Kelp Noodles: Friend or Foe?

[Jeannine]

I was soooo excited to get my kelp noodles! Me - hater of sushi and anything remotely fishy - couldn't wait. I read every recipe on here. I got excited. Oooh I waited in anticipation, wondering what recipe I'd make first!

So, they came yesterday. And I opened the box and... well, there's nothing really wrong with them. They are clear, which I was prepared for. They were crunchy at first, which I was prepared for (and then they got soft). They are made from kelp. I was emotionally prepared for all of this.

But there is just something about them - I can't put my finger on it. They are just... odd. They just gross me out. I look at them and think of like, jellyfish tentacles or something. So now I have 11 packages in my fridge that I need a PLAN for. Got to get rid of them! And fast. They stare at me every time I open the fridge. Their presence is quite commanding, all 11 packages...

I turned the one I opened yesterday into a soup. I totally ignored their clear kelpness staring up at me. I was not fooled by homogenization. I've been trying to sell myself on their calcium - each serving has 15% of the dv, and at 3 servings per package - whoa! That's a GREAT source of calcium! See, Jeannine??? They're GOOD for you! Yum yum yum!

And yet... I cannot bring myself to open another package. Any suggestions on how else I can disguise them? And for those wondering, they are not fishy tasting at all. They have no taste - they are fine for anyone not inherently grossed out by sea vegetables. They're deeeelicious - want to buy some???? ;)

[jacsam]

I feel the same way about anything with a fishy taste....eeeak! But I have been really wondering about these because of all the positive comments on them but then most people seem to like the sushi recipes, I tried that once and it will never happen again....thank goodness I didn't have to deal with 11 packages. Sorry....can't say you sold me on buying some but I'll be interested to hear what ideas you get for using them up. Good Luck!!!

[deberaw]

Are serious about selling them? I'll buy some! I want to try them but not get a whole case...but I'll take 5 or 6 of them! e-mail me about cost etc.! Deb:D

[walnutty]

They do not have a fishy taste!

They really taste like nothing...:D

I think it is the look of the kelp noodles that is grossing Jeannine out. They are pretty funky looking. I can't eat them with anything but asian sauces because they are clear. I usually spiralize several other veggies and then mix them all together. So, there is a lot of color and I don't even notice the clear noodles mixed in with the orange noodles (carrots), white noodles (zucchini) and red noodles (red bell pepper sliced mega thin).

Do you ever go to raw potlucks? You could use them for that...OR maybe there is a raw friend that would like them?

I hope you find a way to use them!

[raven]

Some people have an aversion to seaweed. I happen to love them. I ordered kelp noodles but messed up and actually ordered the sea veggies. I'll keep them but they're packed in salt and I'll have to soak them well.

If you want to get rid of the kelp noodles, I'll buy the other half of the case.

Maybe they'll grow on you though.

Suzy

[CrazyDelicious]

I just got my case in the mail - and I agree that they are weird, but for me it is the texture of the fresh noodles. Very wet and crunchy and strange. Once they soften though, they are much more like the bean thread noodles I use to eat tons of!! So I can handle them - just not raw on salads. The look is ok too - they kind of look like clear and gnarly shirataki noodles.

[Sugar Snap Pea]

Jeannine, I know what you mean... I just had Nori for the first time tonight, a flat, dry seaweed sheet you can roll up veggies in...it was crispy and weird, had a faint fishy taste, I didn't actually dislike it, but after 3/4 of the roll, I had to take it off to finish the roll. Maybe I'm just not used to it, but I'm not eager to eat it again! :confused:

[tanishamarshall]

I am not to freaked out by sea veggies, I'll take some off your hand if you have some left. Email me if you have some left.

