same stuff but not in noodle form. i use the cakes for sweet stuff and the noodles for savory

That's interesting! What do you do with them?

The Jananese also briefly boil then thinly slice the cake and serve it with sashimi sauce. You can also cut it into cubes and stir fry it with chilies and soy sauce. The texture is not to everyone's taste though.Keep looking. The noodles should be close by the cake. There are three kinds. Natural - which are brown - clear and soy which are white. Remember to drain and blanch them before use.

Karen

Thanks...I'll keep looking. It's not in the closest Asian mkt, but I live in an area in Oregon where several such markets are within a 30-40 mile radius. I find ethnic markets fascinating...you never know what you can find!!

There's a great set of posts in the Kitchen forum, at
http://forum.lowcarber.org/showthread.php?t=137280
with some ideas on using these, and those fried tofu pockets, too.

Another one here, at
http://forum.lowcarber.org/showthread.php?t=140282

Yum.

OMG I'm so tired of living in this area! Not only is our Asian food here icky--which is probably a good thing for me--I can't find these things anywhere and no one, including the Asian stores and health food stores, knows what they are.

I wanna go back to San Francisco!

House Foods brand is a blend of konnyaku and tofu and has a much pleasanter texture closer to that of pasta...

i've seen it in fettucine style and noodle style....