Kelp Noodles Short Review and Recipe

I know it's been a week since I posted last, but to be honest, I've been so busy! This week Rory and I pretty much spent all of our free time going through our old stuff and either re-purposing them, or sending them to a thrift store. I unloaded boxes and boxes of really great books to a local nursing home, who will sell them at their next charity event. I am so glad to see them go to a good cause. My daughter just found out that we cannot take our pet mouse with us, and she seems devastated about it. I feel bad, but so many places have a no pet policy. In fact, the place we live in now has a no pet policy, but we were able to use puppy dog eyes and keep our mouse here. I won't have so much luck next time.

So anyway, I finally made something with the Sea Tangle Kelp Noodles that were sitting in my refrigerator for a few months. These noodles are pretty much made with kelp and sodium alginate, which is sodium from brown seaweed. these noodles are very easy to prepare, just take them out of the bag and give them a quick rinse! That's my kind of noodle!

I was pleasantly surprised about their taste and texture. I just kinda invented the recipe on the spot.

1 bag Sea Tangle Kelp Noodles
juice of 1/2 lemon
2 Tbsp basil
1 tsp garlic powder
2 Tbsp onion
1 large kale leaf
1 carrot
2 tomatoes
2 Tbsp hemp oil
salt and pepper

Rinse the bag of noodles and place them in a bowl. Slice the kale leaf very thin and then massage it thoroughly to make it soft. Use a veggie peeler to peel the carrot, then dice it with a knife. Dice the tomatoes and onion. Add everything into a bowl and toss.

The recipe was great! The noodles themselves had no flavor, but easily picked up the flavor of the recipe. I did have to add a lot of salt, and I don't usually add salt to anything. It was as if the longer the salt was on the noodles, the less I tasted it. The noodles had a crunch to them, that I actually heard more than I felt. I barely felt any crunch in my teeth at all, but heard the sound when I chewed. It was also very filling, I couldn't finish my plate.

There is no real nutritional value to the noodles, except iodine. They're fat free, gluten free, low carb, and low calories. They are healthier than regular noodles, and a great way to transition to zucchini noodles. Also, I really think that children will enjoy these.

Overall, I definitely enjoyed the noodles, and I would buy them again. You can purchase them in bulk from their website, and I have found them in some Whole Foods and a few local natural food stores. They seem to last awhile in the fridge (we had them since Dec.).