Email from Kelp Noodle company

[eachpeachpearplum]

I email the company that make the kelp noodles about their manufacturing process and this was their kind reply:

Hello Erin,

Our kelp noodles are indeed raw.
They are not heated at any time in the process of being made.
We use sun-dried kelp, made into powder and the water we use is below 100 degrees.

I hope this information is helpful to you and your fellow raw foodists!

Sea Tangle Noodle Company

http://www.kelpnoodles.com/

Cheers,

EPPP

[tvillemom]

I would love to order some, but 12 packs per case...is that like, 12 servings? I'm afraid I would either eat them ALL in one week, or try to "save" them for later (because of the price) and they would spoil.....sounds dumb, I know, but I think this is what I do with alot of my treats, SAVE them, which sometimes mean they go bad before I eat them.

Can you advise? Is it one serving per package?

[JennaBoBenna]

ugh! I was so disappointed with these! I can't take the texture! bleh!

tvillemom-the packages are pretty big, I'd say maybe two large servings or maybe even three! It really depends on how much you eat, I think.

[subbacultcha]

I wish I could get them in the UK :(

[tvillemom]

Jenna: Can you describe the texture?? At $30 (or MORE) for a crate, it's rather expensive to take a chance!

[Yana]

I was going to ask the same, tvillemom! ;) I already ordered from them today, and am hoping i don't have to call and try and cancel it.

[Ginger]

ugh! I was so disappointed with these! I can't take the texture! bleh!


You & me both! But wow that's way cool they are raw I didn't guess they would be!

[JennaBoBenna]

Jenna: Can you describe the texture?? At $30 (or MORE) for a crate, it's rather expensive to take a chance!

It's really hard to describe, there's not a lot of stuff with this sort of texture.. but after thinking about this, and this example is totally gross, it's like biting into animal cartilage(like on a drumstick or ribs or something). :o not quite as dense as cartilage...a little more airy. a little springy.
I hope this helps, and sorry for such a gross example, it's the only thing I can think of to compare it to. :o :rolleyes:

[maui_butterfly]

i like them. tossed with sesame oil, sesame seeds, garlic, cilantro, scallions, a bit of agave and sea salt.

[Yana]

hmmm, has anyone tried shiritake noodles before? Are they like those? They fit your description, Jenna. Thanks!

[eachpeachpearplum]

It's really hard to describe, there's not a lot of stuff with this sort of texture.. but after thinking about this, and this example is totally gross, it's like biting into animal cartilage(like on a drumstick or ribs or something). :o not quite as dense as cartilage...a little more airy. a little springy.
I hope this helps, and sorry for such a gross example, it's the only thing I can think of to compare it to. :o :rolleyes:

ha ha ha, great description, love it :D ! Yes that 'bout sums it up however on another post it was mentioned that if you marinate the noodles they become pasta like in texture.

[Eveleaf]

Would someone please describe the taste? A bit fishy?

[VeggieMel]

I love them. I like the crunchy texture and the taste is sort of neutral which I like because I eat them with pesto sauce and marinara sauce.

[Stina]

I put these in my dehydrator once or twice a week with different sauces and they soften up to be very very much like SAD pasta. I find them completely tasteless, which is fine with me.

[subbacultcha]

hmmm, has anyone tried shiritake noodles before? Are they like those? They fit your description, Jenna. Thanks!

I used to LOVE shiritaki noodles. They were the safest food ever, a whole packet was like 20 calories and like eating pasta. In fact I might pick some up next time I'm the the Japanese shop, I know they're not raw but in effect they're like a fibre supplement, not really food.

Sorry this is completely irrelevant because I've never had the sea tangle ones so I can't compare :rolleyes:

[walnutty]

I get these at Whole Foods Market. Yes, I know, I am very lucky!

They are crunchy unless you marinate them for awhile.

They are tasteless, so go with every kind of sauce. I do not like "fishy"
flavored anything. These are not fishy, but completely tasteless.

They are very, very low in calories (next to nothing). The package states 3 servings, but once you rinse them before using (which you need to do) and mix with a sauce...they shrink a lot. I would say once rinsed and put in sauce that a whole bag is about 1 cup to 1 1/4 cup of noodles...not very much.

Hope this helps!

[GypsiAnsara]

My kid likes them crunchy, and my husband puts them in his salads, but I don't like them crunchy. I haven't had luck softening them yet. So for those of you who have had luck, what EXACTLY do you do? (what kind of sauce? how long do you marinate it? how long in the dehydrator? covered? Can you marinate it to soften in the fridge?? I want this to work!

BTW, they seem to keep just fine in the fridge in their bags. I just opened one I had in there for maybe 2 months and it was fine. They sell them at our local grocery store (at the fish counter! blech!) and health food store.

