Â Ever since trying them a few weeks ago, I have been crazy for kelp noodles!
Since you don’t have to cook them, they’re much faster to make than other noodles. No boiling or straining. Just drain the liquid from the bag, cut them up, and toss together a meal in a flash. You just chop them up, toss them with some sauce and add-ins, and you’re ready to rock! They also only have 6 calories per serving but give you 15 percent of your calcium and 4 percent of your iron for the day, which is awesome.
I know, I sound like an infomercial for kelp noodles, but they’re not a sponsor or anything like this. Now that we have a baby in the house, I’m just thrilled to find healthy food that I can make quickly. It means I don’t give in to the urge for take out. Yay!
Where to Buy Kelp Noodles
Last time I talked about kelp noodles, folks were wondering where to buy them. I got mine at Whole Foods. They’re on the pricey side at just under $5 per package, but that’s still a whole lot cheaper than ordering delivery for supper. Even when you account for the other ingredients below, this meal cost me less than $15 to make, and it was enough to feed me and Dave with leftovers for two lunches.
You can also order them online directly from the company that makes them: Sea Tangle Noodle Company. I’ve only seen their plain noodles at Whole Foods, but the green tea and mixed sea vegetable ones sound awesome! The only downside to ordering from the company is that you have to order a case, which is a big commitment if you’ve never had them. I love them, but what if you don’t?
Amazon has them, too, but from what I’m seeing, they cost less at Whole Foods. If you’ve never had kelp noodles, I’d suggest picking up a pack or two at the store, and if you love them, you can order online. Just make sure you clear out room in the fridge for 12 12-ounce bags!
Kelp Noodle Salad with Peanut Dressing
Yield: 4 servings
- 2 cups kelp noodles, chopped into bite sized pieces
- 1/2 cup shredded carrots
- 8 ounces mushrooms, sliced
- 1 block extra firm tofu, cubed
- 1/2 cup peanut butter
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- juice of 1 lemon
- 1/4 cup water
- 1 jalapeno – remove the seeds if you don’t want things too spicy
- 2″ piece of fresh ginger
- 4 cups green leaf lettuce, chopped
- Toss the noodles, carrots, mushrooms, and tofu together in a large bowl.
- Put the remaining ingredients (except lettuce) in a blender or food processor and blend until smooth.
- Toss the noodles in the dressing and chill until you’re ready to serve. Dish up over a bed of lettuce.