Can you imagine purchasing a bag of raw noodles at the store that are ready to eat? No cooking necessary. And can you fathom that those same quick-ready noodles are free of ALL allergens, provide a wealth of minerals, AND 8% of your iron requirement per day AS WELL AS 30% of your daily calcium needs in ONLY 1 cup. And AND AND!!! These noodles are low in carbs, low in calories, and fat free too! Woohoo! Kelp noodles, my friends, are a wonderful treasure. The pasta of the sea, the holy grail of glutinous spaghetti look-a-likes, these fabulous noodles are made from sea kelp. Commonly used in Korean cuisine to soak up the flavors of traditional sauces, kelp noodles have a neutral taste with a springy light texture making them incredibly versatile. My three year old LOVES them.
Great in salads or paired with stir fry, my family makes use of these regularly. Depending on where you are, they may be easy to find in a local Asian grocery or health food store- even our Whole Foods just started carrying them last month, but of course you can always easily order them online.
If you're looking for a recipe idea, my favorite pairing with kelp noodles is a shrimp stir fry. After developing a severe legume allergy in my twenties, I can no longer enjoy dining at Asian restaurants due to the fact that they use vegetable oil (made with soy) for all cooking and frying, and peanut sauce (yes peanuts are a legume not a nut), and of course soy sauce galore. On occasion I really crave a noodle bowl, so I whip up something simple with the basic flavors in place. Saute tons of garlic, add any combo of red, orange, yellow, and green bell peppers, scallions, chopped mushrooms, broccoli, carrots, and bok choy, plus a dash of sea salt or dulse flakes, black pepper, and the always magical soy sauce replacement- Coconut Aminos (gluten free and soy free).
I hope you'll try kelp noodles if you haven't already, and enjoy their health benefits and versatility.