yet enjoy "pasta."

Some recipes are better than others. Experiment and find what works best for you. : ) The Japanese people have refined their recipes for centuries, and their top favorites could very well become yours.

Here's a wonderful traditional Japanese noodle dish called SUKIYAKI. You can substitute the "konnyaku" or "konjac" noodles with your Miracle (Shirataki) noodles. Konnyaku is another form of Japanese yam product that you can cut into noodle strips. Miracle noodles are preformed for you.

Thanks to "cookingwithdog" on Youtube. (The little dog narrates the cooking show. It's very adorable. : )

Ingredients for Sukiyaki

- Sukiyaki Sauce -
100ml Sake (2/5 u.s. cup)
50ml Mirin - A Type Of Sweet Rice Wine (1/5 u.s. cup)
50ml Soy Sauce (1/5 u.s. cups)
2 tbsp Sugar


Chinese Cabbage
Negi - Welsh Onion
Shungiku - Edible Chrysanthemum
Shiitake Mushrooms
Enokitake Mushrooms

Seared Firm Tofu
Ito Konnyaku - Konjac Cut Into Noodle-like Strips


Simple Basic DELICIOUS Recipe

With our sauce, we were full for a major portion of the day. However, if you add vegetables and your own seasonings, you will probably do just as well if not better.

We were experimenting and thus didn't do anything too fancy.

1 package Noodle 2 tsp. organic peanut oil (you can use organic fresh pressed vegetable oil or palm oil) 1 tsp. dark agave syrup and/or (adds a delicate body and flavor) 1/2 tsp. organic molasses or organic maple syrup 2 tsp. organic soy sauce

Heat pan, add peanut oil, then soysauce and syrup or molasses, stir and simmer lightly. Add heated noodles, stir and serve.

All types of these noodles have very little flavor on their own, so they pick up your broth and seasonings exceptionally well.

If you prefix them for lunch with vegetables and other goodies, you should be fine until supper. The calories are extremely low.

How to Obtain
If you have an oriental market nearby, you can pick these noodles up at a very good price. Otherwise, you can also order online, below.

In Our Opinion
These noodles are an excellent idea as a zero calorie diet food that can abate the appetite while still providing great satisfaction and taste, easily, safely, effectively.


Ad for Miracle Noodles : )
Yes, it's true. These "Miracle Noodles" (Shirataki Konjac Konnyaku Imo Plant & Agar-Agar Noodles) really are calorie free. And, they're delicious and healthy. Are they an amazing miracle? Well, we're not sure about that. But they ARE an absolutely scrumptious find. : )

Why We Love these Noodles Pictured Above:
1. We're personal fans of these types of noodles
2. We've eaten them for years
3. They can be absolutely delicious
4. They've been around for 1000's of years
5. Who doesn't love calorie free pasta?
6. None of us are overweight : )
7. It seems too good to be true, but it IS true.
8. There is no down side that we can think of. : )




Rachel Ray's Hot or Cold Sesame Miracle Noodle Recipe

Rachael Ray used Miracle Noodles noodles on her show. since then, the folks at Miracle Noodle have been going through some of her amazing recipes. Sesame Noodle recipe with Miracle Noodles instead and some slight modifications has become their  favorite!!  You are not going to find a more delicious low calorie noodle dish.

If you try it, let me know how you like it!! (Contact Me)

   * 1-2 7oz. bags of  Miracle Noodles
   * 1/4 cup Tamari
   * 1/4 rounded cup smooth peanut butter or crunchy peanut
butter, softened in microwave 15 seconds  on high
   * 2 tablespoons cider or rice wine vinegar
   * 1 tablespoon dark sesame oil
   * 2 tablespoons Sriracha hot sauce
   * 2 cups shredded cabbage and carrot mix
   * 1 cup bean sprouts
   * 3 scallions, chopped
   * 2 tablespoons sesame seeds


Open bag of Miracle Noodles into a colander and rinse with warm
water for a couple of minutes and boil for one minute, pat dry with a paper towel or small hand towel. Cut noodles with scissors to make smaller pieces.

In the bottom of a large bowl, whisk together soy, peanut butter,
vinegar, sesame oil, and hot sauce. Add noodles and veggies and
toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

Or, you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot! It’s makes great leftovers the next day!!

Let us know how you like it!!

