Don't expect thick "noodles"
586891
This is a bundle, it comes with a y-peeler and the spiralizer. However, the Y-peeler seems to be entirely made of plastic and when using it for peeling, it barely peels anything off when it comes to carrots. While the smaller side of the spiralizer for thinner "noodles" works perfectly (the thickness is similar to what it would be if you used a peeler, but just a touch thicker) the grater on the other side that's supposed to make the thicker "noodles" does not work well. Not sure if I just got a lemon, but carrots, zucchini and even cucumber just get stuck and break off constantly. When that side does work (which is rarely), the strands that come out are not long at all-they are very short, to the point to where you might as well just be grating that vegetable with your average grater. The top that is supposed to help "spiralize" the vegetable when it gets too short is a neat idea, but doesn't work well either. When I put it in the vegetable (I tried both carrot and zucchini), it does not turn the vegetable into the spiralizer and instead makes circles in the vegetable-rendering the top useless. A fork fixed this problem, but only for a short while (-until the fork started hitting the grater). Get what you pay for, I guess, but I am curious if the more expensive ones on amazon actually do work the way they are supposed to.
4588886
These were an OK alternative to regular noodles. They have no flavor themselves, so they will take some finessing on the cooking front to make give them a flavor.
3460776
They are fine if you really can't eat regular pasta. I have not used any fattening sauce on them, and only used garlic and oregano with fat free butter and mushrooms. However, to my dismay, the first month I started eating them daily and not only was I not very full, I ended up gaining 5 pounds.  I did not change my diet other than added these noodles. I am already on a low fat low carb diet so this weight gain is strange, and makes me wonder if these noodles really do any good.  I will try one more month, but for the price and the lack of flavor, would expect to at least lose a little weight or at least not gain on them.  Strange.
511737
My son loves Pad See Ew with beef. It's the only dish he orders when we go to our favorite Thai restaurant. I enjoy making Asian dishes at home so I'd thought I'd give it a try. Here's the problem: no supermarkets near me carry the rice flake noodles--fresh or dried--that the dish requires. The only one that does is a 45 minute drive from my home. So, when I saw these on Amazon I snagged them right away,

Being rice noodles, they cook up quickly in hot, non-boiling water. The only hassle is peeling them from each other and unfolding them before stir frying in wok. But at the restaurant I've seen some torn noodles in the dish so I guess that's just the way cooking with these noodles go. I've used one bag so far. I'll be using the next bag tomorrow night when I try my hand at Pad See Ew again. Just trying to get it closer to how the chef at the Thai place makes it.
3961179
Like other reviewers I heard about the miracle noodles through Dr. Oz (Second hand as we don't have TV in our household) and decided to give them a shot.

I got the multipack of the 7oz bags of the Fettucini style noodles. I prepared a test pack for my wife and I of the noodles exactly as described on the bag. (No microwaving them for me.)

Opening:
First, I will say the noodles didn't have a pleasant aroma upon opening the pouch, but neither was really off putting. It wasn't especially strong or extremely fishy. The best I can do to describe the odor was close to that of a can of regular chunk tuna. But unlike opening that can of tuna and getting packing water on your hands the odor did all but disappear with the rinse, blanch, and a final rinse before drying on towels.

Trying a single dried noodle was like eating the number zero if you can imagine it. It just didn't even register other than something had been in the mouth, chewed, and swallowed. There was minimal remaining odor from the fermenting and I had to really try to pick it up.

Cooking:
While the noodles dried I heated a pan on medium heat with a half tsp of butter and added two or three cloves of minced garlic and cooked it until it was just browning and then tossed in the noodles. I followed this shortly with 1 1/2 Tbsp. or so of a teriyaki sauce. My wife is Korean so there is always crushed red pepper in the house, which I added three good pinches of to the mix and cooked while mixing for another couple minutes.

I noted when the noodles hit the pan how they immediately took up the remaining butter and also a good portion of the teriyaki sauce when added. The color of the noodle went from white/semi transparent to more brown and reminded me of rice noodles in Phad Thai. There was no trace of the slight odor from their raw state at this point.

Taste verdict:
Both my wife and I enjoyed them and plan to add them to other dishes as a substitute for other asian noodles. They picked up the flavor of garlic, salt, and pepper just how I wanted and expected. The next time I made them I added chicken to the mix for protein and some veggies which I felt the lack of made for a tasty but not entirely satisfying dish. (Though I did want to try them without the noodles competing with any other primary ingredients.) The next time I have left over kimchi jigae from a dinner out it will be getting a pack added to it rather than rice for my lunch.

As a snack food or small meal I think they are good and even with my preparation here they are better across the whole nutrition label than going for a package of the Nongshim Kimchi Ramyun my wife likes sometimes. (We usually add fresh kimchi, egg, and whatever else to bulk it up a bit though. I can easily imagine doing the same with the Shirataki noodles.)

Texture:
Ever had the Korean dish jabchae? The noodles give less resistance to biting than those cellophane noodles and so don't need the extra cutting with scissors before eating. Importantly it is not at all like wheat pasta. They also squeak a bit when you bite through which was unexpected but not unpleasant.

