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!
- 1 package kelp noodles
- 1 tablespoon lemon juice
- ½ teaspoon celtic sea salt
- 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
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:
Looking forward to trying this recipe! One question, are the noodles and sauce served warm or cold? It didn’t appear that the sauce or the noodles were especially warmed.
Leta, I don’t heat any of the ingredients in this recipe :-)
Aleza Dawood says
Can I use regular salt?
Aleza, that should not be an issue :-)
Is there a lemon substitute? We are allergic . Maybe apple cider vinegar?
Sarah, I haven’t tried that so not sure, if you experiment I hope you’ll let me know what works :-)
Linda Marie Ferrell says
Do you know if this method of presoaking the needles will take the “crunchiness” out of shirataki noodles as well?
Linda, I haven’t tried that so not sure. I haven’t ever bought shirataki noodles since they are made of a yam-like tuber and I haven’t eaten potatoes or yams since 2001 :-)
Once softened, will they stay soft or will they become crunchy again? I would like to soften a few packages and leave them in the fridge ready for use. Thanks!!
Deb, mine stay softened :-)
This are great, could you post recipe ideas using them?
so happy I found you :)
Donna, this is our favorite recipe using kelp noodles:
What a difference this soaking makes in the noodle! Love the texture and noodles so much more!! Thanks Elana.
Karalee, thanks for your comment! I totally agree :-)
I did enjoy collecting all the ingredients and making the sesame kelp noodles.
I used sunbutter, no sugar, with monk fruit and stevia sweetness with the oil and vinegar you suggest.
I over soaked mine but still had the crispness once I was ready to eat my meal.
Tommorrow, I’ll have to try the organic tomatoe with cilantro….oh so many possibilities !
Thanks dear one!
N, thanks for another awesome comment! I love corresponding with you here. I’m so glad you are enjoying kelp noodles! I love them too :-)
Maria Hill says
Great tip with salt and lemon for softening!! Is is okay if I link to your recipe in my YouTube video about kelp noodles? I’m absolutely loving the kelp noodles on Keto plan!! You rock!!
Maria, yes feel free to link! I love kelp noodles too :-)
This method is amazing! I can’t get over how soft the kelp noodles are. WOW!
Thank you :)
Beth, I know! This method makes them taste like a regular noodle :-)