Order Miracle Noodles Here : )

P.S. If you are interested in seeing the Rachael Ray Clip with Rocco DiSpirito and Miracle Noodles, you can view it at:


Wonderful Vietnamese Pho Soup

Here is a great Vietnamese Pho Soup minus the rice noodles adding in Miracle Noodles instead.  Miracle Noodles are a great rice noodle subtitute.  We argue all the time here about which noodles it makes a better substitute for.  Rice noodles are always at the top.

This is a great recipe from the Food Network.

  • 1-2 Bags of Miracle Noodles
  • 12 ounces lean beef sirloin (optional)
  • Kosher salt and freshly ground pepper
  • 1 large onion, halved
  • 1 4-inch piece ginger, unpeeled, halved
  • 3 cups low-sodium beef broth
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers, preferably red and green
  • 1/2 cup fresh cilantro
  • 2 to 4 tablespoons fish sauce(or soy sauce)
  • 1 cup fresh bean sprouts

Prepare Miracle Noodles by boiling for one minute and then drying.

Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the
meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.

Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Per serving: Calories 134cal; Fat 4 g (Saturated 1 g); Cholesterol 34 mg; Sodium 961 mg; Carbohydrate 51 g; Fiber 2 g; Protein 22 g


By Jill and the Miracle Noodle Team


Wonderful Thai Lemongrass Miracle Noodles

Serves 2

1 pack Miracle Angel Hair Noodles
1 red chili  (Did you know that chocolate and red chili are the two foods that have the "love" chemical in them?)
1 inch ginger
3 Kaffir lime leaves
3 pieces galangal
1 stalk lemongrass
1 chicken stock cube
1 tablespoon soy sauce (or Organic Raw Shoyu - best : )
Juice of half a lime
Selection of vegetables such as mushrooms, courgettes or zucchinis, spring onions, beansprouts, green beans etc.
Some cooked chicken or beef if you wish.

Without meat this dish has only around 70 calories in it!!!

1. Prepare noodles as on pack and set aside.
2. Add the next 6 ingredients to 300mls of boiling water
and simmer for 20 mins.
3. Leave to infuse flavours while you chop the vegetables
or do this in advance.
4. Steam veggies for only 2 minutes so they are still slightly crisp
5. Strain the stock mixture adding the liquid to the veggies.
6. Add the noodles, stir and enjoy!

If you like to have your sauce a little thickened, try adding about 1/2 teaspoon of xanthan gum or konjac flour.

So many recipes, so few calories.  It is amazing.  This one is great if you want to enjoy a delightful Asian flavor.



Here is a delicious recipe sent to Miracle Noodle from Phyllis in Connecticut that would be perfect addition for a holiday meal or anytime.

Feel free to e-mail us any of your favorite recipes!

3 bags angel hair Miracle Noodles, rinsed and drained well
1 lb. part skim ricotta cheese
6 eggs(egg whites can be used)
1/2 c splenda
cinnamon to taste (1 - 2 tsp is good for me!)
1 c dried fruit (of your choice) peaches, nectarines, cherries,
plums, pluots, etc.
(they can be mixed in your choice of combinations or you can use one type)
1 c roasted almonds, ground in food processor

While in colander, cut noodles with sharp knife or food scissors to
make them easier to mix with other ingredients.

Place all ingredients in large bowl and mix well with wooden spoon until very well blended.

Pour into well oiled casserole dish (I use canola oil).  Make sure
casserole dish is large enough for kugel to.expand (and make room for topping, to follow).

Bake for approx 1 hour to 1 1/4 hours until brown and bubbly.
Take out of oven and add one of the following:

Large jar of no sugar added jelly (like Polaner All-Fruit) or
No sugar added fruit cocktail or peaches; or
1 Jar of no sugar added preserves.

(I try to stay with the similar flavors in and on the kugel)

(For example:  dried cherries in kugel, black cherry All Fruit on top; or dried peaches, and, nectarines in kugel, and SF peaches with juice on top).

Spread topping all over top of kugel, then place back in oven for approx. 15 minutes  or until bubbly, then serve.


