Konjac FettuccineLow-Carb Fettuccine
Made from fiber, not flour.
Light, springy, and made for your sauce. A low-carb bowl that still feels like dinner.
made from konjac
1g net carb · 5 cal per serving
It’s not wheat pasta — it’s the noodle that carries your sauce.
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Your first bowlThree moves. Nothing to boil.
The noodle that keeps the pasta cravings away. Customers use it in pho, stir-fry and marinara, several times a week.
- RinseUnder cold water, about 90 seconds.They come fully cooked.
- Dry panHot pan, no oil, until the water cooks off.This sets the bite.
- SauceInto the sauce or the broth.Then eat.
You may notice a faint mineral scent when you open the bag. That’s the water they’re packed in to keep them shelf-stable, not the noodle, and it leaves with the rinse.
A springy bite is the default. The hot, dry pan drives off the water konjac holds, and that’s what sets it.
New to konjac? Go half and half. Half konjac, half the pasta you usually make, until the bowl is yours — because the bite is new, and a familiar half makes the first bowl feel like dinner instead of an experiment. — Jonathan Carp, MD
How to prepare
They’re already fully cooked — konjac fiber sets in the bag, so there’s nothing to boil. Rinse them under cold water for about 90 seconds, then give them a minute or two in a hot, dry pan before the sauce goes in. That dry-pan minute matters, because konjac holds water, and driving it off is what sets the texture. You may notice a faint mineral scent when you open the bag — that’s the water they’re packed in to keep them shelf-stable, not the noodle, and it leaves with the rinse.
— Jonathan Carp, MDWhat’s inside — and what isn’t
Water, konjac flour, and a squeeze of citric acid to keep everything fresh. That’s the whole label. Konjac flour is almost entirely glucomannan, a soluble fiber — the same fiber that holds the noodle together. No gluten, no grains, no wheat, no sugar, no soy, no dairy.
The numbers
- Calories5 per serving
- Servingsabout 2 per bag
- Net carbs1g
- Fiber2g
- Sugar0g
- Protein0g
The fiber is the point here. Glucomannan is soluble fiber, the gel kind — it holds water, so a meal built on it sits with you longer. It may also help feed the natural bacteria in your gut. That part is still being studied, so I’ll leave it at “may.”
Do they really taste like pasta?
Konjac fiber has essentially no flavor of its own, so the noodles take on the flavor of whatever you cook them in — the single most repeated line across 13,499 reviews of our products. The texture is springier than wheat pasta, and the dry-pan minute in the prep step is what settles it. Taste is the most-mentioned thing in this product’s reviews. The full count is below.
How the subscription works
Your first box is 20% off, then 10% off every box after. Deliveries come every 1 to 4 months — you pick, and you can skip, pause, or cancel anytime from your account. Your first box also arrives with the free Welcome Kit: 2 guides by Jonathan Carp, MD and 70+ recipes from our chef. Every order carries the 60-day money-back guarantee — keep the food.
"They pick up the flavor of whatever you are cooking them with. My go-to for a quick meal." — Kimberly D., verified buyer
Who it's for
Who keeps it
in the kitchen.
New to Konjac?
A wide, mild ribbon that takes on your sauce — most people are surprised how close it feels to real fettuccine.
★★★★★“I make my own Alfredo and these taste great. We never knew something so low in carbs could work so well.”— Nancy A., verified buyer
Watching Carbs?
Fiber instead of flour, so a rich fettuccine dinner has almost nothing to count.
★★★★★“I love them more than regular noodles. My favorite noodles ever, and so much better for keto!”— Christopher H., verified buyer
Cream-Sauce Lover?
Wide enough to hold a heavy sauce, gentle on the gut, ready to eat.
★★★★★“It’s amazing warmed or in a cold salad. The texture is perfect and it’s a staple to my diet.”— Arlene C., verified buyer
The honest comparison
Miracle Noodle vs Regular Pasta
Glucomannan, the soluble fiber in konjac, is the gel kind: it holds water, so a meal built on it tends to sit with you longer. It may also help feed the natural bacteria in your gut. Per-serving values from the package label; regular pasta is a 2 oz dry serving, white rice one cooked cup.
Why Konjac Fettuccine
I wanted a wider, heartier cut for the meals that need to feel substantial. It’s the same konjac root — almost pure soluble fiber — cut into a ribbon that carries a cream or a marinara without the flour. Five calories a serving, 1g net carbs, and because it takes the place of the starch, a rich bowl still costs you almost nothing.
Founder & curator · since 2006
Verified reviews — live & unedited
Real pasta they keep coming back to.
Taste is the most-mentioned thing in our reviews — it leads in 31–43% of 4–5 star reviews, on every product we make.
verified reviews of this cut — 88% of them five-star.
of 4–5 star konjac reviews mention how quick it is — rinse, hot pan, done.
the most-typed word across all our reviews — 2,900+ times. “Love these noodles” is the #1 three-word phrase.
From a word-by-word analysis of 13,499 verified customer reviews across Miracle Noodle products, July 2026.
“Takes on the flavor of whatever you put them in.” — the most repeated observation across those reviews
Bag to bowl
A real meal, nothing
to boil, any hour.
Rinse & drain
Open the pouch, rinse under cold water for a full 90 seconds, drain. They’re packed in mineral water — that faint mineral scent is the packing water, not the noodle, and it rinses right away. That’s the prep.
Cook it in
Add the konjac noodles straight to your pan with vegetables, protein, sauce, or broth and let everything cook together — the longer they simmer, the better the texture. For the firmest bite, start them in a dry pan first until the water cooks off.
Plate & go
Toss, top, eat. A real dinner built on fiber instead of starch. Two rules: never microwave them plain, and never freeze the pouch.
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then $61.46 · 24¢ less per pouch than the 6-pack
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Loved by millions
Ready to eat.
Made a thousand ways.
Every bowl starts the same — open the bag, rinse, a hot dry pan — because there’s nothing to boil. From there it’s yours: hundreds of recipes across every cuisine, each on a base made from konjac fiber.
