Dear Not Into the Noodles,
You are NOT alone. I do get hundreds of emails each and every week from people who RAVE about Tofu Shirataki noodles, but every now and then, someone will complain about the smell or texture of these noodles. There are some key things to remember here. Tofu Shirataki contains ONE-TWENTIETH as many calories as regular pasta. Hear me. You can eat TWENTY times as much of these noodles as you can regular spaghetti, for the same number of calories. That's HUGE...and impressive. But that being said, they don't taste EXACTLY like pasta, and they are a bit "chewier" or more "rubbery" than regular pasta. They do, however, fool diet food haters and true pasta-lovers all the time. There are DEFINITELY ways to prepare these noodles that are better than others. They should be rinsed, drained and dried VERY well. Also, you should cut them up some, because they are unwieldy. Instead of "parboiling" them as the package recommends, I just nuke 'em for about a minute before doing anything with them. They work EXTREMELY well with Laughing Cow Light cheese wedges, in creamy sauces, and in soups. They're also great with chicken, shrimp, steak, veggies, fish, etc., and are AWESOME in stir-fries and casseroles. They simply don't work as well (in my opinion) in red sauces. You can try it, but your results will be less pasta-ish than you'll want them to be; trust me. Your question did make me curious, though, as to what the breakdown of Tofu Shirataki fans to non-fans is. So, I'm putting up a poll. Click here to weigh in on these noodles (just do it -- taking polls is fun...Weeeeee!).