YutakaWhite Shirataki Noodles, 375g Net / 170g drained | Authentic Japanese Konjac Noodles | Multipack of 12 | Vegan | Gluten Free | High Fibre | Almost Zero carb or calories

As others have said, these are a good, filling, low-calorie food which I suspect are highly versatile. There are a few things you should know before ordering:Yes, the package and the water inside do smell a little fishy. As a lifelong vegetarian, fish is something I've always hated the smell of, however, the fishy smell from these noodles is not the horrible pungent smell that you get from slightly old fish, it's definitely on the more pleasant end of the spectrum. In any case, if you drain and rinse the noodles in a sieve for a minute most of the fishy taste/smell will go. The noodles themselves (once rinsed) have quite a neutral taste and the texture when cooked (instructions below) is quite similar to those "straight to wok" noodles you buy from the supermarket (these also come in a pouch with liquid).I would say that the noodles do have a slightly fishy taste to them but it's by no means unpleasant and if you're going to be cooking them in a flavourful sauce or stock then you can probably mask this quite effectively.My recipe:1 Pack Yutaka Shirataki noodles10g of JustIngredients Essential Mixed Vegetables1/2 teaspoon of MONOSODIUM GLUTAMATE (Yes I know some people have an aversion to MSG, but it's a fantastic ingredient to add some umami "oomph" - you can leave it out if you like.5g of Marigold Swiss Vegetable BouillonA sprinkle of dried chilli flakes.Drain and rinse noodles, add all ingredients into a small saucepan and top up with ~200ml of boiling water. I didn't measure precisely, just used enough to cover most of the noodles. If you're a fan of more of a "noodle soup" with lots of broth then you could of course add more water, or cook as per my instructions and then add more boiling water back in at the end.Simmer for around 5 minutes. Liquid should have reduced somewhat.Heat a small, non-stick frying pan on a medium-high heat.Pour noodles into frying pan (with no oil) and fry until water has reduced to your desired consistency.That's it!The end result is quite similar to a Nong Shim Shin Instant Noodle Cup, but only has about 50kcals total (~30kcal of which is from the dried veg). All of this is at a total cost of about £1.35 too so not that much more than the instant noodle cups but loads healthier because of the low-cal noodles. You could of course experiment with flavourings, add more spices etc. but I wanted to keep it really simple initially so that I can quickly and easily prepare them to take to work with me for lunch.

My wife has been on and off the Keto diet for quite a while now. One of the big things she misses is noodles - and pasta! I'd read online about these Shirataki Noodles. Not entirely sure what's in them, but nutritionally, it's pretty much just fibre!I'd also read that the smell is less than pleasant - and that's absolutely right! When you open them, it's a quite unpleasant fish aroma. However, I'd also read online about the best way to prep them - it is a faff but well worth doing as it removes that taste from them. Wash them thoroughly in a colander at least 6 times, giving them a right good clean. Then, using a clean dish cloth, squeeze out all the remaining liquid from them a couple of times. I also tried drying them further with kitchen roll which wasn't the smartest idea - don't do that (the kitchen roll sticks to them!) I then dry-fried them for 7-8 minutes.First time we used them, it was to replace noodles in a Pad Thai dish - they worked brilliantly for that. We then tried as a replacement for spaghetti with bolognese. They were pretty good there but the texture isn't quite the same - I don't think it matters how long you cook them, they still retain a slightly firmer texture. However, taste wise, if you rinse them well, they have no taste at all and are a great replacement for carb-heavy foods.

these are perfect if your wanting to lose weight but want noodles. there is only around 10 cals per 170 grams and thats enough per person. they taste great, there texture and smell might be strange to some but if you can get over that there great. they last long so you dont need to rush to use them and there easy to prepare, just drain the juice and cook.

Great addition to my meals - I can feel full on a calorie deficit. Takes about 10 mins to cook, if the meat is ready and I find them to be very versatile. Of course my recipes are invented/ adapted to my liking. So far I have discovered that if I add pepper in the mix, the noodles feel spicy and that they don’t work that well with fish (tried a tuna combo which was better if tomato paste is added). Just ordered to more boxes to have for a while.

These are your normal shirataki noodles, perfect for low-calorie/carb diets as they overall don't have many carbs or calories. Works well with chicken to make a good stir fry but make sure to add a lot of seasoning so it can overwhelm the texture of the noodles.I have one massive issue with this product and that is the smell. I'm aware that shirataki noodles usually have a bad smell to them but this was an unbearable smell of rotten fish which was really off-putting and requires around 3-4 washes to remove the smell. Even then you will have the smell linger in your kitchen to the point where it kinda puts you off eating it

Even after rinsing if you can get past the Stench boil for 2 minutes and then stir fry with some garlic spring onions chopped mushrooms and any of your favourite veggies perhaps some Miso and tamari & then try & eat these rubbery worm like noodles that will sit so heavily in your stomach you will not want to eat anything for at least 12 hours! I think that I would rather starve than eat these again!! I have drained and binned them all!! Stick to julienne veggies instead and rice noodles if you want to lose weight!!