What do you do with Kelp noodles?

by 3737 · November 16, 2012 at 06:40 PM

I ordered 6 packages from Amazon and after trying the first am hoping that I didn't just waste a bunch of money. Those of you who have them, how do you eat them? I tried cooking them in butter with spices like I used to eat pasta but it was gross. Next I might try spag sauce but I don't expect it to be much better.

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4310 · March 25, 2012 at 01:37 AM

I think they're great in Asian recipes. I use them with stir-fried shrimp and veggies with garlic, ginger, and fish sauce, and in pad thai type things. Also, make sure you let them soften enough when you use them in recipes, or they'll be crunchy. They're still toothsome when you let them cook a bit, but not like they are out of the package.

Also--I find the only grain-free 'noodle' I like for European dishes is spaghetti squash, since the flavor is a bit milder (to me, anyway).

4232 · March 25, 2012 at 02:03 PM

They are awesome for cioppino, actually -- sort of a light marinara-based fish stew. Lots of nice aromatics and acids, seafood, wine and lemon. I can't seem to find my recipe right now, alas, but it's very easy to tweak the basic recipes you see online for your version of paleo compliance. (I used to make my own garum to sub in for Worcestershire sauce, for example.)

I've meant to try them in a quick sardine stir-fry as well, but being on a budget I've been trying to find them locally instead of paying through the nose for these on Amazon. No dice. I keep forgetting I live in New England now, not California.

0 · November 16, 2012 at 06:40 PM

After soaking in chicken stock, I sautee them with bacon and slivered brussel sprouts + fresh garlic, S&P.

291 · March 25, 2012 at 09:18 AM

Here are a few recipes that I plan on trying with kelp noodles.. Spicy peanut chicken with kelp noodles Coconut shrimp (might have to make a few substitutions for those two recipes) a raw kelp salad

305 · March 25, 2012 at 05:17 AM

I actually put them in simmered marinara sauce and let them sit in it for say 5-10 minutes, the noodles soften up alot due to the acidic tomatoes. Then I will add some meat and eat it like spaghetti. Not bad, I like it. I also have cut them up (the noodles) and they replace the lettuce in a salad.....good with some shrimp, water chestnuts, avocado, tomatoes and I like to use Bragg's healthy vinagerette. Very yummy crunchy salad.....

11648 · March 25, 2012 at 04:05 AM

This is what I did with them: (pictures included, recipe in the link)

11476 · March 25, 2012 at 01:46 AM

I like them in a pad-thai like serving, as mentioned above, but they are also great in soups, whole bunch of broth, some lightly cooked veg, maybe an egg dropped in, really nice. The texture is this interesting flavourless-pop, so it really is versatile and could go with a lot of different servings. However you prepare them, though, they are pretty tasteless in themselves, so you will want a lot of strong flavours to go alongside (chilis, fish sauce, garlic, roasted spices etc). A nice mock-peanut-sauce is delicious, and anything fish-y is also a great pairing.

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