It’s a pity when the idea of tucking into a bowl of pasta can elicit practically the same reaction among some women as fixing yourself a lard sandwich. Still, Shirataki Tofu Noodles can help trick the senses into thinking that one is guiltlessly carbo-loading.

These precooked, opaque, slippery noodles are made with Konjac flour, which comes from the root of a yamlike Asian plant. Since they’re only 20 calories per serving, users feel free to dress them up with marinara and Parmesan or Indian dal, or even bake them into a sweet kugel.

First-timers, be warned: Upon being released from their clear, goldfish container-like bags, the noodles actually smell a bit like, well, goldfish. In fact, Shirataki Tofu Noodles stink. But after a quick drain, rinse, and, if desired, a few minutes of boiling or sautéing, they’re ready to be folded into a variety of cuisines.

It usually takes a few go-rounds to get the prep routine down, but you’ll quickly get hooked. Once you heat them up and add accoutrements, they are a joy. [via]