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Ingredients: water, kelp, sodium alginate
Qualities: Kelp noodles are a great gluten-free alternative to wheat, rice or, quinoa pasta and noodles. They contain an abundance of beneficial minerals and do not contain any flour, rice, or sugar. Our kelp noodles are a raw food and do not undergo any heating over 100 degrees Fahrenheit.
Sodium alginate is a sodium salt derived from brown seaweed. It is known to help remove heavy metals from the body.
Common Uses: Kelp noodles are neutral in taste and surprisingly not "sea-like" which lends to their versatility in savoury or sweet dishes. They can be used in a variety of dishes including pasta dishes, salads, stir-fries, soups, and casseroles.
These noodles are ready to serve straight from the package. Simply rinse the noodles in water and enjoy! This way they have a fun, crunchy texture. But you can certainly cook them, too. If the noodles are heated in a liquid they turn soft in texture (like in a miso soup).
Storage: The unopened package will stay fresh in your pantry for up to six months. After opening the package, simply store them in water and refrigerate to prevent the noodles from dehydrating.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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Good discovery these quick, easy to use & prepare prepackaged noodles.Using one of the recipes on the package for the 1st try was a success. They don't seem to need cooking but a bit of a bath/soak to separate the mass. They have a lovely crunch which will work well in salads.Recommended!
I love them in lettuce wraps and they're strong enough to tie up the wrap in a knot if your lettuce doesn't quite do the job. Easy to use and good tasting too. Once opened and rinsed, they keep in a closed container in the fridge for ages, ready for 'spur of the moment' wraps!
Kelp noodles work well in oriental style dishes. I use them in my one-wok stirfries: Put them in first with a tad toasted sesame oil, then add the chopped vegetables and and flavourings. I often use Peanut butter, ginger, garlic, tamari. At some point as appropriate add whatever protein you want to use.