Kelp Noodles in Pictures

I was almost two and a half years into my raw food experience when I found kelp noodles. Sea Tangle Noodle Company has been making them since 2001. I’ve been advised by most of the raw foodists I’ve had contact with to eat sea veggies to enhance my thyroid function. That’s easier said than done, though, because I cannot stand the taste of seaweed in (almost) any of its forms. I’ve had dulse, kombu, nori (until I gave it away), and whatever else is out there. I’ve been told I can blend it into a smoothie and disguise it but I can’t believe that would happen. In November, 2007, one of the forum members posted a topic about sea spaghetti. It wasn’t long until kelp noodles became part of the equation, too, and the rest is history.

I asked the company if it would be okay for me to feature their product on a blog page and the idea was met with enthusiasm. I hope this will do it raw justice.

Note: Follow the package instructions per rinsing and storing unused portions in water.

Note 2: As it says on the package, kelp noodles have a neutral flavor. They have no taste of their own so they pick up the flavor of whatever they are mixed with.

Any of the photos will open up larger if you click on them.

I’m always curious about how a package looks if I’ve never held it in my grubby little hand or looked at it with my own eyes. Here’s the front (I added the arrow) and the back:

Sea Tangle Kelp Noodles Front Sea Tangle Kelp Noodles Back

Those don’t show how it looks full of noodle goodness. That’s next:

Kelp Noodle Package

Here they are out of the bag:

Kelp Noodles out of the Bag

The next step is to decide how we’re using them. Leave them whole for “spaghetti” you can twirl with your fork (remember, a serving size is 4 ozzies) or cut them up for soups and salads:

Kelp Noodle Cutting Kelp Noodles

Kelp Noodles Cut Up

This is something that’s optional. Sometimes I do it, sometimes not. Juice a lemon. Put the noodles in a glass jar or other container and pour the juice over them:

Kelp Noodles in Jar

After they’ve marinated for a few minutes, they look like this:

Marinated Kelp Noodles

One of my first “recipes” was a Cream of Spinach Soup:

Cream of Spinach and Kelp Noodle Soup

Then there was kelp noodles with “Alfredo” Sauce garnished with basil leaves from my own plant:

Kelp Noodles with Alfredo Sauce

My sister called this a salad. I guess that’s as good a name as any.

Kelp Noodle Salad

My favorite way to eat them is to make some guacamole and mix the uncut noodles in. The garnish is homegrown parsley.

Kelp Noodles with Guacamole

My “spaghetti” attempt is pictured below. It was good but not my favorite. The noodles came out a funny color because of being marinated in the Magic Tomato Sauce. The parsley made it through the hard freeze and the other garnish is “Organic Just Tomato Bits”.

Kelp Noodles with Magic Tomato Sauce

March 22, 2008: My latest addition to my kelp noodle repertoire is Asparagus Cream Soup. It is the best thing I’ve made with them so far, I do believe:

Asparagus Cream Soup

Tomato Soup with Kelp Noodles is easy to make. Just click on the link and it will take you to the recipe. Here’s a picture of my latest raw vegan masterpiece:

Tomato Soup with Kelp Noodles

Use your imagination! Kelp noodles make eating raw food a whole new adventure! And don’t forget to share your recipes.