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I buy tofu Shirataki noodles that has the appearance od spaghetti, fettuccini, macaroni and angel hair from various grocery stores in the US as well as order ramen and udon types from Japan.  I love these for lower carb and low Kcal noodle options.  

With any of these that come  from konnyaku, it needs thorough rinsing, boiling for few minutes and drained before using.  If used right out of bag just drained, there will be that unmistakeable konnyaku water smell.  You will not notice the smells if drained, rinsed and boiled first for any uses.

Do any of you use these for carb or kcal  control?  Even before watching my carb and kcal, I enjoyed regular Shirataki noodles in sukiyaki, nabe hot pots, and stir fries. Makes great japchae too. 

I thought of this because I just made us curry Shirataki tofu ramen for lunch.  Very tasty. 

Are those different from the normal Shirataki noodles, with tofu added?

I have tried Shirataki noodles. Having done low-carb for over ten years now, you try things sometimes... But honestly, I do not like them at all. The taste and structure are fine, but I really disliked that afterwards I simply did not feel like I had eaten. Or something that wasn't food.

Yes, with tofu added and usually House Foods brand. I only use Shirataki only for things like addition to sukiyaki (for texture contrast) nabe hot pot, japchae and just as a filler for stir fries because it absorbe the sauce.  I think the addition of tofu seems more substantial?  It seems to me.

Another Konnyaku food item I use all the time is mannan hikari rice.  Excellent product and sold at Amazon.  Normally use is reducing 30% kcal off with small amount of it.  You can go all the way to 50/50 rice and mannan hikari.  Makes very fluffy rice and works great for fried rice and pilaf.  I now use this, brown Japanese koshihokari rice with small amount of Mochi barley in my rice cooker.