My husband says the taste is great!!!!  I bet the fettucine noodles would be just as delicious… Please let me know what you think.  If you have any suggestions to improve the recipe, please let me know!!!! Thanks for wanting my recipe - this is very exciting!!!!! Phyllis from Connecticut

The variety noodles and flour are now back in stock. If you have been thinking about trying the always calorie free orzo as a rice substitute or the "vegetarian shrimp" as a a super low calorie mac n cheese, now is the time to give it a try.  It is never too late to add a healthy version of some of your favorite dishes, especially with the holidays just around the corner.


Gail's Cold Asian Noodle Salad


Here is a nice, light recipe sent in by Gail from Dallas, Texas, that is great for Spring and Summer:

1 lime, juiced
1/4 cup seasoned rice vinegar
1/4 cup chopped cilantro leaves
1-inch piece ginger, minced
1 clove garlic, minced
1/2 tablespoon honey
2 teaspoons sesame oil
1 teaspoon red pepper flakes
2-7oz bags of angel hair shirartaki Miracle Noodle
1 carrot, grated
1 scallion, thinly sliced
1/2 cucumber, peeled and grated
3 tablespoons peanuts
1 red beet, peeled and grated

Whisk lime juice, rice vinegar, cilantro, ginger, garlic, honey, sesame oil and pepper flakes in a small bowl. Prepare Miracle Noodles, by boiling for one minute , drain and quick chill in a bowl of ice water. Once well drained, squeeze out water with a small hand towel, toss noodles in a large bowl with carrot, scallion, cucumber and peanuts and pour dressing over top.

Mix well. To serve, place into serving bowls, and top with a some sliced beets.


Miracle Noodle with
Lemon, Basil, and Salmon

Here is a great recipe for Miracle Noodles. This one came originally from the Food Network and is an adaptation recipe originally by Giada Dilaurentis. (Jonathan, Miracle Noodle owner (the guy in the video on the home page) has a major crush on her but shhh... don't tell anyone!!;))

The recipe is delicious and works well with our noodles making it super low calorie.

Some adapted recipes just work well and some make us question why we would ever eat regular pasta again! This is one of those recipes!! It's also great for people on a low carb diet.

* 2 bags of Miracle Noodles
* 1 clove garlic, minced
* 1-2 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1 tablespoon olive oil
* 4 (4-ounce) pieces salmon
* 1/4 cup chopped fresh basil leaves
* 3 tablespoons capers
* 1 lemon, zested
* 2 tablespoons lemon juice
* 2 cups fresh baby spinach leaves

Bring a large pot of salted water to a boil over high heat. Add the Miracle Noodles for one minute only. Drain pasta, dry with towel and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

If you are out of Miracle Noodles head on over to Miracle Noodles. You gotta try this one!


Lemony Herbed Miracle Noodles
with Tomatoes, Olives and Feta

This recipe is an adaptation from an old cookbook. The beauty of Miracle Noodles is that you can adapt them to old cookbooks and get some really new and innovative recipes.

This one has become a favorite on the weekends during the summer.

There really is something is about lemony noodles in the summer! : )

Try it this coming weekend and let us know how you like it!!

2 bags of angel hair, fettuccini or orzo Miracle Noodles
3 tablespoons cold pressed extra-virgin olive oil
6 tablespoons fresh lemon juice
3 medium-large ripe plum tomatoes(about 3/4 pound) cored, seeded and diced
1/4 pound drained feta, crumbled
1/2 cup thinly sliced green onion
1/2 cup finely chopped flat leaf parsley
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped tarragon
2 teaspoons finely chopped rosemary
2 teaspoons finely chopped fresh thyme
Freshly ground black pepper to taste

1) Empty Miracle Noodles into colander, draining the water that the noodles are packed in. Boil for one minute, drain, pat dry with a small hand towel and set aside in a large bowl.

2) In a small bowl, whisk together the olive oil, lemon juice and 1/4 teaspoon salt. Pour the dressing over the Miracle Noodles and toss well. Add the tomatoes, olives, feta, green onions, parsley, mint, tarragon, rosemary, thyme and a generous grinding of pepper. Toss well and serve within an hour or so of completion.

The herbs can be found very easily during the summer season and provide an enormous flavor punch without the salt!

The above combination of herbs does wonders on just about anything. Try the fresh rosemary and thyme on chicken and get ready for the compliments. Put that on a bed of Miracle Noodles and enjoy!


