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Customer Review

9 of 9 people found the following review helpful
4.0 out of 5 stars Interesting Noodles, February 18, 2011
This review is from: Kelp Noodles 2.5 servings (100% Raw Food) (Misc.)
I am accustomed to noodles being soft when cooked; which this noodle definitely does not become. I have tried many different noodles and this is the first I tried Kelp noodles. The taste out of the bag is similar to the kelp flakes, which I do not like too much; but it is very subtle and once you add your seasoning or cook it, you cannot taste it. The noodles should be rinsed and then cut to the size you want. I got mine from sea tangles company because it is cheaper that way. I find this product perfect for my salads raw. However by itself with braggs amino, chili paste and ginger, I just cannot get over the crunchiness. Eventhough, I cooked it, it was crunchy. This is definitely a great bulk item for my salad but I doubt I can eat it any other way. With only 18 cal for 12 oz (6cal/4oz) this is a great low calorie addition.
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Showing 1-3 of 3 posts in this discussion
Initial post: Feb 22, 2011 10:29:16 PM PST
Alexa says:
When these noodles are softened, they become almost exactly like glass noodles. They are best in Asian-style dishes, but I also use them as a pasta substitute for just about anything, including spaghetti. To make them soft, you have to cook them (or soak them, if you're doing the raw foods thing, but it doesn't work as well imo) in something acidic. When I first started using them, I made soup with beef bouillon & sriracha , and they cooked perfectly... so when I tried to make other dishes, I got very frustrated! I boiled them in plain water for over an hour wondering why they stayed crunchy and refused to cook properly :) If your sauce is acidic (tomato based, soy sauce, etc) then you can just let the noodles sit in the sauce until they soften (I have seen recommendations vary wildly, from as short as 30 seconds to as long as 4 hours... 30 minutes usually works for me). Otherwise, try soaking them in lemon water. If you don't want the lemon taste, just soak them in some plain water after they soften from the lemon juice. Good luck!

In reply to an earlier post on Sep 18, 2011 1:44:50 PM PDT
S. Cudjoe says:
Thank you I will have to try that. :)

In reply to an earlier post on Nov 2, 2012 8:04:44 AM PDT
sablouwho says:
THANK you so much for your review/post. I had the same experience as you...boiled them forever but they didn't soften, then threw them in tomato sauce as a last resort and they softened up, and I couldn't figure out why. Now that I know your suggestions, I can soften them even for a cream sauce by using the lemon water first. Thank you for sharing your findings!
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