Kelp is an edible brown seaweed that is high in nutrients. Kelp noodles are made with kelp, sodium alginate (a salt derived from seaweed), and water. They look similar to vermicelli, and have a mild crunchy texture and neutral taste, making them perfect to add to soups, sauces & salads with tasty dressings. Kelp is a common ingredient in Asian cuisine (Think kombu in Japanese dashi broths).

Nutritionally dense, kelp noodles are high in minerals such as potassium, magnesium, calcium, iron & amino acids. Kelp noodles are naturally high in iodine, so they are an excellent ingredient to include in your diet if you lack iodine or your low levels. Iodine consumption is ideal for healthy thyroid function, but too much can also suppress thyroid activity, so keep kelp in moderation & consume only once or twice a week.

Need a low-carb alternative to pasta & noodles? Kelp noodles are very low in calories and are gluten & egg free with virtually no carbohydrates. So how do you use them?

Quick & easy to use, remove from bag & rinse with water. Sit in warm water for 10 minutes to soften & separate the noodles, then pat dry. Noodles are long, so to make them more manageable when eating, cut them using kitchen scissors

6 Ways to Use Kelp Noodles

1. Use instead of thick rice noodles for a low-carb Pad Thai

2. Substitute for vermicelli in fresh spring rolls for an extra crunch

3. Combine with sauerkraut or kimchi for a nutritious side dish for any meal

4. Create a crunchy salad bowl with lots of greens, spiralised carrot & beetroot & a zesty dressing

5. Serve with a saucy stir fry instead of rice

6. Coat with a homemade pesto sauce

Ready to start cooking with kelp? Try our Kelp Noodle Salad with Peanut Dressing

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Want to know more about other iodine-rich sea vegetables? Read Move Over Superfoods; Seaweed Is Here