Not tried this brand but have used a couple of other brands of Konjac noodles / pasta and find them a very useful addition. They are used a lot in Japan and the Japanese swear by the health benefits of Konjac ( its a root with lots of insoluble fibre which is why the noodles / pasta are so low carb)
The thing you need to make sure of is that you rinse them really well, otherwise you get a horrible taste from the calium hydroxide (acidity regulator) liquid they come in I just tip them into a sieve and hold them under a running tap for a couple of mins and that rinses it all off. Most of them smell funny when you open the packet - again its the calcium hydroxide
I believe that many of the manufacturers are working to eliminate that very " in your face" bad smell ...some have already launched a 'no odour ' range, including rice, lasagne, noodles, spaghetti and angel hair. But, as you say, even with the older smelly varieties it is just a matter of a thorough rinse and the smell goes away.
I use these all the time, mostly for an evening meal ( using about 100g of whatever type, mixing them with some streamed vegetables and a bit of sauce/seasoning, topped with some protein like fish, usually with some grated/shredded cheese).
Dishes can become a bit watery/sloppy using this product but this can be avoided by dry frying , after the rinse,for a few minutes before adding the other parts of the meal.
The noodles etc take on the flavours of the other ingredients, in a similar way to pasta and rice.
BTW, it is possible to make your own ( glucomannan powder, water, lime water/calcium hydroxide) using a plastic pasta press ( some useful recipes on YouTube, although I've not done it myself).
I really like these noodles, although anyone contemplating using them would be well advised to start with a modest serving ( maybe 70 g) to avoid any digestive alarm. Build up from there.