Thanks EPPP for posting this letter from the company :)

[VeggieMel]

The package states 3 servings, but once you rinse them before using (which you need to do) and mix with a sauce...they shrink a lot. I would say once rinsed and put in sauce that a whole bag is about 1 cup to 1 1/4 cup of noodles...not very much.

Walnutty, are you using Sea Tangle kelp noodles? Because my experience with them is very different. For me they haven't shrunk with rinsing at all, and I am amazed at how many servings I get out of a small bag.

[Stina]

My kid likes them crunchy, and my husband puts them in his salads, but I don't like them crunchy. I haven't had luck softening them yet. So for those of you who have had luck, what EXACTLY do you do? (what kind of sauce? how long do you marinate it? how long in the dehydrator? covered? Can you marinate it to soften in the fridge?? I want this to work!

BTW, they seem to keep just fine in the fridge in their bags. I just opened one I had in there for maybe 2 months and it was fine. They sell them at our local grocery store (at the fish counter! blech!) and health food store.

Thanks EPPP for posting this letter from the company :)

Try any sauce but I especially like Alissa's Thai sauce on them and sometimes the marinara sauce. The only thing I do is add extra water to it and occasionally stir it up to keep it soft in the Ex-calibur. I was surprized it only takes a few hours in the dehydrator to get lovely soft at a very low temp. Keep experimenting! It's so worth the "comfort food" texture I can achieve with this product. And I haven't covered it nor marinated it in the fridge, but someone on the board didn't have a dehydrator and said they still softened up just at room temp. Let us know!

[kaybee]

hey jennabobenna--

that description of the consistency of the noodles (ie animal cartilage) was REALLY GROSS. but, i agree, kind of right-on. i tried them the first time at a raw foods restaurant this weekend and wasnt really impressed. i didnt expect that weird al-dente springiness....blech. hopefully theyre better when marinated.....

kb

[walnutty]

Walnutty, are you using Sea Tangle kelp noodles? Because my experience with them is very different. For me they haven't shrunk with rinsing at all, and I am amazed at how many servings I get out of a small bag.

Yes, I am!

I cover them with sauce, which ever one I am using, let them marinate in the refrigerator over night and then put them in the dehydrator for a few hours to "soften". Since they have a high water content it is most likely the time in the dehydrator that "shrinks" them. It is barely one serving coming out of the dehydrator.

[klomasius]

A 'cartilage like' texture eh? sounds erm.. interesting.

But seriously, that description sounds kind of like a seaweed salad, you know, the kind you get in the sushi bars, all green and noodle thin.

Is it anything like that consistency? I really like seaweed salad consistency, so this would suit me fine.

[Time2bloom4me]

I purchased some noodles yesterday. I searched high and low to find the expiration date. They say the last until june 2008. I wonder why they last so long. Normally only the super pasturized things like soy milk last that long. Any Ideas? Usually raw is very perishible.

[Evie]

I believe it has such a long expiration date because it is sun dried. Dried foods usually last longer overall if properly stored.

[tanishamarshall]

I purchased some noodles yesterday. I searched high and low to find the expiration date. They say the last until june 2008. I wonder why they last so long. Normally only the super pasturized things like soy milk last that long. Any Ideas? Usually raw is very perishible.

That is a great question, I wonder if they are pasterized, but Elvie brings up a good point as well dried foods last longer.

[VeggieMel]

Yes, I am!

I cover them with sauce, which ever one I am using, let them marinate in the refrigerator over night and then put them in the dehydrator for a few hours to "soften". Since they have a high water content it is most likely the time in the dehydrator that "shrinks" them. It is barely one serving coming out of the dehydrator.

oh, all I do is rinse them with water briefly before eating them.

[Befronia]

That is a great question, I wonder if they are pasterized, but Elvie brings up a good point as well dried foods last longer.

They are packed in a sodium alginate solution which preserves them. They'll last for up to six months if left unopened in the fridge. You can learn more about them here (http://www.reallyrawfood.com/kelp-noodles-exposed/). There are pictures and descriptions about how to fix them. Personally, I love them and I eat them every day. If you call the company, you can get them in pound packages which is cheaper than a case of 12 ounce packs.

[CrazyDelicious]

Darn! You can only order these in the US! :(
Maybe I should send them an email suggesting they ship to Canada! :rolleyes:
(And to the UK for subbacultcha!)
But I would love to try them - I don't eat nearly enough sea veggies ...

[subbacultcha]

I have found 'Sea spaghetti' on www.seaveg.co.uk (good website for the UK people by the way, I got irish moss on there which I couldn't find anywhere else, shipping is cheap and delivery is quick) which isn't the same but may be good too. As I understand it the Kelp Noodles aren't green because the outer coating has been stripped off, and with this Sea Spaghetti it is in its natural form...Probably better nutritionally, but I imagine it tastes somewhat fishy! I think I will order some soon, so I can give feedback to everyone.

