Kelp Noodle Salad Recipe (2024)

FAQs

What are the ingredients in kelp noodles? ›

These noodles are made of 3 ingredients — kelp (a type of brown seaweed), sodium alginate (salt extracted from the seaweed), and water. The seaweed is first cleaned, and then dehydrated, before being pulverized. They are then molded into transparent, gluten and fat-free noodles which have become popular today.

It adds alkali, which is what gives ramen its chewy, bouncy texture and yellowish hue. Chris Kimball is here with the spaghetti. For 10 ounces of spaghetti, add 4 tablespoons baking soda to 2 quarts of water.

“It can be consumed in relatively large quantities without adding calories and thereby helping with weight loss,” he says. Kelp noodles typically provide 15 percent of your daily calcium needs and four percent of your daily iron needs per serving and most kinds contain fewer than 10 calories per serving.

Kelp contains a mineral called vanadium that could help people with Type 2 diabetes. Early studies using animals and humans have shown that it can help regulate blood sugar.

Kelp noodle nutrition and health benefits

A healthy food in its own right, kelp has antioxidant and anti-inflammatory abilities and is rich in disease-fighting phytonutrients that help support your immune system. It's also a good source of calcium, an important mineral for bones, muscles, and nerve function.

You don't need to boil them but you need to soften them before eating. After crunchy kelp noodles are softened, they are ready to eat.

Vinegar adds a tang to your noodles. Rice vinegar is commonly used in Indo-Chinese cooking. However you may replace with apple cider vinegar or lemon juice. You can skip the hot sauce, if you use hot green chilies.

Rehydrate dry seaweed in cold water for 5 to 10 minutes.

Put 1 ounce (30 g) of dry mixed seaweed into a large bowl and pour in enough cold water to cover the kelp. Leave the kelp to soak for at least 5 minutes to get crunchy kelp or 10 minutes to get soft kelp.

Kelp noodles can remain in the original package and stored in the pantry until the sell-by date. Keep the dry noodles in the fridge to extend the shelf life by two months.

Kelp noodles can either be eaten straight out of the package after rinsing them with cold water (if you're craving some crunch), or soak them in hot water for 30 minutes.

Do you refrigerate kelp noodles? ›

Unopened kelp noodles can last up to two months on the shelf, provided they are stored in a cool, dry place. After opening, however, it is crucial to refrigerate them, and consumers should aim to use them within a week for optimum quality.

However, like all foods, moderation is the key to balance. You can get too much iodine, which can make some thyroid conditions worse, so do not consume more than 3-4 servings of kelp noodles per week.

A: Our Kelp Noodles contain 30 percent kelp so you are safe to eat them every day!

The kelp noodles are prepared from fresh kelp as basic raw material through making the fresh kelp into paste and pressing to obtain noodles. The process to dissolve kelp includes crushing kelp, mixing with water, sodium carbonate and table salt and heating while stirring.

Kelp noodles are rich in a number of nutrients, namely calcium, iron and vitamin K, especially given the small serving size of noodles.

It's important to know that the high iodine levels in kelp noodles can be harmful. That said, your body actually requires a certain amount of iodine to function properly. As long as you aren't eating kelp noodles daily, you should be fine.

Kelp isn't only a nutrient-dense food that's low in fat and calories. Some studies have suggested that kelp may also have a powerful effect on weight loss and obesity, although consistent findings are lacking. The natural fiber alginate found in kelp acts as a fat blocker, stopping the absorption of fat in the gut.