|Quantity||Unit price||Reference price|
|To 3||CHF9.50 *||CHF2.79 * / 100 Gramm|
|From 4||CHF8.50 *||CHF2.50 * / 100 Gramm|
|From 12||CHF7.50 *||CHF2.21 * / 100 Gramm|
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- Article no. 600.012
Kelp Noodles - Calorie Low Alternative to Pasta
Kelp noodles are a sea vegetable in the form of an easy to eat raw noodle. They are made of only kelp, sodium alginate, which is 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 are readily transformed by any of your favourite raw dressings - from simple olive oil and tamari, to pesto and tomato sauce.
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 healthy 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!
Why we love Kelp Noodles
Kelp noodles are crunchy, fresh tasting and not at all “fishy” - so neutral that they are an ideal substitute for regular pasta. 100% raw, 100% vegan, 100% gluten-free and boasts all of the health benefits of sea veggies.
One serving of Kelp noodles has only 6 calories, an entire bag (340 g) contains only 18 calories! Compare that to any noodle product on the market. Kelp is full of iodine to work with our thyroid and to help regulate our metabolism, helping to loose weight if needed.
Kelp noodles require no heating, preparing or soaking (unless you want to soak them). They keep for six months.
Kelp noodles are not starchy or gummy like wheat noodles. They are slightly crunchy and far stronger than wheat noodles. So you can boil them in soups for as long as you want and they still hold together.
SamaraNatura Kelp Noodles
The company behind this product is Sea Tangle Noodle, which has been making Kelp Noodles in the USA since 2001. Sea Tangle uses sun-dried kelp minus the green outer layer, which is a skin. What is left is white and looks very much like the noodles.
The dried kelp is made into a powder which is then added to water and sodium alginate, and then made into the noodles. No heat is used in the process of making the noodles.
Please follow the instructions on the package. We like to soak the noodles for 4 hours or overnight, or we just soak them in warm water before enjoying them. Prepare a dressing and toss it with the noodles and then warm it lightly below 40° C. You can cook them lightly if you are not too worried with the rawness of the final dish.
Kelp noodles go well with stir-fries, hot broths, and casseroles. As raw food they are often used in salads, cold soups and with guacamole. If a meal needs to be done quickly just prepare a raw dressing made with olive oil, tamari, pesto or tomato sauce.