Miracle Noodle Bean Salad

Serves 10 - Approx. 160 Calories per serving


2-3 7oz bags of Miracle Noodle Angel Hair Shirataki Pasta
1 can of garbanzo beans
1 can of kidney beans
1 ½ cups celery with leaves, minced
3 medium tomatoes
1 cup fresh parsley chopped
24 ounces water packed artichokes quartered
½ cup pitted Kalamata olives, sliced in half


4-6 tsp Extra Virgin Olive Oil
1/3 cup fresh lemon juice
¼ cup brown mustard (she recommends Eden Organic Brown Mustard)
1tsp sea salt
1/3 cup fresh basil, chopped

1. Empty Miracle Noodles into colander and drain water that they are packed in. Boil for one minute, drain, pat dry with a small hand towel. Place noodles in bowl with beans, celery, tomatoes, parsley, artichokes and olives.

2 To prepare the dressing, place all ingredients into blender and pulse several seconds . Pour dressing over salad and toss to mix. Serve as is or chill 1 hour before serving.

3. Season with salt and freshly ground pepper to taste.



Delicious Oriental Hoisin Noodles
with Mesclun

Recipe sent to Miracle Noodles by Stacy from Denver, Colorado

Stacy is a regular customer and a foodie to boot.

After perusing her June issue of Food and Wine magazine, she adapted the following recipe using Miracle Noodles.

You can add your favorite protein: grilled shrimp, chicken, fish etc. or eat as is.

Makes 6 Servings

2-3 bags of Miracle Noodle pasta
3 Tablespoons hoisin sauce
2 Tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon sesame oil
1 teaspoon sugar
2 cups packed mesclun(2 ounces)
11/2 cups finely shredded red cabbage
11/2 cups finely shredded green cabbage
1 large celery rib, cut into 2-inch julienned strips
1 small carrot, cut into 2 inch julienned strips
1 scallion, cut into 2 inch julienned strips
One 2 ounce piece of jicama, peeled and cut into 2 inch julienned strips(1/2 cup)
1/3 seedless cucumber, peeled and cut into 2 inch julienned strips(1/2 cup)
1 tablespoon chopped cilantro
2 tablespoons thinly sliced basil leaves

1. Empty Miracle Noodles into a colander draining the water that the noodles are packed in. Boil for one minute, drain in colander and squeeze dry with a small hand towel. Cut noodles into smaller pieces with a scissors Set aside and let cool.

2. In a small bowl, whisk the hoisin sauce with the vinegar, lime juice, sesame oil and sugar, stirring to dissolve the sugar.

3. In a large bowl, toss the mesclun with the red and green cabbages, celery,  carrot, scallion, jicama, cucumber, snow peas, cilantro. Add the dressing and Miracle Noodles and toss to coat. Garnish with fresh basil.

Try it this weekend, if you don't have any noodles left go to the website and get some : )


Spaghettata - Seafood (Tuna) Spaghetti with Garlic and Oil

This ultra-quick dish is a delicious variation on the classic late-night Roman staple, spaghettata (Spaghetti with Garlic and Oil) that can be thrown together from ingredients you may normally keep in your pantry and fridge.

Preparation time: five minutes

Cooking time: five minutes

1 bag Miracle Noodles angel hair, spaghetti or linguini
1 6- or 7-ounce can or jar of tuna in olive oil (preferably Italian tuna in extra virgin oil, but supermarket brands like Progresso or Genova are fine. Solid or chunk light tuna is tastier than solid white, which tends to be dry.)
Chopped or pressed garlic to taste—1 tsp to 2 tbsps (fresh is best, but chopped garlic from a jar is fine)
½ to 1 cup chopped fresh parsley leaves (or if you must, 2-3 tbsps of dried chopped parsley)
1 tbsp capers (optional)
Black pepper or hot red pepper flakes to taste
Extra virgin olive oil or lemon flavored olive oil (optional)
Salt to taste

1. Prepare the Miracle Noodles according to package directions.

2. Open the tuna can and drain the olive oil from the can into a sauté or frying pan. Put the tuna in a bowl and flake it with a fork.

3. Add chopped garlic to the pan and stir over medium heat until golden. Add parsley and capers; stir until parsley begins to wilt. Stir in the black or red pepper.

4. Add a splash (about ½ to 1 tbsp) of extra virgin olive oil or, preferably, lemon-infused olive oil (sometimes called citron oil), then add the flaked tuna, stirring for a minute or two until heated. If the pan seems dry, add a bit more oil.