[Yana]

In case anyone hasn't read my other posts- the secret is adding tamari (i assume nama shoyu would work just the same, maybe even a lot of salt, and then washed off?) to any sauce you use them with. They soften very quickly without dehydration.

[velocycling]

We had those noodles today. CheFlandria made a Korean Chap Cha. It tastes like the real thing. :D Very Good.

http://cheflandria.com/

[raweater]

Darn! You can only order these in the US! :(
Maybe I should send them an email suggesting they ship to Canada! :rolleyes:
(And to the UK for subbacultcha!)
But I would love to try them - I don't eat nearly enough sea veggies ...

I've just emailed them to know if they can ship to Canada. I'll let you know what they say.

[CrazyDelicious]

They ship to Canada!!!!!!!!!!!! :D
Here is the response I got - I sent an email as soon as I read the thread :rolleyes: The shipping cost is pricey though! And 11 packages sounds like alot - what is the expiry date like on the packages? Can I store them for a while? And hey - does anyone want to get in on the order? I am in Toronto.
After I read the Chap Cha Recipe from CheFlandria I HAD to get these!! I miss Chap Cha!

Hello,

We can ship to Canada! The cost is $23 for shipping via USPS, but only 11 packages fit in the flat-rate box, which is the best deal for shipping.
Whole Foods carries our products, but not yet in Canada.
You can place your order online with your Canada address.

Thank you,
Sea Tangle Noodle Company

[raweater]

I also got an email confirming they ship to Canada. I asked if they could ship half a case (6) and am waiting for their reply to that.

What's the Chap cha recipe?

Thanks

[CrazyDelicious]

Check out velocycling's post - it links to CheFlandrias site/recipe. Chap Cha is a spicy delicious noodle dish. The noodles in the pic look like the real thing!! (traditionally made with chewy bean thread noodles) I can't wait to try it...
Raweater, I will prob order a whole case or more depending on how many people I know want to get in on some. Are you close to Toronto?

[raweater]

I'm in Quebec, how were you planning on redistributing them?

I'm still waiting for an answer on half a case, I may also order 11 (did they tell you if they adjust the price and charge you for only 11 or do they still charge you for 12 but send 11?).

[Rawmommie]

It took me a while to go through a case, but they never went bad.

I was a little disappointed b/c I WANTED them to taste like seaweed and they DO NOT! They have no taste AT ALL. None. And I would describe them as CRUNCHY (I've never had animal cartilage. LOL)

I put mine on my salad's for the most part, I never did find a good way to soften them and get rid of the crunch.

[GypsiAnsara]

I think the trick to getting them to soften is in the marinade... when I made Alissa's pad thai sauce they did soften, very much like bean thread noodles.

I noticed a couple other people on this thread said that they soften when you use nama shoyu.

Also, they absorb whatever sauce you put on, so it's sort of like using tofu - in that it doesn't really have flavor on its own, but what you marinate it in.

[velocycling]

Chef Flandria use the kelp noodles today to make a Vietnamese Noodle dish called a Bun.
http://cheflandria.com/2008/02/03/bun-and-almond-cheese-sunday/

[angelulu]

Just found the kelp noodles at my WF! I am soooo excited to try them out in some recipes!
I wish that Chef Flandria would share her bun recipe... it looks delish!

[Eilene]

I just ordered another case of these. The first time I tried them, they were just ok. Then someone posted a recipe using them called Cashew Chow Mein. I tried it and I'm in LOVE. This is totally amazing. When I put them in the dehydrator for about 1/2 hour...they end up tasting like they are cooked, just like pasta. I make one serving with a whole package and eat it all. Next time I'm going to try it with marinara & cut up veggies!! Here is a photo!

[VeggieMel]

Eileen,

The photo of cashew chow mein looks beautiful. Can you post the recipe?

[Eilene]

Here is the link...
http://www.rawfoodtalk.com/showthread.php?t=37350&highlight=Cashew+chow+mein

Enjoy!!

[virginia]

these kelp noodles from the links i've clicked on do not look like unprocessed raw kelp to me, kelp is green, these are translucent and white, how could they be raw?

[raw_danceruk]

Uk guys, you can order them direct from ireland :D

or Funkyrob..

[Vivafree2]

I am in Toronto - and can take some:)

[annabella]

I am just wondering why kelp noodles are white, while kelp itself is dark green?? do they bleach them in some way?

[JennaHoneyBear]

I am just wondering why kelp noodles are white, while kelp itself is dark green?? do they bleach them in some way?

only the outside of kelp is green

[Smileen]

There is a question of how hot the machine gets when the kelp is made into a powder.