Kelp noodles

Kelp noodles

Type	Noodle
Main ingredients	Kelp, sodium alginate, water
Cookbook: Kelp noodles   Media: Kelp noodles

Kelp noodles are a type of noodle made from kelp, a type of seaweed. They are known for their translucent appearance, crunchy texture, and low calorie content. Kelp noodles are often used in raw food diets and are popular among those seeking gluten-free and low-carbohydrate alternatives to traditional noodles.

Ingredients and Preparation

Kelp noodles are typically made from three main ingredients: kelp, sodium alginate (a salt derived from brown seaweed), and water. The kelp is processed to remove the outer skin, leaving the inner layer which is then mixed with sodium alginate and water to form a gel-like substance. This mixture is then shaped into noodles.

Nutritional Information

Kelp noodles are low in calories and carbohydrates, making them a popular choice for those on weight loss diets. They are also a good source of iodine, which is essential for thyroid function. Additionally, kelp noodles contain small amounts of calcium, iron, and fiber.

Culinary Uses

Kelp noodles can be used in a variety of dishes. They are often used in salads, stir-fries, and soups. Due to their neutral taste, they can easily absorb the flavors of the sauces and ingredients they are cooked with. Kelp noodles do not require cooking and can be eaten straight from the package after rinsing.

Health Benefits

The consumption of kelp noodles may offer several health benefits. The high iodine content supports thyroid health, while the low calorie and carbohydrate content can aid in weight management. The presence of alginate may also help in reducing fat absorption in the gut.

Storage

Kelp noodles should be stored in a cool, dry place. Once opened, they should be kept in the refrigerator and consumed within a few days. They should be rinsed thoroughly before use to remove any excess salt.

See Also

• Noodle
• Seaweed
• Gluten-free diet
• Raw food diet