[Tirza]

I really do like fish if it isn't too fishy tasting. Tuna or Salmon is fine for me, Halibut, even trout. Funny, when I let myself think about it, the idea quite grosses me out, same as meat or poultry does. I guess it is just certain fishy tastes I like or dislike. So with all that, you'd think I'd jump right on the Sushi bandwagon - but I really don't get into it. I have crumbled up the sheets in a smoothie many times. I have used kelp and dulse etc too. Somehow I just don't care for the taste of the Sushi sheets. Wish I did. I am totally mentally fine with it. I believe it is healthy. ??

Anyway, I have also been holding off on those kelp noodles as well. I think they sound like those clear angel hair or rice or "glass" noodles you see in the Oriental section. That doesn't turn me off. I think I'd just rather stick to zucchini noodles. Unless....did someone say that the kelp noodles are loaded with nutrients that we need and might be hard to find elsewhere?

Please tell me how these are shipped? I was under the impression that they were in the frozen section. Are they shipped frozen?

[parsnip]

I found kelp noodles at an asian grocery, and now they are waiting patiently in my fridge for me to try them. I've read that they're less crunchy if you let them sit in whatever sauce you make for a while... I think someone suggested four hours... I'd like to be able to have them for dinner when I get home from work, but that means if I combine them with the sauce before I leave for work, it'll still be another 10 or so hours before I get home to eat them. Is that too long to leave them sitting in the fridge? Will they turn to goo?

I don't have a dehydrator, so that won't help me any. I have a hairdryer, though.... :)

[walnutty]

I've read that they're less crunchy if you let them sit in whatever sauce you make for a while... I think someone suggested four hours...

If you don't have an aversion to using nama shoyu, tamari or soy sauce then I recommend putting your noodles in a sealable container and using 1/8 cup of whichever you choose per package of kelp noodles. Shake it up and 30 seconds later you have soft noodles. Now, if you want to use the noodles with a non-asian dish (marinara or pesto sauce) you can rinse the noodles under water after softening. This really works! Good luck!

[Tropigal]

for some reason the shoyu thing didn't work forme....AT ALL.
no softer...just salty crunchy noodles.
that aside...i LOVE these!!!!
FOUR hours?
HECK no!
depending on the sauce about 30 minutes til they are soft!
rinse the noodles in very warmwater then toss in sauce.
30 minutes later it is dinner time.

[walnutty]

Tropigal,

I guess I should have stated that I use tamari, because that is what I use. I assumed that the other two would work also.

I put the kelp noodles in a strainer, rinse with distilled water, drain, put in a covered container with some tamari, shake it up and they are always almost instantly soft. I have to drain the excess tamari off or they get mushy.

Maybe nama shoyu and soy sauce do not work. I don't know? Obviously not if you have tried it. I use organic tamari because I am wheat intolerant. Maybe the wheat in nama shoyu affects the quick softening process?

Sorry if I gave out bad info...:(

[RAWorship]

Not opposed to the flavor (there is none).

Even the consistency is not too bad although I let mine sit in maranara sauce AND put them in the dehydrator for a while to warm and they still had more firmness than I would like.

But for some reason they just activate my gag reflex.

Can't really explain it. I will probably try them again with an peanut sauce instead. If it happens again, I'm done with 'em.

[KatK]

They're shipped just refrigerated. The package says don't freeze or dry them.

[rawnerino]

Hi all.

The Kelp noodles I bought from our Asian grocery store were very salty, in spite of rinsing them, and green in colour (sorry, I'm Canadian and that is how we spell colour!!). The noodles you are describing sound different--like you need to reconstitute them and colourless??? Not sure if what I bought is the same. I did them with the Satay sauce from this group and the sauce was delicious. Not completely convinced on the noodles....

[swingbolder]

I tried kelp noodles for the first time yesterday. The Sea Tangle brand which I ordered over the internet.

I made an Asian-ish almond butter sauce which had nama shoyu in it and soaked the noodles in it (after rinsing first with water) for something like 4 hours. I left them on the kitchen table in a tupperware. I did not dehydrate them or anything.

They got progressively softer and softer until there was no crunch left in them by the end of the four hours. They do not taste fishy at all like other seaweeds.

