Kelp Noodle Recipes?
I recently bought a package of kelp noodles at the grocery store, mostly out of curiosity. I hadn't had them before, but figured they could be tossed into a stir-fry dish for some added nutrition. So I went home did just that, but they weren't all that great.
I did the following simple steps (as indicated on the back of the package):
Took the noodles out of the package and rinsed them off.
Threw the noodles into the stir-fry with the rest of the vegetables and let cook for about 5-8 minutes.
Maybe I didn't let them cook enough...maybe I was supposed to blanch them first, I'm not sure. But the texture of the noodles was like plastic and they didn't absorb the simple stir-fry sauce I made (ginger, garlic and soy sauce, with a little sesame oil at the end for flavor.)
So the questions are:
How are these noodles supposed to be prepared?
Are they supposed to have a plastic/cellophane-ish type of texture?
Thanks in advance for any help!
Kelp noodles can be softened to a noodle consistency -
1. You can marinate them in a dressing that contains vinegar or lemon juice for an hour or so.
2. Cover with water and the juice of a lemon and let sit for an hour or two or overnight, then drain and rinse and use in your recipe.
I have my first bag of noodles (rinsed and drained) drying on a towel. The lady at the health food store told me that it is important to dry after rinsing to make sure that the noodles absorb whatever liquid (marinade / flavor) they are prepared in.
Hope this helps! I'll find out soon if I am able to make them edible ;-)
these noodles are mostly gelatin in consistency and are not going to absorb any stir-fry flavors. My mom likes to make a cold salad out of the noodles and some julienned sea weed (not sure which kind) and it's dressed with soy, ginger, and sesame.
This company has some recipes you might want to look at: