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!

These are a good paleo option if you're craving noodles. They don't have much flavor, but they make a nice addition to soups or stir-fries. Because they're rich in minerals and very low-carb, they're a great choice for diabetics. Because of the expense and because I don't find them quite as appealing as the grain-based pastas I used to eat, I probably wouldn't choose to eat these if I didn't have health challenges, but I am very thankful to have this option.

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!

This is a great alternative to noodles and rice for diabetics controlling their carbs but the texture is similar to what I imagine damp broom straw must like be to eat. It tasted fine as a base for marinara or alfredo, etc. but the texture and wiry nature overcame the taste or any benefit in it being low carb. Good luck if you try it. It just didn't work for me.

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.

Not overwhelmed with excitement trying these. They stay crunchy which confused me a bit, but if you don't mind crunchy noodles I'm sure you'll like them! They take on the flavor of whatever you cook with and have barely any flavor alone. Decent product, but I don't think we'll personally use them again.

They're crunchy uncooked or lightly cooked like in a soup broth, which I didn't expect. Pretty tasteless but you can marinate them in sauces and they will absorb flavor. They're very long, like over a foot, so you might need to cut them up before use. Their outer texture is sticky, but they don't have a chewiness. If you cook them, they loose the crunch and become very slippery. They have a cloudy translucent appearance. They're extremely low calorie, at 6 calories per 4 ounces (4 servings of that in a pack).These are ready to eat out of the pack and must be refrigerated after opening. Only downside is that there's no reseal or zip closure to easily reseal the bag. You might have had these in a crab or octopus salad at a sushi place before.

We make a mean poke bowl with these noodles. They do have a crunch to them, but it complements well with the ingredients I use with the noodles.