It really felt like eating a bowl of regular, cooked pasta. In the future, I will prepare the noodles in the morning and then eat them for lunch or dinner, which will give them plenty of time to soften up.

In short, kelp noodles are definitely a friend to me, not a foe.:)

[Jeannine]

Thanks DebRaw and DocSharp - I've sent you both emails for "the deal". I wish I liked these - it's funny how some foods produce such strong reactions from people. *sigh* I'll keep on enjoying spiralized zucchini 'n stuff.

And yes, for anyone whose curious, these don't have ANY taste - they are not fishy whatsoever.

[Lady Green Jeans]

Reallly sorry to hear you do not enjoy these. I had a glass Thai noodle recipe that was a little spicy (made it raw from a sad version) and absolutely awsome. The noodles do soften in the sauce (will soften more in the dehydrator). Nothing weird about these noodles--really are almost tasteless and can't deny the health benefits. Those aside--they are GREAT in recipes. Please give them another try if you can open your mind and attitude.

[carolg]

Jeannine,
Too late in seeing your message as I am local as well.

I just tasted them last week at rawluck and "love". Where you buy them from? I have to scout some local Asian markets perhaps.
carolg

[carolg]

Anyone order the 1# size vs the individual packages? Where?
Thanks.
carolg

[Jeannine]

I'm shipping 5 to Deberaw and 3 to DocSharp (tommorow, sorry for the delay you two), I had 1 pkg, my daughter wants to try one, that leaves 2 pkgs left if you're interested! :) I'm in Park Hill (by the zoo) and work downtown. Let me know. I bought them from the online site, hence the "big load" to unload.

[KatK]

They kinda grossed me out the first time I tried them. I just tried them again and they turned out great! I soaked them in garlic water for a long time (just threw in some chopped garlic with the soak water) and let them sit in Alissa's marinara sauce for a while and it turned out great :) My family is still giving them with that suspicious eye, so I guess I get it all to myself.

[Time2bloom4me]

Try it with this sauce.

--------------------------------------------------------------------------------

You have got to try out this recipie I made up. It's the best food I have eaten in a long time.

Cashew Chow Mein

First I made a Peanut type Sauce

1/2 cup of peanut butter or almond butter
1/2 cup warm water
3 Tablespoons Nama Shoyu
3 Tablespoons Agave
2 Cloves of Garlic Minced
2 Tablespoons sesame seed oil
about 1/2 to 1 inch of fresh ginger minced
1 tsp apple cider vinegar

Add all ingredients to taste and blend in the blender. So good and out of the world taste.

Then I took a package of Raw Kelp Noodles and rinsed them in water and cut them up into manageable pieces. I tossed the noodles in the sauce which was slightly warmed from blending and the warm water. I finely chopped up fresh carrots and zucchini and tossed them in. I threw in some raw cashews for crunch. Warm in the dehydrator for thirty minutes or so until noodles are soft and tender.

They are so Delish!!! It tastes like the best chow mein ever. If I had more vegies, I would of added snow peas and marnated mushrooms and other favorite vegies. The possibilities are endless.

[carolg]

Someone tasted one package, said it was too salty so I am buying them from her locally too.

I think she asked about the fishy smell too, but never experienced that tasting a raw dish at a "rawluck."

Any trick to loving them? My friend I believe softened them with water a little, or maybe she didn't. I remember her saying she used toasted sesame oil, which is not raw, lemon, salt, and nama I think. They were great in her Asian dish. What are you all doing to soften them? Thanks.

I've got now 11 packages to enjoy that are low in calories. My daughter is coming here from TX tomorrow and want her to taste them too. She's got Crohn's and IBD. She's coming to continue her NAET (allergy elimination) treatments and acupuncture with a local practioner...www.red-white.net...see testimonies....she will also have 2 ion cleanse foot baths each week, a total of 4 when here. She's had about 5ish so far but could be a few more. This time she's scheduled for I believe 8. It seems to be giving her relief so far.

carolg