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Kelp noodles look and taste like Chinese glass noodles. They come in the same little plastic pouches, which you just snip open and they are ready to eat. Although they are pretty tasteless as they are, they are transformed by any of your favourite raw dressings - from plain hemp oil and tamari, to pesto, tomato sauce, or mayonnaise. They are one of those heavenly foods that are so much fun to eat, you can't believe they score high in the nutrition department as well. Kelp noodles are made in the USA. One packet contains two good servings.
Check out Kate Magic's Umami Kale and Kelp Noodles recipe on KateMagic.com.
Sea Tangle says, "We use sun-dried kelp minus the green outer layer, which is a skin. What is left is white and looks very much like our noodles. The dried kelp is made into a powder, which is then added to water and sodium alginate, and then made into the noodles. No heat is used in the process of making the noodles."
Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories. Their noodle form and neutral taste allow for a variety of uses including salads and soups, while their healthful content provides a rich source of trace minerals, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles
Best of all, no cooking is required. See "How To Use" below, for preparation tips.
Kate says, "I always have a bag of kelp noodles in the cupboard, as my fallback if I'm out of inspiration for what to do for dinner. I love them in a creamy dressing with some sauerkraut or kale. You can find lots of recipes in my books."
Water, Kelp, Sodium Alginate (extracted from brown seaweed, used as a stabiliser and acts as a thickener and emulsifier).
|- of which saturates
|- of which sugars
We get all of our kelp sourced from farmed waters of southern oceans of South Korea. They are highly regulated and protected by the government. When the kelp (KONBU) is harvested, it is sun dried and when ready the outer skin is peeled off by hand. We do this because we take the inner fleshing of the kelp and it allows its neutral taste-without diminishing the nutrients. The kelp is then grounded up and sent to us in a powder form.
Once we receive the kelp we are able to combine the kelp powder and water in a giant mixer and turn it into a noodle form through our specialized strainers. Furthermore, a natural compound within the kelp called sodium alginate is what allows the kelp and water to be bonded back together into a noodle form.
During the process from farming to manufacturing of the kelp noodles...there is no cooking or boiling involved. The water that we use is regulated at 101 degrees.
Kelp noodles need no cooking, but you can't just eat them straight from the packet either. Well, you can, but they don't taste the best! Here are our top tips for Kelp Noodle preparation: