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There was a thread about these recently. The poster was under the impression that it is raw, peeled seaweed. I would like to try them because I eat a lot of different kinds of seaweed, but I don’t want to buy a case without knowing if I like it first. I don’t live near any health food stores, so I don’t have the option of buying one package. I have to order online. Let us know if you buy some, how they taste and what the texture is like.
i have had kelp noodles, but not this brand. my asian grocery sells them. they taste pretty much like something you’d yank from out of the water if you lived near the ocean. the texture is chewy like licorice (the candy) or those awful rope candies you get from the movie theater…
i don’t find the taste overwhelming at all. i like to use them as a substitute for zucchini as they are super low maintenance (ready to use) and never get soggy. plus, they’re just FUN.
it’s an acquired taste though… beware ;)
I love these things! i contacted the company for my second case and they are indeed raw peeled seaweed. i find them to be more of cucumber texture unless you let them sit in a touch of oil for a an hour or so. they are nuetral to my palate but they are not the same consistency as real pasta…i mix these with my zuccinni noodles and carrot noodles …yum!
omshanti~ What happens when you soak the kelp noodles in oil?
I just emailed a company in Portugal that has the Sea Spaghetti that Zoe mentioned before. We will see if this is available in the US. I haven’t been able to find in the US yet…
Interesting feedback from the company omshanti. When i first became interested in the product about three years ago, i contacted the company and was told the following:
the product is raw. The kelp is dried (i don’t remember what the drying technique was) and then processed into powder. The powder is mixed with water and sodium alginate, which is another sea veggie. The mixture is placed in long pasta like molds and dried. i don’t remember what the drying process is for this mixture. When i questioned whether or not the kelp was organic, i was told that it comes from a very clean area.
I eat them occasionally and really like them, but now i am confused as to what they really are.
HI Rcbalive,hmmm well, i reckon another call might set your mind at ease and clear up any confusion….Blue let me know what you find out on the sea spaghetti, id like to try those too! when i soak these in oil and by that i mean toss them with a tablespoon or so they soften down to a overcooked real pasta noodle consistency.
Thankx omshanti~ Sure, I’ll post a reply if I get one. I’ll have to try the noodles “marinated” in oil. I must say though, I like the slightly underdone pasta crunch they have straight out of the bag. Are you going to pick up your next case of noodles and check out the company? If so and you are ok with it, we can meet up and go together…
Have you seen Linda’s Sesame Noodle’s Recipe? It looks like a great one for the kelp noodles.
I found the Sea Tangle kelp noodles in my local asian store and I was thrilled. I’ve been dying to try these! They are completely neutral in taste and as pianissima stated, they’re just FUN, lol. I used an olive oil and lemon dressing with some tomato, onion, cucumber, green pepper, jalapeno, black olives, ground pepper and a dash of sea salt. MMMMMMMMMMM.
i am on my second case of sea tangle kelp noodles and i adore them. i usually use them in asian sauces (almond butter, rice wine or ACV, a thai chili, tamari, sesame oil and a squirt of agave all blended together) and serve with shredded carrots and bean sprouts. when soaked in the sauce for an hour at room temperature they have the texture of bean thread or glass noodles that you can usually get at asian restaurants (korean chup chae). i make the sauce the night before, rinse the noodles and dress them in the morning, and they are super yummy by lunch time at work.
only concern is that some days when i eat them i get a very brief flash of severe nausea about an hour later. usually gone so fast that it hasn’t deterred me, and i’m not 100% on the cause.
for italian sauces, i prefer the texture and firmness of zucchini noodles, so i haven’t tried with kelp noodles.
I boughtthese and soaked them for 2 days in water to make them softer. I then made up a vegetable noodle plate with these with a soy sauce based marinade. They were delicious, even my nonraw friend enjoyed them.
Ok, how long do you soak them for? I bought a pack of kelp noodles with asian writing all over the package so I can’t read the instructions. Do I soak them in water for 2 days like 3relefords?? In the package they look really dry and crispy.
Should I post my question seperately under another topic?
i only have to soak them for about an hour and they soften. they do start out really crispy and whitish and they turn soft and clear. i would just rinse them really well first because they’re stored in sodium algeanate.
Has anyone seen these at whole foods or other health food stores? I’m not sure if there’s an asian market where I am.
lalala, whats sodium aleanate? A preservative??? Also, what is the likeliness that it is raw? I actually tried some today and it was pretty good. I made broccoli soup that didnt turn out great and then I added the kelp and it made my soup more edible. I really like the texture. When I first opened the package, the kelp looked really dry and crispy, but they almost instantly softened up when I mixed them with my soup. I don’t think they were kelp noodles though. They looked like thin kelp strands instead. They still had the dark blackish green colour. Oh well, still good though. But I have no idea whether or not they were raw.
Thanks for the info lalala.
Here in the UK, I get thongweed (sea spaghetti), it sounds like the same thing as kelp noodles. It is such fun to mix with zucchini spaghetti and make a nice creamy sauce to mix through.
the sea tangle website, and the package of the kelp noodles, identifies them as a raw food.
From the website:
Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.
Are your kelp noodles raw? Yes. Our kelp noodles are a raw food. They do not undergo any heating over 100 degrees Fahrenheit.
so i think that answers both questions on these particular kelp noodles.
the sea tangle noodles are my new love! ordered a box and have literally ate them everyday. Today I am having them with some peas, sliced carrot and a honey mustard dressing. I’ve had them just about every way possible, some asian inspired, some Italian.. just love them! I have an underactive thryoid and am always looking for food that’s suppose to bump up the thryoid and heard these do it
I love the SeaTangle kelp noodles! They do get softer when marinated, but I still missed the starchiness of pasta, so I started using a raw sun-dried tomato alfredo-type sauce with them, and that helps them soften (because of the oil, garlic, lemon & salt in the sauce), but the creaminess of the sauce replaces for me the thick starchiness of spaghetti and it’s just good stuff! I have also eaten the kelp noodles topped with: diced marinated sun-dried tomatoes, pieces of raw Morroccan olives, chopped-up sunflower greens, and some of the liquid from the Morroccan olives with a tiny bit of oil – good that way, too :) I had them in salad once, but I seem to like them in things that will add a lot of flavor. Where do you order them?