Hueyduck wrote:

The "rince" step seems to be the only one averyone agrees with. Because
of the funky smell when the packages is opened, I guess

Apparently they don't work dry so they have to be packaged wet. The
noodles are tender so it is very easy to convert them from noodles into
very small pieces.

I'm currently searching the ingredients to make them (glucommananne
powder and calcium hydroxyde [this is called something else in the US
kitchens, sth like 'xxx lime']

They are made from a root vegitable that gets translated into English
various ways. Turnip or radish. I do not know the exact plant used.

Calcium hydroxide is slake lime I think. Extremely strong and
corrosive. Be extremely certain every speck is consumed well before it
touches your body. Slake lime will burn through the skin. A chemical
that strong is usually for treating olives or other pickling
applications done on an industrial scale. I would resist the temptation
to do it at home.