It does, but it’s actually made from the insoluable fiber of the konjac root, aka glucomannan powder. Americans mostly know it as a low-carb substitute for wheat pasta, but it has been eaten in Japan for centuries as a delicious food in its own right. IMO, it doesn’t have much flavor at all of its own, but it is a good carrier of flavor. The texture is closest to rice noodles, but a bit springier and more toothsome. The thicker the noodles, the more the texture becomes almost squid-like.
I’ve tried a few shelf-stable brands from Amazon as well as some fresh ones from Hmart, and in my experience, the shape/size of the noodle plays a bigger role in overall impression than the brand. I liked this brand of rice-shaped shirataki, but husband thought the texture was weird due to the shape/size: https://www.amazon.com/gp/product/B07SH73NVV/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 However, he loves these flat fettucine: https://www.amazon.com/gp/product/B08LP76SZX/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1, as well as the fettucine I make myself using glucomannan, pickling lime and a pasta press.
The shelf stable brands are convenient but extremely expensive in comparison to the fresh brands I buy at Hmart. These J Basket brand noodles (long and thin spaghetti, basically) were $2.99 for 14 oz at Hmart last week, compared with $8-9 for 14 oz of shelf stable brands (they usually come in 7 oz pouches and cost $4+ per pouch) https://yummybazaar.com/products/jfc-shirataki-noodles-white-yam-14-oz-397-g?variant=38135746887859&gclid=Cj0KCQiA_bieBhDSARIsADU4zLcGwgyav7EKNsSchhx1SaWitKldlbYM-PLJAywz7gNWj8u9tawBQUUaAtHpEALw_wcB
IMO 14 oz is a good amount for two servings of a side dish or underlayer. The noodles are 97% water, so they are not filling at all unless you sauce them with something rich/bulky. IME they are much better as a sub for rice or rice noodles in Asian dishes than as a sub for wheat pasta - they get lost in thick tomato or cream sauces and since they don’t exude any starch, butter/oil sauces just slide right off them. I like them as a base for mapo tofu, stir fries of all types, Thai curries, or as a ramen noodle sub in a rich broth. The rice shape makes really good fried rice (IMO, DH disagrees). Lots of traditional Japanese preparations out there as well.
One more important detail - glucomannan is also used as a fiber supplement to combat constipation. Eating shirataki noodles in large quantities, especially if your system is not accustomed to them, could have unexpected effects. Proceed with caution! 
