Kelp noodles are a type of edible seaweed-based noodle originating from coastal regions of East Asia, also known as "sea tangle noodles." They are made from a gel derived from kelp, a species of brown algae that grows abundantly in the cold, nutrient-rich waters of the Pacific Ocean.
Production begins with harvesting mature kelp, which is dried, ground, and processed into a flexible, translucent noodle-like strand. The natural gel-like properties of the kelp allow the noodles to hold their shape without added binders or starches. Kelp noodles have a mild, subtly sweet, and briny flavor profile that complements savory dishes.
In East Asian cuisines, kelp noodles are commonly used in cold noodle salads, soups, stir-fries, and as a low-calorie, gluten-free alternative to wheat-based pasta. They are prized for their delicate, crunchy texture and ability to absorb flavors from sauces and seasonings, often paired with soy sauce, sesame oil, ginger, garlic, vegetables, seafood, and meat.
Kelp noodles are also valued as a low-carbohydrate, nutrient-rich ingredient.
While most closely associated with East Asian cuisines, kelp noodles have gained popularity worldwide, appearing in fusion dishes and as a substitute for wheat-based pasta in Italian, Mediterranean, and American-style recipes.
Kelp noodles require minimal cooking: they are typically ready to serve after a brief rinse or soak in hot water, and can also be served chilled in salads and cold noodle bowls.