Shiratke noodle are suddenly everywhere. First I read about them in a NY Times piece on Lisa Lillien, aka Hungry Girl. Then, someone at work mentioned them. Then a friend told me about them.So I bought some. After rinsing them to get rid of the fishy smell, then frying them in a bit of olive oil, and topping with some homemade pesto, I can honestly say they're merely edible. A vehicle for a sauce maybe, an interesting enough texture, but my taste buds would never confuse it with real pasta.I'll just stick to the real thing. I'd rather eat less, and enjoy more.