YUHO Organic Shirataki Konjac Spaghetti 8 Pack, Vegan, Low-Calorie, Zero Carbs, 53.61 oz

I frankly can't tell the difference between the low cal, very low carb noodles from "regular" noodles - except they are a lot easier to prepare. Just snip the bag, drain the water out, put in strainer and rinse if you want, not a big taste difference but it does remove excess water. Immediately, the pasta is ready to eat. Sometimes I add it to a sauce when making spaghetti or noodles Romanoff. Sometimes I pour the noodles onto a bare pan to get them warm and dry them further before adding to the sauce. I said bare pan but the taste is enhanced if you melt some butter for it to swim in. Also some prefer to add the spices while the noodles are still naked before any butter or sauce. I've done it all three ways and it tastes great all three ways. I don't think you can go wrong with any of them. Some of the spaghetti and fettucine noodles are really long and I don't like slurping half the part into my mouth after the rest of the food is already in, so after I've prepped the noodles, I put them in a large bowl and cut them up with a knife in one hand and a fork in the other. I like it better for mixing the sauce into later. Of course, you can prepare it anyway you want but I I think you'll be surprised at how good it tastes - now if you can imagine the best pasta you've ever eaten ... and also the best for staying healthy. Enjoy. I have at least one package at least once a day. It doesn't hurt that I've lost over 70 lbs. either.