These delicious noodles are made from 100% Non-GMO coconut water, with a mild taste and texture similar to glass noodles. They work perfectly in Asian cuisine, or add them to any traditional pasta dish to slash the carb count while adding a touch of Asian fusion. Ready to eat - no rinsing or draining necessary, just fold into your favorite stir-fry, curry, soup, or sauce and warm. Seal and refrigerate any unused noodles and use within two weeks.

Coconut Noodles FAQ

Q: What kind of noodles and pasta can these replace?

A: They are closest to glass noodles (also known as bean thread) but a little thicker. So, they work great in any Asian dishes. However, we’ve found you can use them in place of any kind of noodles or pasta with great satisfaction while ditching the high carbs and calories. Try them in your favorite sauce, stir-fry or even soups.

Q. How are these different from Shirataki (aka Miracle Noodles)?

A. Shirataki Noodles are made by extracting glucomannan, a water-soluble dietary fiber, from konjac yam. While very low in carbs, they come in water with an unpleasant smell and must be thoroughly rinsed/drained and then pan heated and dried before using. Coconut noodles are made from young fresh coconut water and come moist but not in extra water. There is no bad smell and they are ready to eat right out of the package, although they are best folded into whatever dish you are making and heated so that they take on the flavor of your dish.

Q. Do these noodles taste like coconut?

A. There really is no coconut taste at all. They taste very neutral like glass noodles, which is ideal as they are suitable for adding to any dish.

Q. How do these compare to heart of palm noodles?

A. These are quite different. Heart of palm noodles are cut from a vegetable and soaked in citric acid to preserve them. They have a rather crunchy texture, require a good deal of rinsing, and retain a vegetable taste as well as the flavor of citric acid. They require boiling for 5 minutes to soften. Our coconut noodles are ready to eat, no rinsing or boiling required, and have a neutral taste with just the right amount of softness.

Q. How do you get thickened noodles from coconut water?

A. Coconut noodles are created using a process similar to a Nata de Coco, which was developed in The Philippines in 1949. The thickness comes from a fermentation process that produces microbial cellulose from the coconut water. Nata de coco is typically cut into cubes with sugar syrup added and eaten as a dessert and is very popular in SE Asia, however our product is made into a noodle shape (not sugar added) and functions as a noodle rather than a dessert. You can find more information on Wikipedia.

Q. I see there are two servings per package, but I’d like to measure rather than weigh. How much should I measure out for one serving?

A. One serving is equal to 2/3 of a cup.

Q. If I don’t use a full package, how should I store the left over?

A. You can leave it in the pouch and put the pouch inside a zip lock bag and refrigerate. You can use if properly stored this way up to two weeks.

Q. How does the carb content compare to glass noodles?

A. a 2/3 cup serving of glass noodles has 120 g carbs. Our coconut noodles have just 2g Carbs for the same size.

Q. What does it mean to be “Certified Paleo”

A. The Paleo Foundation is a 3rd party, non-profit organization dedicated to transparency and health in food products. All of our Pure Traditions products meet their standards and get the certification. The foundation verifies the source of all ingredients and reviews the manufacturing processes to be sure the product meets their rigorous standards as a healthy food product. Our coconut noodles are both Certified Paleo and Keto Certified and use NON-GMO coconuts.

Q. Are the noodles Certified Kosher?

A. While it is an eventual goal, currently they are not certified. This may be a bit tricky due to being manufactured in Thailand. That said, there are no ingredients or processes involved at the facility producing them which would disqualify them from kosher certification.