Anyone else try these NO carb noodles?

I agree with Pam on the spaghetti squash - I don't try to make it be pasta (more on this later), so I rarely use a red sauce, but we love it with just butter/salt/pepper, or cheeses melted in. It's a wonderful meal or side dish all on its own.

For pasta I use Dreamfields, and I cannot tell the difference. The secret of Dreamfields is essentially undercooking it. It must be cooked exactly according to package directions, and I cook mine even less. I customarily deduct two full minutes from the designated cooking time, remove from heat & drain immediately. I have a pasta/cheese casserole I use it for mostly, and we do not curb our appetites with this dish. It does not spike me. There are people who cannot tolerate Dreamfields, and there are others who are okay with it, but cannot use it reheated (which amounts to the same thing as overcooking). I have eaten large helpings of it without a spike, and have also eaten it reheated without a spike. But as I said, I always deduct two full minutes from the designated cooking time.

Dreamfields is available online, and even out here in the backwoods of Missouri, I've been able to find it at Krogers supermarkets.

Finally found the shiratakis, then forgot them in the fridge for a week. Tonight I remembered and whomped up a batch of sorta stirfry, and I'm a believer! These were the tofu kind - I looked for the other, but the store only had these.

So I drained them, rinsed them well & parboiled them for two minutes in teriyaki-flavored water before draining again.

The stirfry was these simple ingredients, sautéed in sesame oil:
1 large rib celery, diced
1 medium-size carrot, thinly sliced
6 or 8 fresh mushrooms, sliced
slivered almonds
1/4 cup cooked crumbled ground beef

When the veggies were hot, I dumped in the "teriyaki" shiratakis & about 1/4 cup of my wilted lettuce dressing (for the sweet & sour effect). Fried it about a minute more & ate the whole bloomin' bowlful! It was very filling and made an excellent very low carb meal.

I've read people who say they're rubbery & to chop 'em up so they slide down & you don't have to chew. I found a coupla strands in the strainer when I was cleaning up so I ate 'em & I guess a case could be made that, eaten alone, they ARE rubbery or whatever, and very bland-tasting. But integrated with all the flavors & textures of my stirfry, I couldn't tell them from regular spaghetti pasta.

Yea Shirataki!!!