I assume you are talking about the Shiritaki noodles (in a plastic package in the refrigerated aisle). There is another called Miracle Noodles. I LOVE these and variations that include yam starch based noodles (more clear/white noodles that look more like rice noodles and many are zero carbs and zero/low calorie due to the starch is indigestible and just passes through!). All of these noodles have a more "rubbery" texture than traditional pasta, which lends quite well to asian style dishes better than italian. GREAT asian noodle soup bowls or stirfry, lo mein. However, I do like using the Shiritaki Angel Hair noodles as a substitute for spaghetti. It still is a little rubbery, but the very thin width of the noodle makes this texture a little less noticeable. I'd use a hearty sauce like a thick alfredo, marinara or meat sauce. The initial odor can be strong and offputting but they actually have no flavor and take on whatever flavors you cook with, so just rinse well in cold water before you cook/heat up.
