Kelp noodles are great! These may look strange, maybe like they made out of plastic, but these sure are edible and healthy. They are like rice-based glass or cellophane noodles but are made out of sea vegetables (kelp and sodium alginate from brown seaweed) and water and can be used just like any other type of pasta noodle. Kelp noodles are a raw, vegan and gluten-free alternative to pastas made out of rice, buckwheat, wheat, and other grains. Think of these noodles like other raw vegetable “noodles” made with “spiralized” zucchinis or cucumbers (this is the slicer I use, and here are some delicious looking recipes) or like cooked spaghetti squash. Since kelp noodles are made out of seaweed, they are rather nutritious, containing your daily value of 15 percent calcium, 4 percent iron and 4 percent fiber, only 6 calories, and no carbohydrates. That’s pretty amazing for a food is that is clear!
Kelp noodles have an extremely mild seaweed flavor and are very easy to season with herbs, spices and dressings. It’s usually a good idea to use some sort of acid in your sauce to marinate the noodles and soften them, unless you like your noodles a bit crunchy. Although the noodles are healthier for you raw, you can cook them with stir-frying or boiling. Kelp noodles are good in soup, salad and pasta dishes. Your possibilities are really endless, since these noodles are so versatile. Sea Tangle Noodle Company makes plain and green tea flavored kelp noodles, and Gold Mine Natural Foods also makes plain flavored kelp noodles, too. There are all sorts of recipes I want to try making with kelp noodles. I’m going to post some more recipes that I want to try out and got a few from the back of the Sea Tangle Noodle Company kelp noodle package.
Kelp Noodle Salad
I adapted this recipe from one that was printed on the back of the kelp noodle package so that we have actual quantities and not just a list of ingredients.
Serves 6
Ingredients
1 pkg Kelp Noodles, rinsed, cut into desired length
3 – 6 T Honey Mustard Salad Dressing
3 Cucumbers, trimmed, seeded, thinly sliced or spiral cut to desired length
6 Carrots, trimmed, sliced thinly
Salt, to taste
Directions
Combine the ingredients in a large glass mixing bowl with a wooden or plastic spoon. Set the sauced noodles aside for 20 to 30 minutes to soften them. Stir in salt to your preference. Serve.
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Kelp Noodles with Marinated Carrots & Daikon Radish « threechickstalkingaboutfood July 3rd, 2012 at 01:12
[…] Noodles with Marinated Carrots & Daikon Radish Adapted from many of Ani Phyo’s kelp noodle dishes in Ani’s Raw Food Asia This is recipe is mostly raw, but can be completely raw if you […]
Peanut Miso Noodles « threechickstalkingaboutfood July 7th, 2012 at 12:43
[…] is another kelp noodles recipe that I want to try out from Sea Tangle Noodle Company. I have a few more that I will post […]
Tamari Wasabi Noodles « threechickstalkingaboutfood July 11th, 2012 at 07:01
[…] you should; I would use liquid amino and maybe a seasoned rice wine vinegar to make it. Since kelp noodles really absorb any flavor you mix them with, they are a perfect ingredient to mix with wasabi […]
Chicken & Kelp Noodle Stir-Fry « threechickstalkingaboutfood July 13th, 2012 at 07:19
[…] I love stir-fry dishes and using my wok! I have a electric wok and wish I had a cast iron one. I also have at least two stir-fry cookbooks and actually got rid of several others during my spring pre-moving purge. These dishes are pretty much one-pot meals, which is marvelous, since this means there are fewer dishes to wash. Stir-fries are also usually less complicated, too. Woks aren’t just for cooking Chinese and Japanese dishes; you can cook all sorts of sautes in them from any style of cuisine. Here’s a tasty looking stir-fry from Sea Tangle Noodle Company that uses kelp noodles. […]