Kelp noodles are one of my favorite alternatives to pasta because they are low in starch and come in at under 50 calories per cup. Kelp is also great because it has a distinct bulk to it that makes you feel full faster.
So what exactly is this stuff? Kelp noodles are made from kelp (a brown seaweed), sodium alginate (a salt derived from seaweed), and water. Kelp is an edible seaweed that is high in nutrients. High in iodine, kelp also contains over 70 minerals, trace elements, enzymes, potassium, magnesium, calcium, iron and 21 amino acids.
Not all kelp is raw so you want to make sure that the package either is labeled raw or check with the manufacturer.
Kelp noodles can be used right out of the bag. Just rinse under water, pat dry and incorporate with your favorite sauces. They really have no taste so they pick up the flavor of whatever they are mixed with. The texture is mildly crunchy but surprisingly like al dente pasta. Their unique texture is perfect in salad with thinly sliced vegetables. Served hot in broth, they soften and absorb flavors well.
You can find kelp noodles on-line and at Asian grocery stores.
KELP NOODLES SALAD
Ingredients
2 cups kelp noodles
1 cup cooked or canned white mushrooms
1/4 cup sliced red onion
1/4 cup rice vinegar
2 tablespoons toasted sesame seeds
1 cup pea shoots (optional)
Instructions
1) Combine all ingredients in a mixing bowl and mix thoroughly.
2) Serve cold.