Cruising the "aisles" of Nashville's tiniest market, Sonobana, takes mere seconds, since the shop is about 150 feet square. Somehow shirataki noodles in the cooler escaped my food radar until recently.
Shirataki noodles catch the fancy of the carbless set because they contain 5 calories and 2 grams of carbs in a serving, or 25 calories and 10 grams of carbs in the whole package.
There are several types of shirataki, including a tofu-based variety. This type is labeled "yam noodles" because they're made from a ground plant root. That plant isn't a yam in the American sense of the word, and the noodles don't have a yam flavor. They're an Asian mystery, wrapped inside an enigma. On the positive side, they last about a year in the refrigerator.
According to the package, various cooks, and this blog called Just Hungry, shirataki should be rinsed and rinsed, then dried very well, then cooked for 1 minute in boiling water.
After that, snip them into shorter lengths and add them to soup, a hot pot, or stir-fry them. Let's say they have a noodle-like quality. They're noodles in the same way spaghetti squash is a noodle--noodle-shaped and useful as a base for a sauce.
Some people have been disappointed by shirataki, but I liked them and wish I could find more uses for them.