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100% Kelp Noodles! Healthy LC pasta

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  • #16
    Originally posted by sbhikes View Post
    I bought some kelp noodles and didn't like them at all. I like the zucchini ribbons method the best.
    Maybe it's a good thing I only bought one package! My favorite so far is cabbage noodles, about fettuccine width. We'll see how these go over~ I'm feeding a non-primal husband too

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    • #17
      Made hot & sour soup tonight, came out great. Don't notice the rubberiness, texture is similar to other asian noodles
      http://kitoikitchen.blogspot.com/

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      • #18
        Originally posted by Betorq View Post
        Sea Tangle Noodle Company Kelp Noodles
        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.

        Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths and casseroles. Their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat.
        I mix them w/ spaghetti squash, ground turkey and marinara...and this sounds weird, but I chop up the noodles and throw a handful in w/ my eggs for the added nutrients

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        • #19
          Originally posted by palebluedots View Post
          Have never been a fan of kelp noodles. They always seemed to have a very strong aftertaste... though I found I could diminish that by ample rinsing. But honestly, I'd rather just use my Benriner Spiralizer to make zucchini noodles.
          Really? Hmm. The Sea Tangle brand doesn't seem to have a strong flavor at all, to my tastebuds at least. I don't even rinse mine. I just use them right out of the bag. Which brand were you using?

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          • #20
            I use sea tangle brand noodles (available at whole paycheck) and LOVE them! flavor is neutral, great in meat sauce or pesto for traditional pasta and have been using them instead of rice with thai curries- everyone loves them, you just need to let the flavor soak in and they soften right up. I have 3 packages in my fridge now.
            Male 40 Years Old
            210 LBs - 5/14/12 - SW
            ??? LBs- GW
            36"- Starting pant size
            32" - Current Pant size

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            • #21
              Originally posted by SCruz Carter View Post
              I use sea tangle brand noodles (available at whole paycheck) and LOVE them! flavor is neutral, great in meat sauce or pesto for traditional pasta and have been using them instead of rice with thai curries- everyone loves them, you just need to let the flavor soak in and they soften right up. I have 3 packages in my fridge now.
              Yes! I just figured out what's for dinner tomorrow. Sea Tangles and sea scallops with the fresh pesto I just made today. (My neighbors with the great garden are at it again, giving me the extras, this time a huge bag of basil.)

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              • #22
                here are these usually sold

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                • #23
                  The scallops turned out nicely.
                  Photo on 2012-08-21 at 18.10.jpg

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                  • #24
                    omg the soaking kelp in lemon water WORKS wonders. I made a mackerel peppers fry with the noodles afterwards....it was sooooo delish!

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                    • #25
                      Think I could use lime juice for the soak? I almost always have limes~ need to settle on a dish for my noodles. Everything sounds so good!

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                      • #26
                        I do not see why lime won't work? Apparently it is the acidity in the lemons, so anything with a high acidity content will suffice. Some people even use a little bit of vinegar instead!

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                        • #27
                          I don't think it really even needs to be acidic. My noodles just soaked in some of the pesto sauce all afternoon. The flavor permeated and the texture softened, then just a quick stir fry before serving. I think the olive oil soaked in.

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                          • #28
                            Bought a package of these to try - I'm intrigued!

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                            • #29
                              Originally posted by Gary Conway
                              Really want to try these, haven't hound them for a decent price over in England though :-(
                              I got mine at Netrition.com. Don't know if they ship to the UK but they probably do (?)

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