Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed) and water. Kelp Noodles are fat-free, gluten-free and very low in carbohydrates and calories.

Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths and casseroles. Their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat.

Kelp Noodle Recipes

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Find similar products fitting all of the checked categories. Bariatric Approved    Low Carbohydrate      Gluten Free    Pasta

Kelp Noodles (Sea Tangle Noodle Company) - Average rating 4.4 (13 reviews)  - Write a review Show Reviews Reviews (11) (0) (0) (0) (2) See all 13 reviews   1 of 1 people found the following review helpful. September 30, 2012 Reviewer: A customer in Maine First I would like to thank the person who mentioned that these are crunchy. They do not look it but once you open the package and try them, they, indeed, are. I mixed a package of Pad Thai seasoning mix with 2 T crunchy peanut butter, added a T of sesame oil and just a bit of sugar free vanilla syrup (about 1-2 T). I rinsed and marinated the noodles for about an hour and topped them with some sesame seeds which I toasted in a dry frying pan. It was so delicious. This will be at the top of my grocery list when I order from Netrition next time. A Happy Customer in Maine. This review is specific to Kelp Noodles Was this review helpful to you? Yes  No 1 of 1 people found the following review helpful. August 06, 2012 Reviewer: Morgan in Oregon Oh I love these! Glad to see Netrition carrying them. They have a nice fresh and kinda crunchy (think fresh-veggie snap) texture. Not like regular noodles, but I like them for cold "pasta" salads and Pad Thai. I wouldn't use them in, say, spaghetti. This review is specific to Kelp Noodles Was this review helpful to you? Yes  No 1 of 1 people found the following review helpful. July 30, 2012 Reviewer: MOnica in Georgia Just so you are not surprised, they are not like Miracle Noodles. With that said, they are a wonderful addition to any low carb diet. They take on the flavor of what you cook them in. While they do have their own unique crunch, it is welcome one as we often miss the "crunch" with the LC lifestyle. This review is specific to Kelp Noodles Was this review helpful to you? Yes  No 1 of 2 people found the following review helpful. July 15, 2012 Reviewer: Stephanie in Maryland Yikes. That "unique" texture is like a crunchy radish. Nothing like a noodle. Was this review helpful to you? Yes  No May 28, 2013 Reviewer: Suzi in Connecticut These noodles are amazingly delicious & awesome. You can't beat nearly zero calories for nutrition and deliciousness, really. I love the unique texture & crunch of these versatile delights..they are a diet saver for anyone counting calories..And they ship fast from netrition too! Love it! Great price to boot! Was this review helpful to you? Yes  No See more reviews

KELP NOODLE RECIPES:

Kelp Noodle Salad

Kelp Noodles
Honey Mustard Dressing
Cucumbers, sliced
Carrots, sliced
Apples, thinly sliced
Salt, to taste

Combine all ingredients and mix well.

Kelp Noodle and Vegetable Stir Fry

12 ounces Kelp Noodles
1/2 cup onion
1/2 cup bean sprouts
1/2 cup carrots
1/2 cup red bell pepper
1/2 cup mushrooms
1 tsp garlic, minced
1 Tbsp olive oil

Bragg's Liquid Aminos (or Tamari or soy sauce), to taste
Dash of sugar or sugar alternative, to taste
Dash of salt and pepper
1/2 cup vegetable broth or water

Sautee the garlic in the olive oil. Add the vegetables and sautee until cooked. Add the rinsed Kelp Noodles along with the soy sauce, sugar, and broth and mix. Sautee until the noodles have softened. Add salt and pepper to taste.

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