Shirataki noodles question--Are they firm-al dente or

I was so excited when I heard about these... Ran out to Whole Foods and got a pack...... YUK. The texture and fishy smell were unbearable!!!

I will turn to Spagetti Squash (baked to perfection!) or a small serving of low carb/high fiber pasta any day!!!!!!!

I think brand makes a huge difference.  What I've heard about the fishiness of the tofu shirataki noodles kept me away from them.  I bought the 100% konjac yam type made in Japan. 

Even before you rinse them there is only a very faint smell once you pour off the water.  The water does not smell offensive either as the odor is mild.  I even left the water in a bowl in the sink with the package all day and never got the smell I'd heard about (curiosity, crazy I know, lol). 

I've tasted a noodle before cooking it and no fishiness.  I won't try anyother brand. It is out of stock for the winter because of shipping issues (package can freeze and burst) so I'm just doing without.    Next winter I will stock up in advance. 

I still luv my baked spaghetti squash.  Each serves a different cullinary mood but neither is a substitute if I want spaghetti.  Then its dreamfields for only 5 net carbs. 

Shiratakis lend themselfs to Asian cooking more so than Italian.  Think Lo mein, sesame noodles or as a substitute for rice.

The must be thoroughly rinsed and cooked either by boiling or stir frying.  The texture remains pretty much the same no matter what you do to them, but taste and texture improve with cooking and seasoning.

I have tried numerous brands over the years.  I have rinsed until I thought there should be no fishy smell but I've never gotten rid of the smell, no matter how many minutes I rinse or soak.  I have a package to try again because it's been a long time.