Emma do you have any of the Wildwood PastaSlim noodles on hand? if so, How long do they keep? I would have to travel a bit to get them and would prefer not to just buy one bag. Thanks. Also thanks for the reference to the Julienne peeler, never paid attention to such a thing unless it was a potato peeler :).

I also recommend the spiral slicer for veggie noodles! I had one in my Amazon cart for a while, and it finally went down in price about $10, so I ordered it. I love it. I make fresh zucchini noodles (zoodles!), put some refrigerated homemade pasta sauce on them and zap it in the microwave about 3 minutes -- cooks the zoodles and warms the sauce. They're great! You can even swirl them on a fork just like pasta.

I like shirataki noodles, too. I found the best use for them in soups. I made a great chicken noodle soup with them and found that the noodles absorbed the flavor after having stored the soup in the fridge. Yes, do wash them before you cook them! It's very important!

Funny you should ask - according to me they last forever. An exaggeration of course but I have used noodles six months beyond their expiration date. I was suspicious.... but I couldn't tell any difference in texture and the liquid didn't seem changed at all. Same mild fishy odor. The bags I have right now are all slightly expired - I got them at a closeout for $0.50/bag. I'm sure they would eventually spoil but nothing has ever happened to mine refrigerated over the span of a few months.

I love my julienne peeler! I just used it for zucchini today. I like that it makes flat thin noodles, like linguine. I want a spiralizer too.

I just found a website with more ideas including butternut squash and turning butternut squash spirals into rice. I can't wait to try it!

Hi everyone, new girl here. I love shiritaki noodles. I just ordered a case of a new type with oat bran in them. I have not tasted them yet. But, I did discover with the regular noodles rinsing by swishing them in a big bowl of water about 5 times then dry frying them until they are bone dry(sometimes even a little browned) gives them a tamer texture. Also, You have to hide them well in the sauce. I have cut my portion to 1/2 of a bag. That way I get full and the texture does not get to me before I am done eating. They work great in place of rice noodle dishes. I'm pretty hard core with these now. I actually made scampi with the shrimp shaped ones. LOL! I use glucomannan powder to thicken sauces and smoothies too.