Would I recommend them:
Yes, for certain dishes. I took two packages to my parents to try since my Mom was the one who told me about them but I am waiting to hear back what she thought. I am going to order some of the other shape varieties and do a test with marinara but I am not expecting a great result. The texture of the noodle is substantially different from wheat pastas and this leads me to think it won't work well, but hey I could be wrong.
397175
The first few attempts at making these noodles ended up making me feel disappointed.  At first, I was hesitant to rinse the noodles in cold water, so I just followed the instructions up until the part where you add cold water to the noodles.  As a result, the noodles turned out deflated and sticky in this attempt.  I mixed in the sauce and gobbled the noodles.  After finishing the noodles, it seemed to me that the chili sauce was truly the highlight of the meal; other reviewers say it's really spicy and couldn't use all of the packet, but I felt there wasn't enough sauce to sufficiently coat all the noodles.  If they gave twice the amount of chili sauce or more, I'd probably give a five star rating.  On following attempts at preparing these noodles, I decided to use cold water at the end.  At first, I ran the noodles in the strainer under cold water for a few minutes; this made the noodles firm and smooth.  In my opinion, the noodles ended up too chewy and cold.  I knew these noodles were meant to be eaten cold, but I guess I didn't like them that way.  In my final attempt, I was able to get them just the way I liked them by cooking the noodles longer than the suggested three minutes to the point where I can pick up a few strands of noodles without having all of the noodles stick to it.  I also filled a pot with cold water and briefly dunked the strainer containing the noodles into the water mixing the noodles so the noodles end up evenly cooled.  The final attempt resulted in less chewy and warmer noodles than the previous attempt.  Since the first preparation of the noodles, I have always felt the noodles were lacking compared to the sauce; but after I was able to perfect the noodles to my preference, my only complaint was that I needed more chili sauce.
436156
Was a little skeptical as I read a review that the label was wrong but I am not sure what that was about as the label was the same as what was in the picture, and it is not .5 of fiber.  The noodles definitely do not have the same texture as regular pasta but worth the carb difference.
1902756
I'd give this ramen an "It's OK" rating relative to my favorite product, "Nongshim Shin Noodle Ramyun Gourmet Spicy". These seem to have about the same quality of noodles but are a bit less spicy and taste a lot more fishy. The fishy flavor is due to the kelp in the included vegetable packet. That might be your thing but it's not mine. I'll finish them but I'm going back to the Nongshim Spicy for my next order. I like to add things like fresh mushrooms, leftover pulled pork or chicken, snap peas, spinach, etc. to my ramen so I prefer the other product's more neutral flavor.
4528906
These aren't exactly what I expected, I expected noodles to be wider, but they taste good, and we've served them to company and had a favorable opinion.
1388036
They are hard to get on the bigger noodles and slip off the skinny ones. Once you get them on the bigger noodles you have to get them just right or they come off in the water. Wouldnt buy them again.
2059405
Having eaten a lot of different kinds of rice noodles, we found these to be pleasant and agreeable. After boiling them as directed, I tossed them in a light Thai curry sauce. There are a few things to consider:

1. These are round in shape (like a spaghetti noodle) and are about the thickness of regular spaghetti. This makes them thicker than most rice noodles, which means they hold up better to a thicker sauce.

2. There is some fiber present in these noodles, and protein, which means they aren't just empty starch like most rice noodles. This was important to us since my husband is slightly sensitive to spikes in his blood sugar.

3. Unlike some rice noodles, these noodles are less likely to clump together while cooking (which creates hard parts due to uneven cooking). This is a big plus for us!

4. Two pounds is a lot of noodles. Happily, these do come separated by serving. After removing two blocks of noodles, though, I did have to put them into a ziplock bag as the original package was no longer intact enough to close.
4671754
These are great noodles, very easy to make, but I'm not a big fan of the Oriental Flavor seasoning packet.  I'll probably get creative with spices later on.  The Shirakiku Sanukiya Udon Nama Chicken flavored noodles are basically identical but with a different seasoning packet, the taste is a bit better IMO but I still think I'll go my own way with flavoring.
395204
Ive tried the spaghetti and noodle shapes so far. They help curb that carb craving I get for pasta, but even when they're heated and mixed into the sauce they do still have a bit of a rubbery chewy quality that you don't get with pasta. I don't find this offensive. There is not much in the way of taste with these. They do seem to absorb some flavor of whatever sauce they're in if they sit in the sauce over night. They do not smell like some other types of shirataki noodles I have tried before. I would purchase again.
3075559
After reading the reviews I was a bit skeptical that these would be edible, but after trying them I think the bad reviews are based on an unfair expectation that these are a replacement for wheat/flour pasta.  These actually are a fairly good substitute for Asian style glass noodles and work well in stir fry and soup dishes.  After rinsing I tossed them into a stir fry pan with various veggies some spices and a bit of soy sauce and except for the slightly tougher texture the dish came out tasting like noodle take out from our local Chinese restaurant.  I wouldn't think they would hold up as well in a traditional spaghetti style dish but when prepared with a thinner sauce and left to cook long enough to absorb the other flavors of the dish they can be quite tasty.  One of the most filling meals I've had since trying to watch my calorie intake.
4051886
This pasta is really straight and rigid.  I had my doubts that it could possibly become what I know and love as linguine - a soft and not-straight dish that accepts a variety of sauces.

After a few minutes in boiling water, my fears were put to rest.  The pasta softened and took on a more familiar form (to me at least) as a non-linear noodle product.  I am still wondering how they do it.
1556934
I love these noodles.  They are really great for a midnight snack.  It's not really something that will fill you up for a dinner.  If you do eat it for dinner, you will be hungry later.  Maybe some people wouldn't!!!!  But, it just doesn't stick to my ribs.  I love them though and Amazon has a really good price.
3238061
Tinkyada is the best of the gluten-free pastas in my opinion.  I had to eliminate gluten on dr's orders 25 years ago when GF options were extremely limited. This brand tastes closest to the real thing.  I was hoping these would be big enough to stuff but they really aren't.  Still, it's nice to vary the shape beyond the conventional ones available in grocery stores. I do wish they'd make a wide flat noodle, though.