KELP NOODLES
made from mineral-rich sea kelp
no gluten, no grain
low calorie ...no fat
low carb...good for diabetes, paleo and low carb diets, etc
(good source of iodine, but can get too much iodine so perhaps limit to 4 times/wk)4 oz noodles (1 serving) = 6 calories, 0 g fat, 0-1 g carbohydrate, 0 g sugar8 oz noodles = 12 calories, 0 g fat, 1-2 g carbohydrate, 0 g sugar
purchase: Sea Tangle is a good brand ...locally, can buy them at Korean markets or perhaps other Asian markets
......Whole Foods has them too--look in the refrigerated section for the Sea Tangle brand (next to the produce in my WF) since won't be on the regular aisle along with other kelp noodle brands (also in packages)
...online, can buy at amazonpics of Sea Tangle kelp noodles (look for Great for Salads on front, though others may be fine too):
https://www.google.com/images?q=Sea+Tangle+kelp+noodles
......Whole Foods has them too--look in the refrigerated section for the Sea Tangle brand (next to the produce in my WF) since won't be on the regular aisle along with other kelp noodle brands (also in packages)
...online, can buy at amazonpics of Sea Tangle kelp noodles (look for Great for Salads on front, though others may be fine too):
https://www.google.com/images?q=Sea+Tangle+kelp+noodles
taste: basically neutral, or might taste slightly salty haven't rinsed them well...tend to take on flavor of other ingredients
...kids seem to like them
...kids seem to like them
texture: crunchy if only rinsed (for salad toppings, etc)
.....if soak 10 min, will soften some
.....if cook long, will soften a lot so texture more like most regular noodles
(don't get mushy like bean thread noodles)
.....if soak 10 min, will soften some
.....if cook long, will soften a lot so texture more like most regular noodles
(don't get mushy like bean thread noodles)
appearance: clear or fairly clear when cooked (or out of pkg?)... not same as bean thread/cellophane/glass noodles (saifun, or made from arrowroot, etc) tho which are more translucent than clear
....diameter of angel hair pasta
storage: keeps "a long time" (at least a month) if submerged in water after opening
...unopened packages can sit for months with no appreciable deterioration
uses: like regular noodles or in other ways ...with pesto, marinara sauce, cheesy sauces of all kinds... in green salads...in soups ...with veggies (crunchy or soft)
preparation: open bag and rinse noodles well--rinses off slightly salty liquid packaged in, for crunchy version (on salads, etc)...also separates them
...to soften more, submerge in warm water for 10 min (or in spaghetti sauce 10-15 min, or after 10 min water soak?)
...to soften a lot (so like regular noodles), cook long time (with sauces--or acidic sauces soften quicker?), etc
can then cut in shorter lengths with kitchen scissors to make easier to eat
...soak them in something acidic such as lemon or lime juice and water to soften to a more spagetti-pasta-like texture.
...if you soak them for 30 min in warm water and a bit of lemon juice, and then add the noodles to your sauce to cook for a few minutes they soften right up like any other noodle.
....diameter of angel hair pasta
storage: keeps "a long time" (at least a month) if submerged in water after opening
...unopened packages can sit for months with no appreciable deterioration
uses: like regular noodles or in other ways ...with pesto, marinara sauce, cheesy sauces of all kinds... in green salads...in soups ...with veggies (crunchy or soft)
preparation: open bag and rinse noodles well--rinses off slightly salty liquid packaged in, for crunchy version (on salads, etc)...also separates them
...to soften more, submerge in warm water for 10 min (or in spaghetti sauce 10-15 min, or after 10 min water soak?)
...to soften a lot (so like regular noodles), cook long time (with sauces--or acidic sauces soften quicker?), etc
can then cut in shorter lengths with kitchen scissors to make easier to eat
...soak them in something acidic such as lemon or lime juice and water to soften to a more spagetti-pasta-like texture.
...if you soak them for 30 min in warm water and a bit of lemon juice, and then add the noodles to your sauce to cook for a few minutes they soften right up like any other noodle.
recipes:
salads:
salads:
....add about half and half to raw greens/lettuces, then add lacto-fermented veggies/kraut and perhaps half a lg avocado...squeeze 1 lemon on top and message salad with hands...mung bean sprouts, carrots, shitake mushrooms, green onion, marinated tofu...sesame tahini...and other Asian flavors
...let noodles sit in a ginger miso sauce a few min ... great with peanut sauce, cucumber and cilantro
... my 8 year old loves them with just soy sauce on them
...almost like regular noodles if soaked in acid, or heated awhile especially mixed into heated sauces
...in Asian curries
... my 8 year old loves them with just soy sauce on them
...almost like regular noodles if soaked in acid, or heated awhile especially mixed into heated sauces
...in Asian curries
...in stir frys
more recipes & pics:
https://www.google.com/images?
https://www.google.com/search?
https://www.google.com/search?
(most people hated the shirataki noodles, which are made from glucomannan starch, an indigestible dietary fiber made from devil's tongue yams, and very little nutritional value tho zero calories)
