I have used them, and I do like them, but they are... I won't say an acquired taste, as you never really learn to love them, but you do get used to them. They're a bit labor-intensive, as you have to rinse them VERY well and dry them before using them. You'll want to cook them, but not more than a few minutes, otherwise they get rubbery. Also, the shipping charges on that site are astronomical (though I can get an identical product at my local Whole Foods).
Honestly, if you want noodles without the noodles, get yourself one of these spiral slicers. It's only 30 bucks, and it quickly pays for itself. Zucchini, rutabaga, daikon, turnip, and no doubt some other vegetables make fabulous noodles. (Rutabaga is my favorite as it stays firm when you cook it, approximating pasta in texture.) Also useful and about the same price is a good mandoline (I have this one): If you score a zucchini lengthwise into a few narrow sections but don't cut all the way through, then slice it thin on the mandoline, you get nice linguine-style "noodles." Just be sure to USE THE SAFETY GUARD. I've julienned my fingers on more than one occasion.