Have you ever tasted kelp noodles? They’re delicious! Lately, I’ve been eating my fair share of this tasty low-carb noodle. They’re my new favorite food. We eat these gluten-free noodles several nights a week with dinner. They’re the perfect paleo pasta.
What are kelp noodles? They’re simply noodles made from seaweed. These paleo noodles have changed my life because they’re incredible in Asian dishes, which are a favorite of mine. Here’s how to prepare kelp noodles!
Kelp Noodles
Ingredients
- 1 package kelp noodles
- 1 tablespoon lemon juice
- ½ teaspoon celtic sea salt
Instructions
- Using a strainer, thoroughly rinse noodles
- Place noodles in a medium bowl
- Fill with warm water, lemon juice, and salt
- Let stand for 30 minutes
- Rinse and strain
- Serve
Equipment
Kelp noodles have a slightly crunchy texture that is different than that of traditional pasta. The soaking preparation method above will make the noodles far less crunchy. The lemon juice and salt do a wonderful job in softening the noodles so that they have an incredibly palatable texture.
My favorite way to serve this seaweed based noodle is in my low-carb Sesame Noodles recipe, a Chinese take-out style dish just like the kind we used to eat before I was diagnosed with celiac disease in 1998. Those were the days when I lived in New York City, stayed up all hours of the night working, and ate loads of Chinese food!
Here are some of my paleo condiment recipes that are delicious served over kelp noodles:
QueenJellyBean says
Kelp noodles, no one above has mentioned, are unusually low in calories. Great for those who have a target number of daily calories. For the evenings when I want to feel full, but am near my caloric limit, these kelp noodles are a godsend.
I prepare them with a little bit of thin nut butter sauce and shaved carrot and chopped scallion.
I started eating these 7 years ago. I worked with a personal trainer and I wound up loosing 33 lbs (off a 5 foot frame) and permanently changing my body and eating habits. So I still count calories 7 years later, and kelp is low low low in calories for the volume of food on the plate, which makes dieters feel full.
Thanks for the reminder about this stuff. I live in San Diego, CA and about 10 years ago there was an exhibit at the San Diego Airport about the local kelp industry. So I like to think I’m “eating local”, or at least eating a food of local significance.
Elana says
You’re welcome!
Marti says
Due to my illness, I am GF, DF and legume-free…avoid nightshades as well. (per research from Dr. Cordain of the Paleo Diet).
So, I LOVE kelp noodles!! I make a cashew “cream” alfredo sauce and I am in heaven. I live in New Zealand now, and can’t get kelp noodles, but every time I get back to California or Colorado, I indulge in my kelp noodle passion. Like pasta noodles, except there’s a nice crunch…and they don’t leave you with that heavy feeling. Great discovery about 2 years ago from one of the raw websites. :-)
Brenda says
You can get Kelp noodles in NZ. I currenlty get them from my local Organic Shop in Auckland.
Erin Motz says
Hmm, you know, I couldn’t get in to the kelp noodles. They just had a crunchy texture that my mind refuses to convince me is actually “pasta.” I actually like the Ezekiel pasta when I’m craving it. Ever tried that one? Lots-o-benefits! :)
Elana says
Erin, if you follow the steps in the recipe above they will not be crunchy :-)
Lori says
Elana, I would never have thought about giving these a try if you hadn’t written about them! I can’t wait to try them since I’ve gone grain free. Thanks for keeping your eyes open. Always ready to try something new.
Elana says
Lori, you’re welcome!
Dayle says
When I finished Chemotherapy, I needed the minerals found in seaweed, so I tried these. I have bought them several times. I like to add a little sesame oil and a dash of coconut aminos or Bragg’s liquid aminos to mine along with some shredded carrots and sliced green onion. It is simple and nourishing.
Elana says
Dayle, thanks for your comment. I’m so glad we are on this healing journey together :-)
Leelan says
I make a sauce similar to your almond butter “peanut” sauce and marinate the noodles in that, sautee shrimp and serve this asian style dish ALL the time. My sauce is lime, almond butter, fish sauce, liquid aminos or tamari, tiny bit of honey and cilantro. The acid of the lime softens the noodles and it’s all so so good
Elana says
Thanks Leelan!
katie h. says
Thanks so much for this post, Elana! I saw these at a local store about a month ago. Picked them up and looked at them, almost bought them, and then thought they looked a little weird and put them back. I’ll definitely try them now. I was just telling someone earlier how much I loooove noodles (and how sad it is I can’t eat many of them anymore).
Elana says
Katie, you’re welcome!
Barbara Bakie says
I am concerned with radiation in the kelp, particularly from Japan and even our US West Coast……. has anyone searched into this?
Maria says
I’m assuming that it’s because of kelp’s high iodine content. I’ve actually found kelp very helpful for when my thyroid needs some extra nourishment, but I realize that it’s not necessarily right for everyone.
gaile says
Are these the ones that feel a bit like rubber bands? or is that the shiritaki?
QueenJellyBean says
Shiritaki are the rubber band noodles. Not kelp noodels,which are crunchy.