Kelp Noodles ~ Raw, Tasteless glass noodles!
Kelp Noodles have virtually no flavour of their own and are transformed by any of your favourite sauces and toppings - like pesto and tomato pasta sauce. Their translucent look and texture resembles chinese glass noodles.
Kelp Noodles work really well in soups, salads and stir-fry's, or anything else that your creative mind can think of.
Best of all, no cooking is required. Just snip open, give them a good rinse and add the noodles to any dish and they're ready to eat. Talk about fast, healthy, delicious food! Kelp noodles are an ideal alternative to pasta and are low in carbs and calories (one serving has only 6 calories!!!) and contain NO fat, wheat, soy or gluten.
When you're eating Kelp Noodles drowned in your favourite sauce it's hard to believe they're super nutritious too! Kelp, is the number one source of dietary iodine so these really boost our trace mineral intake. Iodine regulates the metabolism, boosts ciruculation and stimulates the thyroid so Kelp Noodles are an excellent choice of food for people who have an under active thyroid condition and are very supporting for weight loss.
Posted 17/02/2012 - It was brought to our attention today that the date on the Kelp Noodles packet suggests 03/12. Upon receiving this news we have contacted the supplier and have been reassured that this is the SELL BY date and the kelp noodles are fine for some months after this date. We have already ordered a new batch of Kelp noodles which will be on their way to us shortly, however any orders placed for kelp noodles BEFORE the end of Febuary will receive Kelp Noodles from our current batch.
If you need any further information before placing an order for kelp noodles. Please get in touch and we will be happy to help.
Try adding Kelp Noodles to your salad, and toss with your favourite dressing.
Upon opening, Give the Noodles a good rinse to take away some of the Sea odour, You'll notice they're crunchy and in this state they're great for adding a crunch to certain dishes like salads but If your looking for a softer texture like noodle however, you'll need to soften them.
TIP: The key to getting them soft and plump is to sit them in something acidic (such as lemon, lime or vinegar) for a few minutes in order to get them nice and soft. Rinse if desired then toss with a sauce and serve. If the sauce/dressing you are tossing them with has an acid ingredient in, then pair straight with the sauce and they will soften quickly, no need for the first step.
-> Great in soups, like miso.
-> In Pad thai's and stir fry's.
-> Combine in ratio's with other pasta/noodle's such as Spiralized Courgette's, Carrots, Butternut Squash or Cooked Noodle varitie's.
-> Cooked, they are better than any tasting wheat or rice noodles. Simply cook for about a minute or two, stir-fried (in some coconut oil) or boiled. lovely!
Water, kelp, sodium alginate (sodium salt extracted from a brown seaweed)
Product of Sea Tangle, USA.