How Are Kelp Noodles Made?

Pasta is, without a doubt, the tastiest food known to humankind. However, it’s also the first thing to go if you’re on a diet. While we’ve tried every grain-free and gluten-free alternative (Banza chickpea pasta is our longtime favorite, as is Kristen Bell’s), we’re always willing to give something new a shot. So when we learned about kelp noodles, which are raw, vegan, gluten-free, keto, and other dietary restrictions, we knew we had to try this culinary magic.

Sodium alginate, a salt derived from brown seaweed, is used to make kelp noodles, which are made from kelp seaweed, water, and sodium alginate. They are available at Whole Foods, online, and at nearby health food stores. There are several brands of kelp noodles available, but we tasted those made by Sea Tangle Noodle Company.

Kelp noodles can be made into raw pad Thai, as shown in this gorgeous recipe from Swoon Food, by simply rinsing them in cool water before eating. You can also stir-fry kelp noodles with vegetables and sauce if you prefer warm noodles, or you can add them to soups.

These noodles are a fantastic source of calcium and iodine, and each serving has 10 calories and 1 g of carbs. However, like all pasta, this is processed (sorry, Whole30 participants). Zoodles, spaghetti squash, or spiralized carrots may therefore be a healthier alternative if you’re concerned about reducing your intake of processed foods. Kelp noodles, however, are definitely worth a try if you want to switch up the texture of your food. Eat them sparingly because kelp noodles have an iodine content of 54 mcg per serving, which means that eating the entire pot will cause you to exceed the daily recommended intake of 150 mcg.

Despite our best efforts, these adorable little guys don’t taste anything like wheat noodles. Although the texture is entirely different, the flavor is surprisingly neutral (there is no taste of fishy seaweed here). They are gelatinous, rubbery, and barely crunchy, but they taste fine in soups or strong sauces like pesto or marinara. Unfortunately, this pasta does not outperform chickpea pasta, zoodles, and rice noodles. But is it a welcome new addition to our healthy pasta menu? Without a doubt.

The raw material “sodium alginate” has been shown to have similar properties. In one study using an alginate-pectin combination, results showed that a “reduction in toxic heavy metals” was achieved without side-effects. In another study, a solution of sodium alginate was used to effectively remove heavy metals from industrial wastewater. (*)

Today, health-conscious consumers, especially those with gluten allergies or food sensitivities, are much more likely to purchase them. They are also frequently used as a pasta substitute by people who follow a raw vegan diet, along with spiralized zucchini.

The main advantages of kelp noodles are that they are a low-calorie alternative to pasta made from grains.

As we can see, Sea Tangle actually asserts that a 4-ounce serving contains roughly 54 8 mcg of iodine. Therefore, it is wise to be informed if you have iodine-sensitive medical conditions or attempt to use it as a supplement.

The brands Sea Tangle and Gold Mine both claim their products are “raw food,” but are they really? Direct communications with Sea Tangle, the manufacturer of the kelp noodles, claim that “During the process from farming to manufacturing of the kelp noodles,” there is no cooking or boiling involved. The water that we use is regulated at 101 degrees. “.

Kelp Noodle Uses

Although kelp noodles are typically used in Asian cuisine, you can add them to any dish to add crunch. The noodles can be gently rinsed to maintain their crispness, then added to green salads, used in coleslaw, sprinkled over grilled fish, combined with other ingredients in stir-fries, and more. When softened, kelp noodles can be used in place of pasta in dishes with Asian flavors like pad thai and peanut sauce noodles, Italian dishes with traditional sauces like pesto and marinara, or meals with straightforward everyday dressings like vinaigrette or creamy Caesar.

How To Cook With Kelp Noodles

The preferred texture for the dish really determines whether to eat kelp noodles softened or uncooked. It is best to just gently wash the noodles straight out of the box or bag and let them dry if you want to add a crunchy texture to a dish. When substituting noodles for the gluten-containing counterparts in a salad or main dish, soften the noodles to achieve the desired texture. First, rinse the kelp noodles in warm water to begin. After that, top the bowl with about a teaspoon of baking soda and add hot (not boiling) tap water. After mixing in the lemon juice, add the noodles and let them soak for about eight minutes. then drain and use in any dish that calls for noodles or rice.

FAQ

How do you make kelp noodles?

1. Using a strainer, thoroughly rinse noodles.
2. Place noodles in a medium bowl.
3. Fill with warm water, lemon juice, and salt.
4. Let stand for 30 minutes.
5. Rinse and strain.

Are kelp noodles processed?

You can also stir-fry kelp noodles with vegetables and sauce if you prefer warm noodles, or you can add them to soups. These noodles are a fantastic source of calcium and iodine, and each serving has 10 calories and 1 g of carbs. However, like all pasta, this is processed (sorry, Whole30 participants).

Are kelp noodles healthy?

Most importantly, kelp noodles are healthy. They contain vitamins A, B, and C, as well as minerals like magnesium, calcium, zinc, and iron, and are low in calories, carbs, fat, and sugar. Kelp noodles also fit into a range of diets.

Are kelp noodles raw?

Kelp Noodles are a type of raw food similar to a bean sprout in texture and flavor.