How to Cook Kelp Noodles

Co-authored by Jessica Gibson

Last Updated: March 23, 2021 References Tested

Seaweed might seem like an odd choice for noodles, but kelp noodles are great if you're on the keto diet or just want carb-free noodles. Although kelp is usually brown-green, storebought kelp noodles are clear. Since they don't contain wheat, you don't need to boil them like pasta. Try these versatile noodles in a stir fry or sesame salad where they absorb all the bold flavors of the dish.

Ingredients

Plain Kelp Noodles

1 12-ounce (336 g) package of kelp noodles
2 tablespoons (30 ml) of lemon juice
1 tablespoon (14 g) of baking soda

Makes 2 servings

Method 1

Method 1 of 2:

Softening Plain Kelp Noodles

1
Put kelp noodles into a colander. Open a 12-ounce (336 g) package of kelp noodles and put them into a colander or fine-mesh strainer. Take the noodles over to the sink so you can rinse them.^{[1]
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- Check your local Asian market or online for kelp noodles. If you're having a hard time finding them, look in the refrigerated section.
- Kelp noodles come in 12-ounce (336 g) packages. Once you soften them and they expand, you'll get 2 servings from 1 package.
2
Rinse the noodles with warm water and break them up with your fingers. Run warm tap water over the noodles and use your fingers to gently pull them apart. Rinse them for about 30 seconds so they soften a little and loosen.^{[2]
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- If you don't have a colander or fine-mesh strainer, put the noodles into a bowl and fill it with warm water. Then, drain the water into the sink.
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3
Mix 2 US tbsp (30 ml) of lemon juice with 1 tbsp (14 g) of baking soda in a bowl. Get out a medium-sized bowl that can hold the noodles once they've expanded. Pour 2 tablespoons (30 ml) of lemon juice into the bowl and stir in 1 tablespoon (14 g) of baking soda.^{[3]
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- Don't worry when the baking soda and lemon mixture fizzes and foams up. This combination helps tenderize the kelp noodles so they're soft.
4
Add the noodles to the bowl and toss them with the mixture. Put the rinsed kelp noodles into the bowl and use your hands or tongs to mix them with the lemon juice and baking soda.^{[4]
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- The noodles won't taste like lemon juice since you'll be soaking them in a lot of water and draining it off.
5
Add 3 c (710 ml) of hot water and soak the noodles for 6 to 10 minutes. Run hot water into the bowl with the noodles so water completely covers the kelp noodles. Then, soak them for 6 minutes if you'd like the noodles to have a little crunch. For completely soft noodles, soak them for a full 10 minutes.^{[5]
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- If you're following a recipe for kelp noodles, it might tell you how long to soak the noodles to get the right texture.
- Avoid using boiling water since it can make the kelp noodles become soggy.
6
Drain the noodles and rinse them with cold water. Bite into a noodle to see if it's as soft as you want. If it is, transfer the noodles into a colander or fine-mesh strainer in the sink. Then, run cold water over the noodles to rinse off the lemon and baking soda.^{[6]
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- At this point, you can serve the noodles on their own or flavor them to use in a meal.

Method 2

Method 2 of 2:

Using Softened Kelp Noodles

1
Make a quick salad with kelp noodles, pesto, and vegetables. Soften a package of kelp noodles and drain them. Put them into a big serving bowl along with 2 cups (200 g) of shredded cabbage and 2 cups (135 g) of shredded kale. Then, mix in 1/2 cup (87 g) of diced bell pepper, 1/2 cup (25 g) of shredded carrots, and 1/4 cup (63 g) of pesto. You can serve the salad at room temperature or chill it first.^{[7]
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- If you'd like a little extra crunch, scatter chopped nuts or chives over the top of the salad before you serve it.
2
Toss the kelp noodles with sauce and veggies to make sesame noodles. For a light meal, mix the softened kelp noodles in a large bowl with a grated carrot, shredded apple, 1 julienned red bell pepper, and 1/2 cup (25 g) of chopped cilantro. Then, toss the mixture with a homemade sesame sauce. For the dressing, blend together:^{[8]
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- 2 inches (5.1 cm) of peeled, fresh ginger
- 3 tablespoons (51 g) of white miso
- 3 tablespoons (44 ml) of rice vinegar
- 2 tablespoons (30 ml) of soy sauce
- 1 tablespoon (15 ml) of toasted sesame oil
- ¹⁄₂ cup (120 ml) of canola oil
- ¹⁄₄ cup (59 ml) of warm water
3
Create flavorful pad thai with kelp noodles, vegetables, and peanut sauce. Put 2 batches of softened kelp noodles into a big bowl and mix in 1 julienned carrot, 1 julienned zucchini, 1 julienned red bell pepper, 1 sliced portobello mushroom, 1 cup (150 g) of snow peas, and 3 chopped green onions. Then, toss the pad thai with peanut sauce.^{[9]
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- If you don't want to make your own peanut sauce, buy a jar from the store or purchase a jar of pad thai sauce.
4
Stir fry kelp noodles with vegetables for a quick, nutritious meal. Soak 1 1/2 batches of kelp noodles and drain them. Then, sauté 1 sliced onion with 4 chopped garlic cloves for a few minutes. Stir in 1 package of firm tofu sliced into strips along with 4 chopped stalks of celery and fry it for 1 minute. Mix in a handful of sliced mushrooms and 2 diced carrots before you stir in the kelp noodles. Season your stir fry with:^{[10]
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- 2 tablespoons (30 ml) of rice vinegar
- 6 tablespoons (89 ml) of soy sauce
- 4 tablespoons (50 g) of coconut sugar
- Salt and pepper, to taste
- Freshly chopped chives