Kelp Noodles
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Kelp Noodles by Sea Tangle can sometimes be hard to find in your local grocery stores. It depends on where you live, but you never know, I have seen an increase of these popping up. I often find mine at WholeFoods, online, and in nutrition stores.
Sea Vegetable
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, stir-fries, broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, 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. Just rinse and add the noodles to any dish, and they are ready to eat!
- The kelp noodles are shelf-stable in the package for up to six months, so stock up and save. Please refrigerate after opening.
- Kelp noodles are made from seaweed and contain virtually no starches and only six calories per serving.
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Kelp noodles have a neutral flavor, meaning they pick up whatever flavors you use with them — salty, tangy, or even sweet.
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These kelp noodles offer fantastic support for those looking to control their weight or blood sugar levels. Because kelp noodles have virtually no calories and contain only 1 gram of carbohydrate per serving, they can be part of a healthy plan for sensible weight control and blood sugar control.
- Sea Triangle brand, kelp noodles are raw food. They do not undergo any heating over 100 degrees Fahrenheit.
What are they made from?
Water, kelp, sodium alginate.
(Sodium alginate is a sodium salt derived from brown seaweed. It is known to help remove heavy metals from your body.)
Nutritional Facts:
Serving Size 4 oz:
- Calories 6, Calories from fat 0
- Total fat 0 g, (0% DV)
- Sodium 35 mg (1% DV)
- Total Carbohydrate 1 g (0% DV)
- Dietary Fiber 1g (4% DV)
- Sugars 0 g
- Protein 0g (0% DV)
- Percent Daily Values (DV) are based on a 2,000 calorie diet. Calcium 15%, Iron 4%,
To Soften the Noodles:
- Soften with baking soda – Rinse the noodles, place in a glass bowl and cover with warm water. Add 1 Tbsp (per bag) to the noodles and stir to help disperse the baking soda. Soak for 15-30 minutes. Drain and rinse thoroughly, cut to the desired length, and set aside.
- Soften on the countertop – Rinse the noodles and place them in a bowl. Add enough water to cover the noodles, add lemon juice and salt. Cover and allow them to soak overnight on the counter. When ready to use, rinse, and serve.
- Soften in the dehydrator – Rinse the noodles and place them in a bowl. Add enough water to cover the noodles, add lemon juice and salt. Place the bowl in the dehydrator and warm the noodles at 115 degrees (F) overnight or 145 degrees (F) for a few hours.
- Soften in Braggs Aminos, Tamari, or your desired “soy sauce” – Rinse noodles and place in a bowl. Toss in your soy sauce and allow it to marinate for a few hours or overnight.
© AmieSue.com
where can i obtain kelp noodles…very interested..ty
Imani, you can order them from here if interested..
http://astore.amazon.com/nouraw-20/detail/B001I43F9A
I made an incredibly yummy dish with raw soaked kelp noodles for lunch… dressed with raw almond butter (1 tbsp), tamari (1 tsp), minced garlic, ACV (3-4 tbsps), chipotle powder (to taste), and a touch of sesame oil (maybe 1 tsp-ish). Incredibly yummy and so filling.
Oh wonderful Carrie, sounds delish! Thank for sharing it!
Hi
I am brand new to the raw food diet and just wanted to say I love your site and your recipes!
I would like to try these kelp noodles. I have a Whole Foods here but was wondering would they be in the vegan fake dairy section or are they on a shelf.
Thanks so much :)
Hi Gina, welcome!
I found mine in the Vegan cooler section, if you don’t see them there, ask an employee. Have a great day, amie sue
I ordered the kelp noodles as you guided above. Just received them….yay!
Leaving that for Sunday, I go on vacation next week Wednesday and boy am I looking forward to trying out more of these dishes.
I live in Trinidad & Tobago, so we don’t always have some of the ingredients you mentioned. I’ll probably be writing you more for a bit of advice, hope you won’t mind:-)
It is always fun to try new things. I am so glad that you stepped out of your comfort zone to test these out. I know it can be hard to get some ingredients… I have to order some myself. You are always welcome to ask questions… that is why I do all this… to help (when I can) Have a wonderful vacation! amie sue
I have some kelp noodles on hand! Which of your recipes use them? I am having no luck searching the site (low techy here).
Good afternoon Adele,
I don’t use kelp noodles all that much so that might be why it was hard to find recipes in the search menu. I will say however that you can use kelp noodles in place or combined with veggie noodles, so dig through the main category (link below) and see if some flavors sound good to you.
https://nouveauraw.com/raw-recipes/main-dishes/
Blessings, amie sue
I have yet to find any reliable source who has actually been to their production site in person. Years ago when they first came out I researched the process , since I didn’t feel very good after eating them. They are made from sodium alginate, which is neither raw nor natural. Some pretty harsh chemicals are involved in the process of extracting it to get the powder to make the noodles. You can check it out at https://www.kimica.jp/en/alginate/process/. I definitely wouldn’t call this a healthy food and recommend we eat actual seaweed instead of these “noodles”.
Thanks for sharing your findings. If you enjoy eating seaweed that would be a great choice. Have a blessed holiday! amie sue