Does anyone use Shirataki as a pasta alternative

I don't tolerate wheat real well and I've been interested in these noodles for a while. TJ's carries a brand in their cold section. I tried them but didn't go through the prep properly. ( I didn't know) They were terrible when I made them. I've heard that if prepared correctly they are really quite a good substitute.

I'm thinking about trying again but would love to hear your experiences.

Here's a link

http://www.miraclenoodle.com/index-2.html

and there is no way they'll ever taste like wheat noodles or have the same texture, but if you're making a very strong tomato sauce, they should be OK.

A better alternative for me is spaghetti squash. Now that I've got a solar oven, I don't have to waste that much energy baking it for an hour, and the strands of squash provide a perfect alternative to spaghetti, no matter what I'm saucing it with or mixing into it.

There is corn pasta out there, sold at most natural food stores. I find that a better alternative for a wheat free diet.

I've found the shirataki to be much better in dashi based soups, frankly, giving all the benefit of cubed tofu but with a more pleasant texture.

It's quicker and easier to microwave it btw.

The noodles sold by the folks at the link are different than the ones in Trader Joes. They are made with some sort of "fiber-starch" not tofu like the TJ ones.

I was hoping someone has tried the Miracle noodles and could clue me in.