Kelp noodles are made from seaweed. They are raw because they are dried in the sun, never heated. Kelp noodles are fat and gluten free and packed with vitamins and minerals, including iodine of course. Since their taste is neutral, the secret lies in the sauce! It’s also important to soak them to soften them, otherwise they will be crunchy.
Soaking can be done in lemon, vinegar, baking soda… a few hours or overnight. Personally, I like to marinate them in their sauce the next day for one more night. Quick tip: cut them with scissors before marinating so that they soak better.
Since they’re low in carbs, you can go for it with a healthy fat dressing. A very creamy raw sauce will be ideal, with cashew nuts, vegan butters …
I made a tahini sauce with water, garlic, ginger, turmeric, spices, salt, apple cider vinegar.
Of course, you can heat them over very low heat if you fancy a comforting dish, especially in winter. My daughter tested that and she loved it.