5. Taste for salt and add a pinch if needed. The tuna and the capers are salty, so you won’t need much—and if you have used capers preserved in salt, you can probably omit it.

6. Toss with Miracle Noodles in a bowl, or add the noodles to the pan and toss over low heat. Serve immediately.


For a one-pot, highly nutritious meal, increase the amount of garlic and omit the parsley. Instead, add ½ to 1 bunch of chopped raw kale, Swiss chard or spinach (with stems removed) in step 3; it will take a minute or two longer to wilt than the parsley. A shake or two of hot red pepper flakes and lemon-flavored oil are particularly good with these greens. (My preference is for the chard or kale, which have a milder taste that blends well with the tuna.)

Or, add cut-up green beans, lightly steamed and drained, to the pan with the parsley. (Lemon-flavored oil really adds to this version).

For a more piquant flavor, add 1 or 2 tbsps chopped sun-dried tomatoes along with the parsley, and omit the lemon olive oil.

Sent to Miracle Noodles by Janet, N.Y. Thanks, Janet! : )


Noodles With Pine Nuts, Parsley
and Garlic

Here is a great recipe from a vegan friend of Miracle Noodle's. She adapted from a very creative book of recipes called Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating

2-3 bags of Miracle Noodle- Fettuccine or Angel hair pasta
1/3 cup freshly squeezed lemon juice
2 Large garlic cloves minced
1/2 tsp sea salt
1 1/2 tsp agave nectar
1/2 tsp dijon mustard
11/2 tbsp olive oil
1/4 cup toasted pine nuts
1/4 cup fresh parsley chopped
Parmesan cheese optional

In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil(starting with 1 1/2 tbsp)

Empty contents of noodles into colander, draining the water that the noodles are packed in.

Boil the noodles for one minute, drain in colander, pat dry with a small hand towel and return to pot.

Toss with lemon dressing, toasted nuts, & parsley. Season to taste, adding extra olive oil & salt & pepper, if desired.

Grate a small amount of Parmesan cheese on top of the noodles(optional)

Calories 143
Total fat 10.7 grams
Saturated Fat 1.2 grams
Cholesterol 0 grams
Sodium 325 mg
Total Carbs12.8g
Dietary fiber 3.6g
Sugars 8.9g
protein 1.3g

In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil(starting with 1 1/2 tbsp)

Empty contents of noodles into colander, draining the water that the noodles are packed in.

Boil the noodles for one minute, drain in colander, pat dry with a small hand towel and return to pot.

Toss with lemon dressing, toasted nuts, & parsley. Season to taste, adding extra olive oil & salt & pepper, if desired.

Grate a small amount of Parmesan cheese on top of the noodles(optional)

Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating


Saffron Miracle Orzo Salad

2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 bags of Miracle Noodle Orzo or
 angel hair noodle
1/2 cup of water
1 large pinch saffron threads
Salt and freshly ground pepper
8 Spears asparagus, grilled and cut into
 1/2 inch pieces
1 red pepper, fire roasted and diced
1 yellow pepper, fire roasted and diced
3/4 cup salt cured olives, pitted and chopped
1/4 cup chopped fresh herbs, i.e parsley or
 cilantro leaves
extra virgin olive oil for drizzling
1 tsp aged Sherry Vinegar

Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft.

Empty the Miracle Noodle into a colander draining the water that the noodles are packed in.

Boil noodles for one minute, drain and then add the noodles to the pot with the onions.

In a separate small pot, boil 1/2 cup of water.

Add the saffron to the onion mixture and let boil for 1 minute.

Add the boiling water to the noodles, onion and saffron mixture, stir and add a little salt and pepper.

Reduce the heat to medium low, cover the pot and let cook 3-5 minutes.

Transfer the noodles to a large bowl and add the asparagus, peppers, olives and herbs.

Drizzle with extra virgin oil and the aged sherry vinegar.

Serve warm or at room temperature.

Sent to Miracle Noodle by Jeanette from St. Louis.

Her favorite chef is Bobby Flay and is a die hard Food Network watcher, but also a diabetic.

She can't eat regular rice so she used Miracle Noodles instead of rice.


To Order Miracle Noodles, Click HERE. : )


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