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I hope it's ok to post about kelp noodles since they aren't totally raw but I like them enough that I'd like to finish off my last bag eventually.
I covered them with warm water and lemon juice and they sat for a few hours. They were still hard and plasticky bit I ate them anyway because I was hungry. This happened w my last bag too. Any ideas whet went wrong?
I could never get them to "go soft" either, so I stopped purchasing them. I know that probably doesn't help you much, but it is what I ended up doing. I just gave them up all together!
Oh I'm sorry that happened to you too.
I've had kelp noodles out of the same shipment that worked just fine, but these didn't. Hm.
Usually when I eat mine, they have that rubbery crunchy texture but I don't mind it. The other day though, I had half a package that was sitting in a container of water in my fridge for about a day, and I dried them off and covered them in cashew "alfredo", and then on top of that I put mushroom slices I marinated over night with olive oil and spices, and I don't know what happened, I was freaking out, but, the noodles got so soft for some reason! Maybe it was all the oils...
Rinse them first, then add lemon juice and wait it is soft. I usually keep the lemon juice.
Only use lemon juice NO water. Once this is soft, you can rinse them again with water.
On another note entirely, I don't think they are raw. They are highly processed that is for sure. John Kohler has a little vid on kelp noodles. There is not much info in it but it does give pause for thought.
I don't eat them anymore, i have never felt they were good. I much prefer using zucchini or squash or another hard vegetables.
Squash and courgette are very good but I also like sea spaghetti which is a type of sea weed - no processing except low temperature drying.Quote:
Originally Posted by Raw Angel Mom
I think my husband bought that a while ago and i did like it. I will check it out anyway.Quote:
Originally Posted by MysticTree
Thanks!
I failed the first several times I tried softening them. I tried lemon juice, apple cider vinegar, marinating in the fridge, marinating at room temp, oily sauces, salty sauces, warming in the dehydrator, and probably more that I'm forgetting. I liked them enough crunchy to keep trying, but mostly I was trying to replicate the texture I had once in a raw restaurant that was incredible.
The last time I tried, it worked! I'm not 100% sure why, but here is what I did:
I drained and rinsed them in warm water. Then, I heated water on the stove to about 110 degrees (my finger was ok in the water) and put the noodles in the pot. Then I took the pot off the burner and put the lid on.
Then, I made a sauce with sesame seeds, red bell pepper, tomato, lemon juice, and celtic salt by blending this all with a little water in my vitamix. Then I drained the noodles and massaged the sauce into them for about a minute (or less.) I put them on a bed of romaine in my bowl, and got around to eating them about 5 minutes later.
They were amazing! The texture was very, very similar to wheat pasta. I bet it would have been even better with oil and pepper, but I'm not eating those.
mystic tree- your first post on this thread leads me to believe that you didn't read what I said at all, since I mentioned up front that they are not raw. I'm scratching my head. thank you for the tip about sea spaghetti though, I may try that. I watched that very video a while back.
dent- thank you for answering my question. that sounds delicious! I may try that. :) I suppose it woudln't even hurt to boil them since they aren't raw.
The John Kohler video or one on sea spaghetti?
nope- kelp noodles.. comparing it to kelp. :)
The comparison one I know about is by John Kohler. The sea spag one I often link to is by Kate Magic. Both are interesting :)