Has anyone tried these? Zero calorie, zero carb. They are made from some Japanese yam. I might try them this weekend. There’s a reason shirataki noodles are branded as “Miracle Noodles.” These translucent, gelatinous Japanese noodles, which are made from the konjac yam, are low in calories and carbohydrates and can be substituted in a variety of recipes that call for pasta. If you’re in search of carb-free noodles that perfectly mimic the taste and texture of regular spaghetti — a true miracle — keep looking. Like pasta, shirataki noodles are mostly neutral in flavor and can absorb the tastes you cook with. But, shirataki has a slimier consistency and you won’t be able to choose the hardness of your pasta — al dente or otherwise — because the noodles are already “cooked.” And, very unlike generic, boxed spaghetti, shirataki noodles come pre-packaged in liquid, portioned out in a plastic bag that gets refrigerated. The noodles are watery and emanate a faint, fishy odor (though they’re 100 percent vegan), which comes from the plant they are made from. Shirataki noodle manufacturers recommend rinsing, draining and drying the noodles before using them in dishes — this’ll help reduce the smell. Nevertheless, the pasta alternative is a smart choice for those looking for something gluten-free, low-carb or lighter in calories.