Kelp Noodles

Quantity Unit price Base price
To 3
CHF 9.50*
CHF 2.79* / 100 Gramm
To 11
CHF 8.50*
CHF 2.50* / 100 Gramm
From 12
CHF 7.50*
CHF 2.21* / 100 Gramm

Available again soon, see product description for details

Product number: 600.012

Kelp Noodles - Low calorie pasta alternative

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. 

Use

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.

4 of 4 reviews

5 out of 5 stars


100%

0%

0%

0%

0%


Leave a review!

Share your experiences with other customers.


29 May 2022 10:57

Super- feiner Nudelersatz. Ich liebe Kelp- Noodels und meine Familie auch.

Sehr guter Nudel- Ersatz mit wenig Kalorien. Gerade bei einer längeren Diät, hat man auch einmal Lust auf Nudeln. Und so bin ich auf diesen Nudel- Ersatz gekommen. Schmecken neutral und kann man wirklich mit jeder Sauce kombinieren. Werden wir ganz sicher wieder kaufen.

27 April 2021 13:23

High quality product, excellent raw and vegan choices

Love these noodles, high quality product, mineral rich and really great choice for raw vegans!

23 December 2020 19:08

Köstlicher Nudelersatz

schon seit Jahren geniessen wir diese köstlichen Nudeln pur oder mit Sauce je nach Geschmack.

2 July 2015 10:26

super good & fast sending

i am enchanted with your kelp noodles!! they are super good, funny to eat, you sent them with a lot of rapidity, i am just super gratefull, Mille mercis fleuris :)

Similar Items

Atlantic Kombu (Laminaria Digitata)
Weight : 40g
Atlantic Kombu Warning: Due to the high, natural iodine content, Atlantic Kumbo is not suitable for consumption. Consumer applications such as face masks are possible. Kombu (Laminaria digitata) belongs to the species of the large brown algae (Kelp) that grows in dense, shallow beds in the quiet waters of secluded bays. Atlantic kombu is a thinner, more tender variety of Japanese kombu and can be used exactly the same way. It is great roasted, fried, boiled, sautéed and marinated. Kombu is a must for all soup stocks, enriching flavour and nutrition. You should never cook beans without it as it tenderizes, shortens cooking times and increases digestibility. Kombu is a rich source especially of calcium, potassium and magnesium and it offers substantial amounts of some of the B vitamins. It also contains mannitol, a natural sugar molecule that gives it a slight sweetness and glutamic acid, an amino acid. Why we love Kombu It is a wonderful nutritious addition to any cooked dish, especially soups and beans/legumes. You can add a few strips of Kombu to bean dishes to speed up cooking time and improve the bean’s digestibility by reducing the chemicals that can cause flatulence. SamaraNatura Kombu Our sea vegetables are wild harvested and hand-picked from the clean waters off North West Donegal (Ireland). They are gently dried using a cool air process, and brought to you fresh and raw. Use To eat kombu straight from the bag tear it into strips. A salty, long-lasting chew, which gets sweeter after a while. For best cooking results, in general soak kombu in water for 10 minutes and simmer in dishes for 40 minutes. Soups – Replace chicken or beef stock with kelp stock. Simmer a 8 cm strip per litre of liquid at least 10 minutes. Leave kombu in for richer broth, or remove, chop and put back in soup. Salads – Tenderize kombu by soaking (1 hour), marinating (1–24 hours), roasting or pan-frying. Chop or crumble to bite-sized and toss with salad. Beans – Natural glutamates in kombu enhance flavours and tenderize high protein foods like beans. Add a 5 cm strip to bean cooking water, leave in at least 10 minutes. For a thick, rich bean broth leave kombu until beans are cooked. No need to add salt. Snack or Garnish – Tear or cut kelp into bite-sized pieces. Roast at 150° C for 3–5 minutes or (dry-)roast in a skillet until crisp. Sprinkle these kelp-chips on salads, grains, pasta or eat them as a delightful snack. Sea Vegetables in general Sea vegetables or seaweed are wild ocean plants found on coral reefs or rocky areas, growing mainly in marine salt waters. Sea vegetables are enjoyed daily as staple and healing foods in many coastal parts of the world. Small amounts of sea veggies add a rich flavour and enhance the nutritional value of most dishes. Sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean! They are an excellent source of calcium, iodine and sodium; a very good source of folic acid and magnesium, a good source of iron, potassium, B2 and B5. They also contain vitamin K and trace minerals like selenium and chromium that can be lacking in our land-grown foods due to soil depletion. Regular, long-term dietary inclusion is reputed to help regulate metabolism and energy, stimulate the immune system, soothe the digestive tract, cleanse the blood, maintain healthy cellular function and support the proper functioning of the endocrine glands, especially the thyroid. Sea vegetables are a perfect substitute for salt in the diet.

Content: 40 Gramm (CHF 20.75* / 100 Gramm)

CHF 8.30*