YUHO Konjac Shirataki Noodles Variety Spaghetti Fettuccine Rice Pasta Keto Ready to Eat Vegan Gluten Free Low Carb Calorie Sugar Free Plant-Based Noodle, 8 Pack, 53.61 Oz

I’ve been using konjac noodles for years. They’re difficult to find, every grocery has them in a different area. When you figure that out they move them again. These are just as great and wonderful and cheaper than my previous local ones. These are essentially carb free. If you follow the directions they are tasteless themselves and pick up the flavors of your sauces and seasonings. I firmly believe each bag has 1 continuous noodle. Place a mesh colander or one with small holes in the sink under the faucet. Turn on the water, cut open the bag and dump contents into the colander and rinse really well. Then cut into lengths you like. People complain of the odor upon opening the bag. They are preserved in the same liquid as hominy in the can. Might have a slight fishy odor. Just rinse well. If you’re using canned mushrooms, add to the noodles and drain. Some people like to set the liquid from the can to one side for the recipe. I let them sit awhile, 20 minutes or so. It shortens the next step. At this point they can just sit awhile. Heat a heavy pan on medium low. I like a frying pan for this step as it makes thing go faster. Add the noodles and mushrooms. Move them around in the pan while heating until they just start to stick. Do not grease the pan. You’re just drying them off. As they dry they will start sticking so you know you’re ready for the next step. Depending on how well drained this can take 5-15 minutes. Don’t turn up the heat to go faster, not a good idea. If you’re going to brown meat at this point, dump the dried noodles (and mushrooms) onto a plate. They can sit fir awhile at this point, if necessary. The noodles will soak up lots of flavors. The mushrooms will do the same. I learned the mushroom trick by accident. The noodles don’t mush. They hold their slightly firm consistency. It’s not quite al dente but similar. In the past 25+ years I’ve searched high and low for an acceptable pasta product. So far they’ve all had a weird flavor, strange consistency, some mush, some gritty. I can open several bags and make a large casserole to portion out and freeze for later. These work really well. I keep looking for other options but so far I’ve found funny colors, strange flavors, noodles that fall apart, etc. If you want spaghetti or macaroni and cheese with few ingredients to cover up the weird noodles you’ll really appreciate these. I’d really like lasagne noodles and some more pasta shapes. I’m hoping more people will try and like these so they’ll buy more, tell their friends and the prices will get lower. And no one has offered me anything for my wonderful opinion. My mother, husband, 2 daughters and several other family and friends are type 2 diabetics. This has been the only pasta product they all like.

My favorite food .. goes great with anything you want to use with like regular spaghetti . Tonight i'm making a chicken soup with the Shirataki noodles . . Taste great with pesto ,Alfredo sauce w/mushrooms . Any good spaghetti sauce .

Decided to try these as a comparison to the Miracle brand. Cost less but pack is 6.7 oz vs 8 oz. No odor noticed. Net carbs the same. Seems to be a bit more al dente than the Miracle brand, but not off putting Absorbs flavor about the same. Tried both in making chicken noodle soup.

A great choice as a rice substitute in a fried rice recipe. Taste and texture is great.

Pretty good. One retail looking box with multiple packs of noodles. I had purchased a couple of different varieties because I wasn't sure which style I would like better (thicker spaghetti, or this angel hair). I primarily want to use it to bulk up some soup. It's cold weather now, and I keep having a craving for broth, and while I want to add something to it to bulk it up, I dont want to add carbs and cals. So here we are. I like shirataki noodles already, and I know it is often a matter of finding the right size style of noodle that makes or breaks the dish. As with any, drain and rinse the noodles well. I never use shirataki noodles as a spaghetti pasta replacement, usually I stick to other dishes just to bulk it up. This kinda works for my quick noodle soup need, though I think these are better suited for pho or other Asian inspired dishes. I say this because the noodle reminds me more of a thin rice noodle. Slightly rubbery, but good. I think I will want to cook them more, or fry them a little for best taste and texture. I haven't yet tried their spaghetti noodle , which I want to use to replicate Skinny Pasta cup of soup but will do so and report back here when I am ready to write that review. EDIT: Tried the other noodle. No go. While I have never had any issue digesting shirataki noodles, and was fine with this angel hair variety, the spaghetti ones I linked above basically um.. came out the other end whole. Gross. Also they were extra rubbery and didnt pick up other flavors. So basically boring, and weirdly chewy. 1 star for the spaghetti. 3.5 stars for this angel hair. I hemmed and hawed between a 3 star rating and 4 star since we cant do half stars. I went with 3, which means it is "just OK". I know I wont buy them again, but will use them up. (The spaghetti ones I wont use. Waste of money).

Ich weis nicht ob es an meinem Geschmackssinn lag oder dass die vorherigen Bewertungen einfach nicht stimmen. Ich hab dies als Reisbeilage zu Hähnchen mit Curry Soße verwendet. Beim ersten bissen dachte ich mir, ist besser als ich erwartet hätte, aber nach für nach hatte ich das Gefühl das ich einfach nur noch auf Gummi rum kaue. Es hieß man muss zum Essen viel trinken, was ich auch gemacht hab, trotzdem hatte ich anschließend Sodbrennen und Schwindelanfälle. Ich hab alles im Nachhinein verworfen.

I personally love all konjac products. I was more familiar with the noodles but now that I've tried the rice, I'm hooked. Yes, you have to rinse it. I do so by rinsing it with room temp water and then letting it soak in hot water for a few minutes to warm it up. Yes, it is bland. But it also meshes very well with other dishes. So if your main and other side dishes are well seasoned, you're good to go. Only issue i have is the portions are small for the price. It's very pricey if you want to eat this on a regular basis.

I’ve tried a few brands of konjac noodles and these are the best ones. They’re very close to real vermicelli noodles. The trick is that these noodles take a long time to prepare but well worth the effort. They’re very close chili shiitake noodles in the picture took 90 minutes. The noodles boiled for 30 minutes and then simmered for 60 minutes in the chili shiitake mushroom sauce. I served it with fresh green onion and sesame seeds.

You can tell you knows how to cook and who does not based on alot of these comments. The noodles don't have flavour because it adopts whatever flavour you cook with. My advice would be cook high flavoured dishes, Asian dishes go really well, or stews to go with the "rice" variety. I make vermicelli stir-fry with lots of vegetables and air fryer chicken. Soya sauce, ginger, these help with added flavour. There are lots of ideas online. The texture is different but that's because it's NOT real noodles, it's a root vegetable that's in the shape of noodles. I also cook mine longer than recommend. If you are trying to lose weight then it's definitely something that will fill you up with no added calories.

I really like this rice. The texture is unlike rice, rice noodles, egg noodles or pasta. It's more on the jelly side and takes a little getting used to. Once I done up my stir fried veg and added the Konjac rice it tasted fine. If your determined to reduce you carbohydrate intake and can tolerate the texture, then this is a perfect substitute.