Sea Tangle Kelp Noodles (12oz) - Low Calorie Asian Noodles for Healthy Noodle Dishes - Gluten Free, Keto Noodle Sub for Rice Noodles, Glass Noodles, Pad Thai Noodles, Vermicelli

I absolutely love these kelp noodles! They have a deliciously light and refreshing taste, making them a fantastic alternative to traditional pasta. The key to the perfect texture is soaking them in a mixture of baking soda, lemon juice, and water until they reach your desired consistency. Once prepped, they pair beautifully with any noodle dish, from stir-fries to creamy sauces. I highly recommend them to anyone looking for a healthy, low calorie, versatile, and tasty noodle option!

I ordered the Sea Kelp noodles based on a Pad Thai recipe in the “Love Is Served: Inspired Plant-Based Recipes from Southern California” cookbook from Cafe Gratitude.The Pad Thai was excellent! It didn’t taste like traditional Pad Thai but I though it was better because everything in it - the sea kelp noodles, fresh ingredients, homemade peanut sauce, and toasted almonds - tasted lighter and fresher.I almost didn’t order the noodles because of some reviews on the flavor. I tasted them before cooking and they reminded me of seaweed salad. So, I think you’ll like the noodles if you like seaweed salad.There were also comments on how to prepare the noodles. My cookbook has directions (see pix) so maybe users didn’t know to rinse the noodles in warm water, place in a bowl with 1/2 cup of fresh lemon juice and 2 teaspoons sea salt, pour hot water over them, and cover the bowl for 30 minutes.After cooking the noodles, drain the hot water and add to meal prep. I mixed everything in a bowl but the peanut sauce cooled it down. It didn’t taste bad just wanted warmer Pad Thai.I microwaved (I didn’t want to overcook the crisp vegetables in a pan) the Pad Thai for about 15 seconds x 2 and it was perfect! No dry or mushy noodles :)I’ve used the same package on separate meals 2 days in a row and there was no change in flavor. But I don’t know how leftovers taste because there hasn’t been any.I really like the sea kelp noodles maybe even better than shirataki noodles. Both are excellent in Asian dishes. Not sure how they go with Italian dishes but definitely one of the better gluten-free noodle options.Good luck!P.S. I didn’t have agave nectar for the recipe so I used Big Tree CocoAminos because it’s like a sweet Tamari or soy sauce.

I am glad I tried this product. It looks and tastes fine. Just so expensive I do not expect to reorder.

Non digestible. Comes out the same way it went in. My stomach hurts!

I personally think it’s well worth it. Slightly rubbery texture, but a mild flavor so it’ll take on flavor well. And for that few of calories, I appreciate how filling they are. My husband , however, HATED it. He literally spit it out and wouldn’t eat any more - the texture was just too weird for him. If you’re a texture freak, you’re not going to like these.

10/10, 1st time buyer and this was fantastic. made beef pho with it and it was sooo good. will try with other soups and update this review. please follow instructions on how to prepare....I don't know why there are bad reviews.

I found these kelp noodles to be fascinating and unexpected -- which isn't to say they'll become an everyday staple of my diet -- but Sea Tangle's ability to transform a low-carb, low-calorie, ocean-sourced vegetable into a unique and totally viable noodle is truly a feat.What makes these almost otherworldly is their incredible textural crunch -- this is a loud food to eat, and one that snaps in your mouth. It has no comparables that way. Taste-wise, it's very neutral and hardly oceanic in flavor. That said, this is a likely a noodle for chefs and other foodies who can incorporate its uniqueness into inspired creations, from salads to Japanese dishes and beyond. It's not the noodle's fault that I'm not skilled enough to optimize its use.Super fun to try, and a great value at this low price. - (Was this of use? If so, let me know by clicking, "Helpful." Cheers!)

Wow/Amazing! These were really fun to work with actually lol I rather enjoyed the rinsing and treating (baking soda/lemon juice) to get them to the proper consistency.I'm also convinced, as others have stated, that if you found these "crunchy", you absolutely did something wrong. A small chance you got a defective batch but pretty unlikely.These ended up being even softer than shirtake/konjac noodles (and I know how to cook those so they are not "rubbery").. I honestly love that I didn't have to cook these either! With the konjac noodles, you have to rinse, cut, boil, then pan steam (to remove the water).. it's a lot to get them to the right texture and more time consuming. With these kelp noodles though, just wash 'em, tear 'em, swish 'em, rinse and done! Bottled lemon juice worked fine too even though it says "juice of one lemon".I highly recommend and will definitely order again!