View Full Version : Kelp Noodle Ideas
04-06-2011, 06:27 PM
I stopped by the Korean grocery store across from my office today and picked up some Kelp noodles. I was a little confused because initially I only saw the sea tangle noodles - and by that I don't mean the brand, I mean the ingredient. :confused But I went back today and saw the Kelp noodles right next to them:
WOW! Since I'm not sure if sea tangle = kelp, I got the Kelp noodles, but it's a Kilogram worth - over 2 pounds. :eat
So I have some questions ....
*How long do Kelp noodles keep once open?
*Can you freeze them? (I would think it's going to take me a while to eat over 2 pounds of them)
*What types of sauces are best on them? Do you have any favorites?
*Do I have to soak the noodles in lemon water first or something? What is the purpose of this?
I have done some googling and saw an earlier post, but I know different people login at different times so would really love ideas & recipe suggestions!
Thanks in advance!! :throwhearts:
Lady Green Jeans
04-06-2011, 07:39 PM
I adore the kelp noodles. Any recipe with a sauce, paticularly if it contains a little acid (citrus juice) helps make the kelp noodles surprisingly like pasta. they also seem to reduce in the thickness. Don't know how long they would keep but personally would have no problem using them within say a week to ten days.
I usually rinse the noodles and then snip them at both ends as they tend to be really long if you don't. Easier to eat that way.
Have made Alissa's Thai sauce but add kelp noodles, bean sprouts, cilantro and lime juice. I also spice it up some as I adore spicy food. Hope you have a blast experimenting.
04-07-2011, 12:47 AM
i don't know how people can eat these. my husbands and i made a thai dish with them that looked and smelled amazing. i managed to choke down half of mine while my man was to busy dry heavy between bites to get very far. i am not sure if it was the texture or the taste, maybe both. i have sworn on my life never to bring them home again. hope you had better luck.
04-07-2011, 05:35 AM
I'm only familiar with the Sea Tangle ones. I love them; especially Pad Thai. Texture is great after a few minutes in the sauce and flavor is only what you put on them. I often add a few to mixed green salads for a little variety.
Are the kelp noodles different?? Green?
04-07-2011, 08:12 AM
Are there any nutrients left in the kelp noodles after they are processed or are they nutrient free ?
04-07-2011, 08:21 AM
Are the kelp noodles different?? Green?
They are clear noodles. You can actually see the noodles in the picture I posted. It's the middle bag (the larger one). The top part of the bag, in that oval, is see-through. You can also see the dishes they made with the kelp noodles.
I've been reading a bit about the processing of kelp noodles and my understanding is that it's minimal so should still contain a lot of the benefits of the sea vegetables. That said, I am not planning to eat these regularly - I just thought they would be fun to try.
04-07-2011, 08:49 AM
Here is what I do with them. I soak some cashews then add some spices, garlic, sea salt, whatever, then make a creamy paste. I coat the noodles with that and then add some veggies. Let it all marinate together and it tastes wonderful. I have this when I crave a rich tasting dish!
Raw Angel Mom
04-07-2011, 10:11 AM
I make also a white sauce like Tori, except that i use macadamian nuts. I add a little bit of lemon juice, terragon, himalayan salt and a green oinion. I use the vitamix to blend it. No more then 1 cup of nut otherwise it will be hard to blend. You can add water until it is ok with blending.
If you want spicy or strong taste, you can add garlic and cayen pepper.
I love these noddles, i am not sure which brand i have but i buy them from youpal and natural here in Canada on line.
p.s Typically those noddles are crunchie, but if you add a lot of sauce and let it sit in the fridge for a little while, it will get soft like a real noddles. Just a tip.
04-07-2011, 12:12 PM
I'm interested in the nutrition. Never had these and see them in many raw dishes, so I'm game to try them.
I've never understood how they're clear and minimally processed if actually raw. It just boggles my mind.
Any info or links anyone has would be awesome!
04-07-2011, 12:58 PM
would seem the place to go. I've eaten this brand - like others have said seaweed is mostly a gel and an excuse for sauce so you need to soak it a bit to get the noodle texture.
PS the FAQ page says they are raw - peeling gets the green out.
PPS my fave recipe is sesame oil and tamari with peanut butter as a sauce. top with fine greens - chilli or maybe a bit of finely shredded lemon peel or sprinkle with fresh thyme
04-07-2011, 11:54 PM
i might have to re-try these since i seem to be the only one repulsed by them. i did not let them soak at all and used very little sauce. why doesn't the package suggest soaking them? i have a hard time believing something that tastes and feels like plastic could be raw.
05-27-2011, 11:55 PM
When the outer skin of kelp is removed, the inner portion of the kelp actually looks just like the noodles,basically the "meat" of the kelp is clear looking.....I kinda like them on the crunchy side when using in a salad lol...my dogs like them too :dance:
05-28-2011, 02:56 AM
Might be worth taking a look at this.
05-28-2011, 03:44 AM
Kelp noodles and related foods like konjac are not new to me since they're commonly used in Japanese cuisine (I'm not Japanese but have eaten a lot of Japanese food) and honestly, they were really meant to be used in Asian dishes. I find that they are horrible and very difficult to eat when they're used as pasta. The texture is so off-putting to me since it's so chewy and unlike real pasta. So I would recommend trying some Asian style recipes with them.
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