YUHOShirataki Konjac Keto Rice: Gluten Free Plant Based Low Carbs Vegan Fat Free Noodle Rice - 8 Pack Inside 53.61 OZ

Absolutely could not tell the difference in noodles between this and your standard ramen noodles. We were lucky to have a restaurant here that would be willing to sub-in these noodles for us and it was perfect. They soak up the flavor of broths and sauces wonderfully. They don't break easy so they won't fall apart in your food, and the texture was a pleasant kind of soft and chewy. They do come prepackaged in water but retain no trace of smell. The calorie count is great for weight management as well, so usually high-calorie dishes can be enjoyed rather easily. I'm going to try the udon style ones next.

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.

I had never heard of these until they popped up on Amazon, so had to try.First fact; these have a texture similar to cooked octopus. Personally I love seafood and the almost rubbery consistency, but I know that’s a huge issue for many people.Smell/taste straight from bag reminds me of kelp or seaweed. Very very faint, not quite salty but definitely a detectable flavor. Some people reviewed that it was unbearable smell and to add a dash of vinegar to the water when cleaning the noodles. I didn’t see a need, rinsing them got rid of any smell that may be therePros: prep time is super quick(rinse in cold water for 2-5 mins, put in hot pan with no oil to evaporate additional liquid, moving frequently to prevent sticking, sautee until desired dryness, add sauce/seasoning and enjoy) they do not have a strong flavor, so you don’t have to add much to get a good meal. I put a few splashes of homemade spaghetti sauce and some goat cheese for a low calorie spaghetti dinner and besides the rubbery texture, it was exactly like pasta.They are firm noodles. I thought they be super delicate like wet zoodles but they held their shape and together SO well, in fact I wish I’d cut them before serving bc the long noodles don’t break easily with a forkThey don’t (so far) stick or clump or get soggy or mushy when heated. I haven’t been leaving them on the stove in a sauce though, so maybe they would, but So far they coat with sauce really well and keep the textureCons: the price is a lot higher than I’m used to paying for a spaghetti dinner. This was purchased solely to aide in weight loss, but I think this will have to be a treat and not go-to mealI tried these with just salt and pepper like I’d eat rice, and definitely think it needs a sauce and stronger flavor than just seasoning. Because they have liquid in them, the salt and pepper didn’t hold and after sitting in a bowl for a minute they seeped liquid into the bowl and salt and pepper sweat off into the bowl. Because this somewhat limits use (especially for rice) and the price is high I can’t give all the stars, but for me I will certainly come back and buy more.