I fell in love with this substitute noodle

I discovered this alternative to pasta noodles and bought it on a whim. I don’t actually make pasta, and I don’t think it works well for that unless you want a very thin noodle. The usual substitute to save calories is made of glucomannan, or konjac flour, which is a yam extract. This seaweed-based noodle is clear but does not soften well in water.
If you add (I sprinkle) baking soda to it, the noodles soften up in boiling water or cooking in a wok. Since it is 6-9 calories a serving of 1/2 cup, I add bulk without worry. What I have found: less baking soda gives me crispy noodles in the stir fry. More baking soda makes it taste salty, but that is okay with a low-sodium sauce, and it is glorious with stir-fried spinach. It melts in my mouth, and takes on the flavor of the stir-fry sauce.