I have these on my shopping list.
I MISS noodles and these were brought to my attention as a "low carb"
noodle. I've done some googling and they look promising.

I assume I can treat them like any oriental noodle, or even use a meat,
mushroom and tomato sauce with them to make spagetti.

What is the texture like and are there any hints or cautions on cooking
them? Are they a soy noodle? Do they cook to mush easily?

Do any Austinites know if My Thanh sell them and if not, where can I get
them in Austin?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson