Finding a good gluten-free noodle dish can be challenging at most restaurants as only a few carry rice-based noodles.

When I found the Miracle Noodles brand, I was so impressed with the taste and texture that it has become my favorite noodle brand. The noodles are made from the konjac plant and have been consumed in Japan for hundreds of years.

The best part is they are also high in fiber and have a low glycemic index, so safe to eat for those with blood sugar issues.


  • 1 package “Miracle Noodle” brand, Angel Hair Noodles
  • 1/4 cup organic shredded carrots
  • 1/4 cup organic cucumbers, sliced very thin, same size as carrots
  • 3/4 cup chopped mushrooms, large pieces are fine
  • 1 quarter of an organic red pepper, sliced very thin, same size as carrots and cucumbers.
  • 2 tablespoons of organic scallions, sliced very thin
  • 1/4 teaspoon sea salt
  • 2 tablespoons Coconut Aminos (great substitute for soy sauce)
  • 1 tablespoon organic coconut oil


In a medium size skillet, over medium-high heat, add oil, mushrooms and salt.

Sauté for 3-4 minutes, remove from heat and transfer to small plate.

Prepare noodles according to package directions and add mushrooms back into the skillet, along with the noodles.

Turn off heat completely so noodles do not continue to cook.

Add carrots, scallions, red pepper, Coconut Aminos and stir to incorporate.

Transfer everything to a medium size bowl. Add cucumbers and toss. Serve.

Makes 1 serving.