Wow
 

I am eating these right now in a meaty red sauce, and yum! I have the regular ones (not tofu) and I don't find the texture a problem at all. I rinsed them really well, blanched them, and then let them sit in the sauce for a bit to soak up the flavour.

I found them in a small Japanese grocery store for just over $1. I think the nutrition info is wrong - the package is in Japanese with an English nutrition sticker that says they have no calories or fibre, but 1g carb per 30g serving? Ingredients are yam flour, calcium hydroxide and water. From what I've read everywhere else, these are basically just fibre?

Shirataki Nodles
 

IMHO, the texture of these noodles lends itself very well to asian dishes, such as lo mein, pad that, peanut noodles, soups, etc.

Not sure that I would enjoy these with tomato, clam or Alfredo sauces, I will have to experiment. But they are almost pure fiber- if you don't chew them properly, they go out the way they came in. :lol: