Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), green tea 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, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for.
If you like the extremely crunchy texture of kelp noodles, try the original Sea Tangle Kelp Noodles. These are thicker and remain crunchy even after boiling. Our favourite way of using this is in cold salads.
If you like the chewy vermicelli noodle type of texture, try Sea Tangle Konaberry Kelp Noodles. You must cook it in an acidic sauce to make it soft. They are much thinner and will become chewy/soft after 10 minutes. Alternatively, you can soak the noodles in acidic liquid (vinegar or lemon juice) for 30 minutes, rinse and use as you would with regular noodles. Our favourite is using it for soups, this type absorbs the flavours beautifully. If used raw (directly out of packaged and rinsed) these noodles will remain crunchy.
Their unique crunchy 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. Just rinse and add the noodles to any dish and they are ready to eat!
Storage: Can be kept in pantry. Once opened, store in water and refrigerate. Do not freeze or dry.Last Updated: 2016-07-23 16:29:12