In an effort to use up every last bit of food I have, I decided to finally try the kelp noodles that have been in my refridgerator for at least four months.
Kelp noodles might be more well-known to raw foodists than those of us who cook, so here’s some information. Kelp noodles are made from three simple ingredients: kelp, water, and sodium alginate. They are completely raw, low-calorie, and fat-free. For people watching their weights or people who want to consume fewer carbs, kelp noodles might be a great substitute for regular pasta. For a 4 oz serving, there are only 6 calories and 1 gram of carbohydrates! On top of all that, all you’ve got to do before eating them is to rinse them, so a great choice for people who don’t like to cook or might not have time.
Having taken into account all of the above, they might not be for everyone. I enjoyed them, but I could completely understand if some people thought them bland and worthless. They’re chewy, which I liked, but for people who are stuck on traditional noodles this is a huge difference. They don’t have much of a taste, which could also be a problem for some. And I’m also sure that there are people who will just never be ok with the simple idea of kelp noodles.
I didn’t really know what to do with them, so after rinsing I basically just threw things together. It was in no way raw though – I thawed and cooked some mixed veggies and corn. I tossed with soy sauce, cayenne powder, and toasted sesame seeds. I really enjoyed eating it.
For those of you who want to try kelp noodles, there is a lovely looking recipe over at the Renegade Health Show for kelp noodles with creamy mushroom sauce. I’ve actually had it bookmarked for a while, but found myself without the ingredients. So if you try it, let me know what you think!
Ahimsa 