Mouth-Watering Vegan Kelp Noodles Recipe (2024)

FAQs

What does baking soda do to kelp noodles? ›

The noodles are rubbery before the treatment. Massage them into a mixture of lemon juice and baking soda for 1 minute to soften them. Using a colander, rinse them under running water for a minute before setting them aside. Drain excess water before serving and enjoy.

Kelp noodles are created from seaweed that's been stripped of the darker outer layer and preserved in sea salt. Shirataki noodles, also called konjac noodles, are made from glucomannan flour that's been mixed with regular water and a little pickling lime.

If you want a unique combo, raw kelp noodles are delicious with a drizzle of creamy Thai peanut sauce on its own, or in a fresh salad bowl. You can also dip them in my spicy, sweet, and sour Thai dipping sauce. Pair these dishes with crunchy vegetables such as carrots and pepper.

Although kelp is usually brown-green, storebought kelp noodles are clear. Since they don't contain wheat, you don't need to boil them like pasta. Try these versatile noodles in a stir fry or sesame salad where they absorb all the bold flavors of the dish.

The lemon juice and salt do a wonderful job in softening the noodles so that they have an incredibly palatable texture.

However, like all foods, moderation is the key to balance. You can get too much iodine, which can make some thyroid conditions worse, so do not consume more than 3-4 servings of kelp noodles per week.

Kelp noodle nutrition and health benefits

A healthy food in its own right, kelp has antioxidant and anti-inflammatory abilities and is rich in disease-fighting phytonutrients that help support your immune system. It's also a good source of calcium, an important mineral for bones, muscles, and nerve function.

A: Our Kelp Noodles contain 30 percent kelp so you are safe to eat them every day!

“It can be consumed in relatively large quantities without adding calories and thereby helping with weight loss,” he says. Kelp noodles typically provide 15 percent of your daily calcium needs and four percent of your daily iron needs per serving and most kinds contain fewer than 10 calories per serving.

Do kelp noodles have B12? ›

Kelp contains many important vitamins and minerals, including vitamins K, A, C, and E in addition to folate, vitamin B12, and vitamin B6. It also provides small amounts of thiamin, riboflavin, niacin, and pantothenic acid. Iodine is a mineral that's present in high amounts in kelp.

Nevertheless, if you package is left outdoors below freezing, it is possible that Kelp Noodles will freeze and turn to mush. If you plan to order Kelp Noodles in cold weather, please have them shipped to an address where someone will be home to receive them.

Dried kelp has a pungent, salty taste. Olson's kelp noodles, though, are mild, almost tasteless, like tofu. Olson said they can be served in meals in place of pasta or mixed in with pasta.

They can either be eaten straight out of the package after rinsing them with cold water (if you're craving some crunch), or what I like to do is to soak them in a nice hot water bath for 30 minutes.

If you don't have a package of ramen on-hand, “ramenize” your spaghetti by adding baking soda to a pot of water. It adds alkali, which is what gives ramen its chewy, bouncy texture and yellowish hue.

Baking your store-bought baking soda in the oven for one hour will transform it into an alkaline salt - making it a great substitution for lye water to make alkaline noodles. In order words - use baked baking soda to make noodles that are firmer, springier, and less likely to fall apart in your soups and sauces.

So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.

In a popular hack that's been espoused by many a Japanese cooking blog, regular semolina pasta is boiled with baking soda to make an excellent substitute for the bouncy, chewy noodles known as chuukamen.