YUHO Shirataki Konjac 8 Pack Inside, Vegan, Gluten Free, Fat-Free, Keto Friendly, Low Carbs 53.61 Oz (1520 g)

This product is excellent! It has almost no taste - which is good because it will instead easily pick up the flavors and seasonings you might have in your dish rather than altering them. The texture is a bit chewy but is similar to perfectly done "al dente" pasta (which I happen to prefer). I've found their product to be consistent in quality and have ordered a number of times and will continue to do so.

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.

One package is about the same quantity as one of the $1 ramen noodle packages. It is easy to prepare. The noodles do not have any flavor. They are filling.

YOU HAVE TO RINSE THEM!These are actually delicious when cooked right. They soak up flavor in my opinion. I have had them 2 days in a row in my miso soup with tofu. I am going to try them in pho soup next. I was scared that the texture was going to be bad. Its very identical to rice noodles. They are not too thin. They don't need much cooking, I think just mainly warming them up is all it takes. The smell is not that bad like some other products. You get a good amount for what you pay and the best part its all portioned out for you in individual packets.

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).