I am one of the few who actually really loves them! But it did take me a while...
There were a bunch of threads a couple/few years ago with lots of suggestions that help those who are on the fence about shrirataki-type noodles. Some of them have been mentioned already, but here they are:
- First, always rinse them WELL. They have a funky smell out of the bag. Boiling helps! I either boil mine in water for a bit or cook them in sauce (this is the best method I think) after rinsing. Improves the texture a bit and removes the smell.
- Sometimes I cut mine up so that the sauce can coat better and there isn't as much "bald" pasta.
- I only use the spaghetti or angel hair versions - Linguine or anything wide just seems too weird.
- When I have had leftovers, I found they were better the next day, so maybe they absorb the sauce more effectively after sitting.
- Also - there are different kinds, some use tofu and some use yam flour I think... experiment. I buy whatever is on sale - currently Korean Wildwood "PastaSlim" noodles made with tofu.
They are DEFINITELY not the texture of pasta. But for me an acceptable substitute. I love them with marinara sauce & veggie meatballs and with peanut sauce & broccoli.
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I second the idea of zucchini noodles!!
I do not have a spiralizer - really want one though - so I just use a shredder/peeler (
like this one).
In fact, I have opted to use zucchini noodles instead of shirataki recently. Yum!