Photo Cred Lisa Labute

Gluten-Free Noodles

Photo Cred Lisa Labute

Special edition guest post by Lisa Labute from The Goods in Toronto, Canada. Lisa is a chef graduate of Pure Joy Culinary Academy.

I’m a fan of vegan pasta options so I make zucchini and squash noodles often which are a delicious way to get extra veg into your diet. See my post on how to make veggie noodles here.

For those of you that want an even easier option, and I’m talking stupid easy, look no further than kelp. Kelp noodles are amazing, yes they’re seaweed but don’t even think about it cause you can’t tell. Kelp noodles look like glass and are a great diet food since they have little to no calories, fat, carbs or sugar plus they’re gluten-free. Wonderfully they do contain calcium, some trace minerals and iodine.

You can rinse and use them straight out of the bag, though I prefer the soaking trick below to make them soft and plump like cooked noodles.

1 bag of Sea Tangle Kelp Noodles
1/2 lemon, juiced

Rinse kelp, place in large bowl filled with filtered water, squeeze juice from half a lemon and distribute well. Allow to sit at room temperature for 30 minutes or longer before rinsing and serving.

Enjoy with your favourite sauce or see our pesto and marinara posts.

3 thoughts on “Gluten-Free Noodles

  1. I’m concerned about eating kelp after the Fukushima melt down. Radiation continues to flow into the ocean and why no one is talking about this (in mainstream media) is beyond reason. I’m vegan but anyone eating anything from the ocean these days is out of their mind.

    Like

  2. anne frances martin

    I echo your sentiments beachmama- I love these noodles but I cannot imagine it is safe to eat anything sourced out of the Pacific Ocean for now. Does anyone have any recent data on this?

    Like

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