I have not purchased/cooked them myself but I do use them when I eat at our Mongolian Grill since I no longer eat the trad'l noodles or rice, I use the Shirataki noodles as the base and then loan with meat/veggies/oils.

Alone they don't seem to really have a specific taste, but when cooked with the veg & oil, they were delicious! I can't tell that they aren't "real" noodles when prepared this way.

They are on my list to get the next time I see them at the store.

Interested to hear about others and the best way to cook at home.

Not a huge fan of soy products... But they are Keto friendly. I rather make my own keto noodles.

love love love them. I have NOT tried the ones with tofu. I don't like tofu, but I purchased a bag at Krogers--haven't been brave enough to try yet.

I love the ones bought online from Miracle Noodle. I get the spinach angel hair ones. They don't smell as strong. However, just rinse well (even with regular ones). Then dry-fry in a pan...meaning rinse well, drain, pat with paper towels, the put in a lower than medium heated pan and keep stirring. If they start shrinking up, get them off the fire. This eliminates all the extra water that will dilute your sauces. You don't need to cook them---just dry them out. Add whatever sauce you are using, heat for a short time and VOILA---great noodle dishes with no carbs or gluten.

The rice is cool too. Not shaped like rice, but tiny little balls (like peas but smaller). It is a nice alternative to rice.

All do not really have a taste of their own. So they don't mess up your sauce! I love spagetti sauce or alfredo. Also good with an Asian stir fry and a little hot sauce mixed with a sugar-free sweet/sour sauce. Yum. I keep these on hand and my family eats wheat noodles--I am not deprived.

Don't let the smell get to you. It goes away. Also, they are a little chewier than regular pasta, but the texture is fine to me. I hated spagetti squash when I tried it. Just 'felt like' cabbage in my mouth, not noodles. These feel like rice noodles.

Correction the spinach ones have 2 carbs. No problem here!

I probably go on overkill when preparing my noodles, but think that comes from a couple of bad experiences when first trying them out! I rinse them really, really well then leave them to soak in water with a splash of white vinegar for 10 minutes. Rinse again, then boil them in stock (beef, chicken or veg - depending on the dish I'll use them in) I then drain and dry fry for a few minutes. It looks more time intensive than it really is and there's no "questionable" taste when you're eating them.

The tofu ones are ok. I recommend cutting them into one inch pieces. RINSE them for 3-5 minutes. If you dry fry them for a bit the texture firms a bit.

I have done a fat fast mac and cheese with them adding an ounce of sharp cheddar, a T of butter, and a T of heavy cream. The texture is a bit chewy & poppy (like spaghetti squash). The thicker noodles are not something I like...too odd a texture. The angel hair kind of fused together. So of all the tofu shiritaki noodles, the spaghetti ones were the best for me.

I have yet to try the miracle needles with no calories or carbs...but I have a friend who swears by the rice type. Says it is like orzo as far as texture.

Good luck. If you can get used to the "not quite a noodle" texture, they are pretty great.

I bought some of the Eat Water Slim Fettuccine. It was OK but I think I'll stick with courgette 'noodles' in the future...cheaper, about the same texture and more natural :-))

i like them a lot! i maybe only eat them twice a month though as a treat.

They did not work for me or my husband. One bite, and they went into the trash.

I was so excited for them but unfortunately the texture was unsavoury to me.

I am particularly missing poutine. I have a low carb gravy and of course cheese curds, but what to put them on?