YUHO Shirataki Konjac Noodles Fettuccine Keto Pasta Gluten Free Low Carbs Vegan Fat Free Plant Based Noodle for Quick Dinner Meals, 8 Pack Inside, 53.61 Oz

First, as for the “bad” smell, it is the smell of calcium hydroxide, aka lime. Not the fruit but the stone. If you want to know what it smells like, wet a piece of concrete and smell it. Concrete is lime. The product is made with it and packaged in a solution of it. There is nothing wrong with it. It is edible. It’s added to pickles and tortillas and lots of other foods. You must rinse the calcium hydroxide liquid off the noodles or your noodle will smell like lime. Once washed, there’s no smell. Second, if making dry or sauced dishes (not soup) you must fry your noodles. They need to be dried out. Just toss them in a pan without oil and cook them. Once they start sticking to the pan, they are heated, dry, and done. You’ll also see that there’s no water in the pan. I add spices to the noodles while they dry like red pepper flakes. The texture isn’t pasta. It’s like an Asian noodle. They are weird in say spaghetti. What do I mean weird? Like image you made red sauce spaghetti with ramen noodles. It would taste good but the texture would be off in your brain. What are these noodles good in? Ramen, stir fry, pad Thai, anything Asian. Do they taste like anything? Yes and no. They taste like nothing the way tofu tastes like nothing. What do they feel like? You’ve never eaten anything like it. It’s not like gelatin either. It has a texture and it has a bite to it. It’s not off putting at all. The portion sizes are correct for diabetic and Harvard diet — 1/4 of your plate. If you are a big eater you’ll need three. But if you are eating these like me, you’re trying to lose weight so the portion size makes sense to me. These noodles are good. I had them with red pasta sauce. I can’t wait to make ramen tomorrow. It’s gonna be killer.

Miraculous how good these taste and how well they replace pasta noodles. I have gone through two boxes so far. I've made many different very low carb dishes. My favorite is a fettuccini alfredo with chicken and mushrooms that comes in around 11grams of carbs. My second favorite is a stir fry with meat and veggies. The portion size appears small at first but it actually ends up being plenty for someone who normally eats big portions. The noodles hold up, they don't break or dissolve in any way. I've fried them and boiled them. The flavor is good. I can't say they beat fresh made pasta, but as a filler noodle for various dishes they work. I'm on a strict keto diet so I don't know how they do as a spaghetti replacement. But heavy cream is low carb, cheese is low carb, don't use too many veggies, like half a cup of broccoli and a couple sliced mushrooms is perfect with some chicken, or the same veggies with beef or pork in a soy sauce stir fry. Yeah the price is high compared to regular noodles. But it comes out to $2.75 a serving. You could probably make a meal in under $5 total. Which might be high for home cooking, but is way cheap compared to eating out. They're not a daily kind of food anyway, even when I was eating anything and everything I rarely had pasta or stir fries even twice in a week so I think they're totally worth it as a nice treat to cook a big dish that slashes the calories and carbs down.

Good value for a good product.

Lots of options out there for noodles. These are great and have a little bit of a more pleasing chew to them

I really like these when I first got them. Yeah, there was the expected fishy smell, but a good rinse in the strainer fixed that. I typically microwave them or boil them, then I add some oil or butter and a little flavoring of some type. Good stuff. The consistency is a little rubbery, but not overwhelming so. The spaghetti form and rice form are less rubbery, while the flat form is a little more rubbery, especially the clear flat form. Unfortunately, there's a dark side to shiritaki / konjac. If you eat a couple small packs of the noodles at once, you risk severe abdominal distress. The first time, I was in pain but couldn't swear that the noodles were at fault. The second time, I was certain of it. Both times, the distress occurred about 18 hours after eating the noodles and the pain was debilitating. All I could do was deal with the pain. The second time, I nearly went to the hospital. I was minutes away from going, but thankfully fell asleep while laying on my side on the floor (the only position that was bearable at the time). The pain felt like my stomach would split open. Picture the scene from Alien. Finally, after nearly 12 hours of misery, the pain abated enough to let me move around. Three days later, I still have mild pain, but it's gradually going away. Apparently this scenario occasionally occurs with others. I just searched for konjac stomach pain and there it was. I no longer recommend any shiritaki / konjac products. All of mine went in the trash. I hope this helps someone else avoid the same thing I went through.

I bought these back in Oct. 2021, so this review comes after months of cooking with and eating these. These are some of the best textured konnyaku I've eaten! Probably head to head with the ito konnyaku tied in a knot you get at shabu shabu restaurants in Japan. What makes these fettuccine style noodles great is that the thinness makes them easier to eat and break down better than traditional ito (string) konnyaku. My favorite way to cook these is to rinse two or three times then boil together with veggies in a sauce. I've subbed them in nikujaga instead of ito style where they go perfectly and soak up the soy sauce blend, and tonight I added them to a batch of tteokbokki and veggies. Again, texture is just the right thickness and chew and soaks in sauces very well. I've also had them cooked like Western pasta with a cheesy sauce. All ways are great, though my favorite is in Japanese or Korean dishes as I think the texture and flavors match better. All in all, very yummy and great konnyaku to try outside of the usual ito or block. I highly recommend if you already like konnyaku and are looking for a new brand to try. Completely worth it!

Tried my first box in April 2022. Wasn't until after eating some I saw the best by date was in March 2022, past the date the product was shipped. Maybe a little wider and more rubbery than desired, but this seems like it will make the foundation for a great pad thai dish. I'll order again but send me fresh next time.

These are the best! I made ramen with them with just some broth and chili sauce, it was amazing! I could not tell the difference!!!!

I first tried the Angel Hair version, and never diverted from it; until that became out-of-stock. This Fettuccini version is better, I find. It's very satisfying and soaks up whatever flavours you throw on it. First thing I tried with these noodles was - stir-fried veg, herbs and sausages with home-made pasta sauce. Yummy! (For lack of a better word). Loved it so much, I made more the next day and demolished it. I did not experience any 'chewiness' as complained by others, nor any funny smell - and I am usually sensitive to such issues. The best thing about these noodles (beside the amazing nutritional value) is how well they withstand being "cooked" in sauces, without losing their texture -- unlike any other noodles I've ever tried, in fact...

it was my first time trying it and I was surprised that it didn't smell at all. the texture was a bit weird and chewy but with fried veg and chicken it tasted good. It was worth to try something new.

Prima und passt in mein Diätkonzept.

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.

These noodles do the job for carb control. Not amazing as a pasta substitute but I still use for this. Best in wetter soups or curries. The trick is to rinse well and don’t overcook (they’ll go rubbery!).