(I am not talking about the Japanese yam flour and tofu noodles.) I am talking about 'linguini-like' noodles made out of, and looking like, tofu. I have a year old cryovac package and a newly bought pkg and figure it's time for me to try them out! Not much found from googling. How do you like to use them? Do they break up easily or can they hold their strands intact and be plated to look like a nest of pasta? If they don't break up, i thought it might be fun to deep fry some(like shallot frisees) or use them as a stuffing for inari pockets.... Do I need to blanch them first? maybe marinade?Thnx much for your help!