Kelp noodles are not real noodles, and the only similarity they have to pasta is just the look. The kelp noodles don’t taste or feel like pasta, but when you mixed it with any of your favorite veggies and sauces, kelp noodles can easily satisfy the craving of pasta in a much healthier way.
They are clear, thin noodles that are made from kelp, which is a brown seaweed that is very high in iodine, and it also contains an average of 70 minerals, calcium, potassium, enzymes, magnesium, iron, and 21 amino acids. Kelp is virtually tasteless, and is are gluten-free with zero grams of fat or sugar.
A 12-ounce package of kelp noodles costs about $3 to $5. Don’t be fooled with the size of the bag, because once you open the compact bag it will expand in a bowl.
The noodles are considered raw food and preparing kelp noodles couldn’t be easier. Just get yourself a bag of kelp noodles, remove them from the bag, and rinse them under running water, pat dry and proceed with your recipe. Use your kitchen scissors to cut the noodles to your desired length because Kelp noodles are long. So, if you are on a gluten-free or raw diet, or you are just interested in lowering carbs, kelp noodles will never disappoint you.
12 ounces kelp noodles
3 tablespoons seasoned rice vinegar
One 2-inch piece peeled fresh ginger
3 tablespoons white miso
2 tablespoons soy sauce
1 large carrot (grated)
1 tablespoon toasted sesame oil
1 Granny Smith apple, lightly sliced into matchsticks
1/2 cup cilantro leaves
Toasted sesame seeds (optional)
1 red bell pepper, thinly sliced crosswise
1/2 cup canola oil
How to Make kelp noodles
Rinse the noodles under running water in a large sieve. Turn them into a large container and soak it with warm water for a maximum of 10 minutes for better taste. The noodles will be flexible but they will still retain their crunchy bite. Drain and use scissors to cut them into desired lengths and set it aside
Blend the ginger, miso, soy sauce, rice vinegar, and sesame oil in a food processor or blender until it is well mixed. Add the canola oil in a stable stream when using a blender, or add it in smaller batches when using a food processor, until the mix is blended. Add the 1/4 cup of warm water and continue blending until well combined.
Transfer the drained noodles into a large serving bowl. Add the apple, carrot, pepper, and cilantro. Mix with sufficient dressing to coat. Sprinkle it with sesame seeds and serve the noodles immediately.
The noodles have a neutral taste and it flows with the taste of the dish you prepared with it. It’s crunchy and tasteless from the bag. Kelp noodles are multipurpose and tastes great in all soups. You can enhance the tastes better if you soak it in warm water. The noodle is easier to handle if you cut it into small noodles. Kelp noodles are incredibly nutritious.