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Kelp Noodles

I'm a newbie to all things Raw and I am intrigued by Kelp Noodles. I've seen some great looking food using them. Being new, anyone have any advice about them? Brands? Soak times? Favorite things? Not so favorite things?

Let's "talk" Noodle!

Tags: Kelp, Noodle, pasta, raw

3 members like this

Replies to This Discussion

Permalink Reply by Penni on June 9, 2010 at 12:08pm

I'm subscribing to this discussion....looking forward to everyone's ideas!

Permalink Reply by Tanja on June 9, 2010 at 12:23pm

Kevin & AnnMarie Gianni (the Renegade Health show) had a really good youtube episode (recipe) for kelp noodles. I think EarthMother had also posted a place to buy them somewhere here on RFR, the Sea Tangle company. I'll try to find the Renegade recipe. I tried it (kind of a creamy sauce) and it was delicious! It's been a long time since I've had these but enjoyed them very much.

Permalink Reply by Denise on June 9, 2010 at 12:23pm

I can't wait to see what tips everyone has. I just received my first order and too be honest, they seem to be a little overwhelming. I know on Ani Phyo's lastest video she says they take on whatever flavor you add to them. So we shall see

Permalink Reply by Norie on June 9, 2010 at 12:37pm

See: Added by Rena Wessels at 3:43pm on April 30, 2010 'The Secret to Making Kelp Noodles Yummy' for more discusion/info.

Permalink Reply by Tanja on June 9, 2010 at 12:38pm

I found one recipe, not the one I had in mind though. (from Renegade Health Show)Raw Food Recipe for Kelp Noodles with Creamy Mushroom Sauce

1/4 cup sunflower seeds -soaked
1/2 cup mushrooms any type
1/2 stalk celery
1 tbsp olive oil
1-2 cloves garlic
1 tbsp apple cider vinegar
1 tbsp tamari
1 tbsp chopped leeks
1/3 cup water as needed
pinch of black pepper
pinch of sea salt if needed

Put in a food processor, then serve over kelp noodles, chopped mushrooms and grated carrots.

Enjoy!

Live Awesome!
Kev

Permalink Reply by Deborah on June 9, 2010 at 12:55pm

Hi, I'm a Newbie as well and I was intrigued by the idea of Kelp Noodles soooo I got some at a local store and my first thought was how "plastic" they were before soaked. Then I wondered why they were clear/white since Kelp is Dark Green. I soaked them for 1/2 in filtered water with lemon juice and that softened them up. I made Raw Pad Thai and I can't really say that I was impressed with the Noodles that much. I did some research and here is one video that someone shared and one that I found. Interesting...

http://www.youtube.com/watch?v=KOkFyVYtGTw&feature=PlayList&...

http://www.youtube.com/watch?v=wUJZXqqJTdM

I probably won't use them in recipes anymore....

Permalink Reply by Mamabird on June 9, 2010 at 1:24pm

I used Ani pyhos recipe the other day. It was very good. I've also made them with some tahini, nama shoyu, little lemon, garlic, ginger, and a touch of honey. All to taste.

Permalink Reply by Mamabird on June 9, 2010 at 1:26pm

Also I used the same ingrediants but substituting with raw peanut butter. OMG! So good.

Permalink Reply by Angelique Miller on June 9, 2010 at 1:34pm

I agree with the sentiments that they are probably not as nourishing as a straight whole food since they are processed, but I still have them sometimes for fun since where I'm at in my health/raw journey allows for that. I prefer them super soft and my advice for that is that soaking in warm water with lemon juice is the method I prefer, but I've also had success soaking in vinegar water too which is less expensive for me (though it is left with a vinegary taste -- which is fine for some recipes, not fine for others). I've had mixed results soaking in salt water - doesn't seem as effective as the citrus.
I just soak until it feels soft with my hands and usually has visibly shrunk in volume which usually ends up being around 15 minutes -- more or less, depending on how much juice/vinegar I put in there.

I also chop them up with scissors in the soaking bowl since some of them are freakishly long which leads to clumping up into a big ball when trying to stir something into it. Shorter noodles just stir/blend better for me.

I tend to eat them most with a spicy thai nut sauce, but they are also fun thrown into soups of all sorts.
Maybe I'll have some for lunch today! :)

Hope those tips help.

Permalink Reply by delaney on June 9, 2010 at 2:30pm

I love soaking them overnight in distilled and then chopping and mixing with avocado, sea salt, tomato, onion, and ginger. DEE-lish.

Permalink Reply by Stacey LaBahn on June 9, 2010 at 3:17pm

WOW! We have an expert panel here. Thank you so much for the starter tips. I can't wait to see what others bring to the "table" :)

I'm going to check out my local HF store. I'd prefer to try them before buying case, which seems to be the only way to make Shipping and Handling make sense. I better move fast, though, because their on sale at our sponsor site NaturalZing..but who knows for how long, eh?

Permalink Reply by Jazzy on June 9, 2010 at 3:32pm

Great videos! Thanks!

Deborah said:

Hi, I'm a Newbie as well and I was intrigued by the idea of Kelp Noodles soooo I got some at a local store and my first thought was how "plastic" they were before soaked. Then I wondered why they were clear/white since Kelp is Dark Green. I soaked them for 1/2 in filtered water with lemon juice and that softened them up. I made Raw Pad Thai and I can't really say that I was impressed with the Noodles that much. I did some research and here is one video that someone shared and one that I found. Interesting...

http://www.youtube.com/watch?v=KOkFyVYtGTw&feature=PlayList&...

http://www.youtube.com/watch?v=wUJZXqqJTdM

I probably won't use them in recipes anymore....