The first time I tried to make Miracle Noodles I thought they were disgusting, slimy, and gross. My second try wasn’t much better, so I decided that they weren’t for me. It wasn’t until a year later, when a good friend, who is also an HCGer, convinced me to give them another chance, that I fell in love with them. YUM!
The key to these noodles is in the cooking. If you don’t do it right, they turn out slippery and rubbery, and they smell bad. YUCK. In addition, it is important to keep in mind that they will never be quite like ‘real’ pasta, so if that is what you are expecting, you will be disappointed. However, if you are an HCGer, and/or you live a low carb life style, Miracle Noodles are really yummy and a great addition to any meal plan. I consider them essential 🙂 For someone like me, who hasn’t eaten pasta in years, they truly are a miracle food.
I am a firm believer in the HCG OP (original protocol by Doctor Simeons), however I do believe that everyone is different, and whatever protocol works for you, that is great! In my last round, I ate these noodles during P2 / VCLD (phase 2, the very low calorie diet), and they did not seem to slow my weight loss down. You have to see what works for you. I have eaten them during ‘Limbo’ (what I call the 3 days when you have finished using your HCG, but you are still on the VCLD) in order to squelch my hunger. They worked great, and I did not gain weight from them.
In addition, I eat them almost daily in P3, and into P4, and they continue to be a favorite food for me when added to many varied recipes.
So, what is the key to making them? The most important thing is to get all of the water out of them and to then mix them with other things in such a way that they gain flavor. I love them so much that I am including my basic recipe here along with a few variations, because I really think that they can be a good food option for HCGers and anyone wanting to limit their carbohydrate intake.
- Open the package(s) over the sink because there is liquid in the bag. (*My favorites are the Angel Hair & the Fettuccini noodles) and pour the wet noodles into a colander. They smell really bad. I recommend throwing the packaging in an outside, sealed trashcan or they will smell up your house!
*I tend to make 4-6 packs at a time; they refrigerate and reheat well.
- Turn your water faucet to it’s hottest setting, and run a strong flow of water over them for about 4 to 5 minutes, turning the noodles with a fork or tongs the whole time.
- Keep running water over them and turning them until they no longer smell bad.
STEP 2: COOK
- Drain as much water off of them as you can and then put them in a completely dry, stainless steel frying pan without any grease or liquids of any kind
- Turn the flame up as high as it can go. Cook the noodles, while turning them over every 30 seconds or so with some tongs and a fork, until most of the free water is gone (about 3 minutes). There will be a lot of steam; that’s what you want! The idea is to remove as much water as possible without drying them out.
- Turn the flame to medium, or medium high (depending on your stove) and cook them for another 10-12 minutes. Keep turning them every minute or so; don’t let them stick to the bottom of the pan and get dried out. Don’t cook them too fast because the final consistency will then still be rubbery and harsh.
- Turn the flame down even more, to a low medium setting. The trick is to get all the water out without cooking them too fast.
- They are close to done when 1) they stop steaming, 2) they don’t look shiny any more 3) they start to ‘squeak’ when you rub them on the bottom of the pan. If you cook them too long, they will shrink, and look dried out and shriveled up.
- When they are ready as described above, turn the flame down to low.
STEP 3: Add flavor and/or add to a recipe
- At this point, the noodles will be flavorless. This is your starting point for cooking with your noodles.
For P2, Limbo, and the early stage of P3 or for a no fat, no carb, no calorie option:
- Add P2 approved spices. I simply use Salt, Pepper, Garlic Powder (100% garlic only), Onion (100% onion only), some cumin and maybe some chili power. But you can add any spices you like that are part of the protocol.
- At this point, I cut them up with a sharp scissors. With regular pasta, I remember liking long strands. These noodles are not so easy to cut with your teeth, and I find them more enjoyable in small bites. I don’t cut them at first (earlier in the recipe) because it makes it harder to turn them over; I have found that turning them in big clumps is easiest. Once I add the spices (or a sauce in P3 or P4), I can then cut and stir easily. I cut them up alot, into small, bite sized pieces.
- Simmer for 5-15 minutes at a low flame to allow the noodles to absorb the flavors.
- You can eat them plain (YUM!) or as a side dish.
- At this point, you can also them to any P2 approved recipe to make a hearty meal.
- Some examples of P2 approved meals that I have used them in include Chicken Soup, Taco Meat, Lemon Shrimp, Fish Soup, Tuna, and more.
- Simply put the prepared noodles (after you have cooked them as I have described above) in with a completed meat, fish or chicken recipe, and simmer for 10-20 minutes on low heat. The noodles will continue to soften and they will take on the flavor of the food you are cooking them in.
- If you are eating this in P2, please be careful! Everyone is different. Test a small amount, and see if it effects how you feel or your weight loss. I have heard that some people get bloated, or don’t feel great when eating these, so it is important that you test it for yourself.
- This is not OP, it is definitely a bit rogue, but it may be worth a try.
- I tried eating the noodles cold but didn’t like them.
- I make large batches and refrigerate them (I have never tried freezing). I heat them in a pan or microwave with other ingredients of by themselves, and they taste fine.
- Please be careful to NOT buy the noodles made from tofu, or anything other than plain Shirataki noodles. You will note that there are several varieties, including Fettucini, Spaghetti, and Rice. I have found that the Angel Hair & Fettuccini pasta are the best. Test it out for yourself and feel free to let me know what you discover.
- Do not expect these noodles to taste like ‘normal’ pasta. They don’t. And the consistency is different. But if cooked right, they are really good, and a wonderful, hearty addition to any meal.
For later in P3 and beyond
Some people are able to add dairy in P3, some people are not. I have been adding dairy more recently in my last rounds of HCG during the last weeks of P3, carefully, with no issues. The only way to know what works for you is trial and error. My best suggestion is go slowly! I had a long period of time when I really could not eat dairy at all without gaining weight. Thankfully, that has changed. But it is important to listen to YOUR body.
When these foods work for you, once the noodles are ready, you can do all sorts of things with them. The possibilities are endless!
Some of my favorites include:
- Simply add a ton of butter, and simmer on low heat for 5 -10 minutes. Enjoy!
- Stir heavy cream, cheese, and butter together on low heat. When combined, add to the noodles. Simmer on low heat for 10-20 minutes stirring constantly. *This tastes like Mac and Cheese.
- Make a spaghetti sauce. Add the noodles at the end. Simmer on low heat for 10-20 minutes.
- Make tuna salad. Mix with warm noodles.
- Make a curry sauce with coconut cream, and then add it to the noodles and simmer on low heat for 10-20 minutes
- Tuscan Shrimp: Add the sauce to the noodles and simmer. Serve with shrimp on top of the noodles.
- For any recipe that calls for rice or noodles, substitute these noodles. Be sure to cook the noodles in the sauce or broth for a bit to give them flavor.
For more information on Miracle Noodles, check out HCG Chica’s 10 Things to Know About Miracle Noodles. It is really helpful and you will find information on what types to buy.
I hope that you enjoy this recipe and these variations as much as I do!
Let me know how it goes!