Having seen a few kelp noodle recipes on paleo food sites, I decided to try them out myself. The best price I found were on iHerb.com, where kelp noodle packs are sold by the dozen. You can find the noodles HERE and you can even get a $5 discount on your first order when you enter the coupon code BAJ231
Kelp noodles are easy to make. Gluten-free, fat-free, low in carbs and calories, they are great for salads, side-dishes, or as pasta/noodle substitute. On their own, kelp noodles have no taste, so cooking the noodles in a way that infuses flavor is important. What I like about he noodles is their crunchy texture. I have a couple of ideas on how to use kelp noodles (attempts forthcoming), but a very simple, basic way to cook the noodles is in a little bit of broth/liquid. Last week, I made “stir-fry” using minced garlic and jalapeño, chicken broth, gluten-free soy sauce, topped off with scallions.
Here’s how I made the noodles.
Rinse the noodles under cold water. In a saute pan on medium-high heat, drizzle some olive oil. Add minced garlic (3 cloves) and finely chopped jalapeño (1/2 of one – deseeded). When the garlic begins to brown, add about 1/2 cup of chicken stock and 1/4 cup of gluten free soy sauce. Bring to a simmer, and add the noodles. Turn down the heat to medium-low, and cook for about 10 minutes, stirring frequently, until then noodles soften and the liquid reduces down. Stir in chopped scallions.
Using tongs (or chop sticks), serve the noodles in a bowl to share “family-style.” (NOTE: One package of kelp noodles is really best for only 2 people as a side dish.)
**The noodles paired very well with the simple seared wild striped bass as a side-dish.