Sea Tangle Kelp Noodles 1 Pound

Iodine is great for thyroid health, and I don't get enough of it so I thought I'd give these a try. I'm so glad that I did! They're low in calories and I've never tasted anything like them. To be honest, they don't have a 'taste' at all, and they miraculously have both a chewy and crunchy texture (in a good way). They were easy to prepare and I'm planning on buying them often.I made Sundried Tomato 'Pasta':1/2 c sundried tomatoes1 cup chopped tomatoes1/2 lemon1 c pine nuts2 cups fresh basil3 garlic cloves1/4 tsp salt & pepper1/4 c olive oilthe whole bag of these noodles1 c arugulaRinse and cut kelp noodles.Bring 3-4 cups water to boiling. Add kelp noodles but remove from the heat and cover. Allow to steep for at least 30 minutes. This will help soften the noodles.Place soaked sun-Dried Tomatoes, pine nuts, olive oil, basil, garlic, salt & pepper, tomatoes, and lemon into a high powered blender like a Vitamix machine and process on a speed of 3 to 4. Alternatively, you can use a food processor and run until you get the desired texture.Remove the water from the kelp noodles. Add sun dried pesto on top of kelp noodles and stir until fully combined. The noodles will continue to soften.Add arugula and any other vegetables you would like along with a fresh basil garnish and serve. For a cheesier experience add nutritional yeast on top to taste as a topping.*Note: these noodles will be softer if they are in a lemon or tomato based sauce!

Easy to use. Doesn’t really have any flavor so depends on what you pair it with. Decent spaghetti substitute but texture of course is different. Good price point

After trying out the "miracle noodles" brand (0 net carbs) .. and absolutely hating them.. (think, texture of eating squid noodles)... I was reluctant to continue on my persuit of a carb-free, or low carb noodle. We are in the induction phase, or Ketogenic diet, so keeping our entire carb count to under 20a day is essential. After Reading other reviews on these kelp noodles, and online, I figured, why not? They are strange things.. crispy, not no flavor at all. Like, I can snap them and break them up, and are crunchy, but already are "Cooked". Think like a sugar snap pea, or bean sprout. I could see how these would great on a salad, but that isn't what I wanted them for. So I tried boiling them... nope. still crispy! Then I read that acidic foods soften them up like noodles. So I tested some by soaking in lemon juice/water ... for at least 20 mins. YES-Softer kelp noodles!So I was excited and rinsed off the lemon water and then put them in fridge in just water. next day... crispy again! I guess they need to stay in acidic sauces for them to remain soft.My results: Made a low-carb spaghetti sauce and added the kelp noodles.. simmered longer til the noodles became super soft and pliable. Worked great! Tasted wonderful, and the texture is NOT like rubber. its more like a rice noodle. However, I don't think these will become soft if used in a milk-based cream sauce, since there is no acid. So red sauces only!

The makers did a great job but the product itself is one of the weirder nastier things I've ever sampled

The noodles are crunchy cold. Soft when cooked. Taste is fine. Easily masked by any sause.Only thing is that these can be found much cheaper elsewhere.

It's perfect for the Keto diet. The texture is a bit stiff and weird. Kind of like grinding teeth when chewing. I used it with a seafood shrimp and salmon sauce dish. In comparison to shirataki/miracle noodles.... it depends on your sensitivity to textures. This kelp is a bit hard/stiff and I feel the miracle noodles are too soft and slimy (so, I only do angel hair in that). For now, the shirataki angel hair noodles works as a pasta replacement for me. If I use the kelp, I would have to cut into tiny pieces.

I love this product. I love them just rinsed with warm water to have them crunchy, in a salad.When I’m craving real noodles, I soak them in lemon juice and a teaspoon of baking soda, and work it through the noodles by hand for about 3 or 4 minutes. You can actually feel them soften in your hands.When they feel like rice noodles to me, I just rinse them again super well. then add them into the dish I am making at the very end, to heat through. No need to really cook them.I used them to make shrimp Pad Thai. Everyone ate it. I explained nothing to them. They just thought they were regular Asian noodles. Yummy! Just wish they were available locally, but I’m grateful I can get them here.

The product is great. I need to learn to cook with this new option of noodles. Only used once but will definitely purchase again. Made a cat fish noodle bowl with the noodles. the flavor was just slightly different than ramen. I look forward to trying other recipes