I stumbled upon these noodles at my local health food store. Because they are gluten free, I was instantly intrigued. A lot of gluten free noodles are hit or miss, and I’m constantly seeking out the perfect alternative to pasta. As much as I love Shirataki noodles, I’m definitely not a fan of the smell when I open a package. The smell goes away as soon as you boil the noodles, but still, it’s something I don’t look forward to and probably why I don’t make them all the time.
When I opened up the kelp noodles, I anticipated a weird smell, so I held my breath……
They didn’t have a smell whatsoever…. score!
They felt cool, kind of soft and rubbery.
Directions: Rinse in water before preparing. Cut noodles to desired length. Store in water after opening. Do not freeze. Because this doesn’t contain any preservatives, you must refrigerate after opening.
A package has enough noodles for two people, so there wasn’t any need for me to store it. I did cut the noodles in half with kitchen scissors.
I stir fried the noodles with: left over chicken, fresh pineapple chunks, kale, garlic, and onions. The sauce I used in my stir fry was a couple tablespoons of soy sauce, fresh lemon juice, half a tablespoon of sriracha, and 1/4 cup of pineapple juice.
It was quick, delicious, and absorbs flavor well. However, even though the noodles are not hard, they are a bit crunchy, and it’s loud when you chew. This bothered me, I don’t like making chewing noises. We had leftovers, so I stored them in tupperware. The next day, I ate my stir fry and enjoyed it…the noodles didn’t make a crunch noise anymore. I was reading online that if you cook the noodles in something acidic, you can chew them in peace. It’s true because pineapple juice and lemon juice are acidic, but I guess the longer the acidic juice sits, the better. I also love that after consuming kelp noodles, you don’t feel heavy like you do after you eat pasta. The texture feels like rice stick noodles, it reminded me of Pancit. Thumbs up, I can’t wait to try more recipes and share them with you guys!
Here are some kelp noodle facts:
No fat, cholesterol, protein or sugar.
They are fat free, gluten free, very low in carbohydrates, and calories.
6 calories, total carbs: 1g, dietary fiber: 1g, sodium: 35 mg, calcium: 15%, and iron: 4%
The neutral taste allow for a variety of uses including: salads, stir fry, soups, pasta dishes, and casseroles.
There’s iodine in it which plays a key role in metabolism and thyroid function. Inadequate iodine intake can lead to thyroid problems, such as hypothyroidism.
Have you ever tried kelp noodles before? What did you think?