I’ve got a ton of kelp noodles and I’d love to share them with you! For those of you that aren’t familiar with kelp noodles don’t worry, they aren’t green or slimy and they don’t smell like low tide. They are actually clear and crunchy and when properly rinsed and squeezed out they have very little taste at all… like a good noodle should. So what does one do with these crispy noodles? Anything you want. I like to combine my kelp noodles with other veggies like carrots, onions, zucchini and tomato and then smoother them in a tasty sauce. They are also great in soups and wraps.
First the basics on how to prepare the noodles:
- Cut open the top of the bag and drain the liquid out of the bag while holding onto the noodles through the bag.
- Once the liquid has drained then squeeze the bag and the noodles inside the bag with all of your might. You want to get as much of the water out of the noodles as possible.
- Once the noodles have been squeezed, fill the bag with filtered water and repeat step 2. Do this at least 2 times, soaking, dumping and squeezing the water out.
- Transfer the squeezed noodles to a bowl and use scissors or a knife to cut them into smaller pieces. You can also break them up with your hands.
- Now your noodles are ready for other veggies and a sauce.
Here are 2 of my favorite sauce recipes:
Hemp Miso Sauce
- ¾ C hemp seed or 1/2 C almond butter
- 1 orange – juiced
- 2 T apple cider vinegar
- 3 T miso
- 1/3 C olive oil
- salt to taste
Place ingredients in the blender and blend smooth.
Sundried Tomato Marinara
- 1 C sundried tomatoes* – soaked for at least 3 hours
- 1 C fresh tomatoes – diced
- 1/4 C onion – diced
- 2 T olive oil
- 1 – 2 T hemp seeds – optional
- 1 T Italian herbs – basil, oregano, rosemary, thyme
- 2 t apple cider vinegar
- 1-2 t agave
- sea salt to taste
- 1 clove garlic, pressed – optional
- Pour the sundried tomatoes and the soak water into the blender and blend smooth.
- Add the remaining ingredients and blend.
- Adjust salt to taste.
*Some sundried tomatoes are salt cured. This will effect the saltiness of the sauce. Adjust the salt in the recipe accordingly.
4 great things about kelp noodles:
- They don’t need to be refrigerated until after you open them.
- You don’t need to boil water to prepare them.
- They have next to no calories and are a good source of fiber and trace minerals.
- When marinaded or warmed slightly the noodles become soft.
If you want some noodles I’ve got a deal for you. $4.00 a bag or 8 bags for $3.50 each ($28). These are 1 pound (16 oz) bags. Most bags in the store are the smaller 10 oz. bags and they sell for more than this.
Contact if you’re interested in this kelp noodle deal – livefoodexperience (at) live (dot) com
Keep It Live! – Adam