Sea Tangle kelp noodles are sea vegetables in the form of easy to eat noodles. With only kelp (a seaweed), sodium alginate (a sodium salt extract from brown seaweed) and water as ingredients, the kelp noodles are fat and gluten-free, low in carbohydrates and calories. Its shape and neutral taste makes it suitable for a wide range of applications: e.g. in salads, soups, stews, wok dishes, and as a substitute for pasta. Kelp noodles are a healthy source of trace elements, including iodine, calcium and iron. The texture completes Sea Tangle kelp noodles into a unique, healthy and tasty alternative to pasta and rice noodles. In addition, cooking is not necessary: ​​just rinse, add to a dish and eat tasty!

Sea Tangle kelp noodles are made by combining kelp powder and water in a giant mixer and pressing it into a noodle shape through special filters. In addition, a natural substance in the kelp, called sodium alginate, binds the kelp and water in a noodle form.

Ingredients: water, sodium alginate (extracted from brown seaweed), 30% kelp (seaweed / saccharina japonica)

Origin: U.S.

Note: Unopened storage in the refrigerator extends the expiration date by 2 months. Keep refrigerated after opening. Do not freeze. Contains 13.7 mcg Iodine per 100 grams (daily maximum amount 150 mcg)

Use: rinse with water before use and cut the noodles to the desired length. Then ready to use,

This raw food product contains no preservatives, milk, eggs, nuts, soy, wheat, fish or shellfish

Net weight 340 g (3 servings)

Kelp noodles:

# healthy, tasty, easy to prepare

# made from mineral-rich kelp

# low calories and fat free

# does not contain allergens

# free from heavy metals

# ready for use

# neutral taste

# 100% RAW

# suitable for vegans

Kelp noodles in the cooking section of the NRC Or take a look at: https://youtu.be/DZ0c3_6EjiA

Or take a look at YouTube

And Sharon from Binnenste Buiten also has a nice recipe with kelp noodles: https://www.npo3.nl/kelp-noedels-met-cassave/13-11-2017/WO_KN_11708505