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Kelp noodles

Alternative names	Cheon Sa Chae, Angel threads, Angel noodles
Type	Noodles
Region or state	East Asia
Main ingredients	Alginic acid from kelp
Food energy (per 4 ounces (110 g) serving)	6 kcal
Nutritional value (per 4 ounces (110 g) serving)	Protein 0 g Fat 0 g Carbohydrate 1 g
Media: Kelp noodles

Kelp noodles or cheon sa chae (Korean: 천사채), are semi-transparent noodles made from the jelly-like extract left after steaming edible kelp. They are made without the addition of grain flour or starch. Kelp noodles have a crunchy texture and are low in calories. They can be eaten raw, in salads, but for added taste, some prefer to cook them in water with spices added for flavoring. Many restaurants serve kelp noodles in stir fry dishes. The noodles usually require rinsing before being added to a stir fry dish towards the end of cooking time.

Nutrition

Along with their low caloric content, kelp noodles also contain minimal nutrients.

Dishes

Kelp noodles are mostly prepared in various Asian cuisine as a low-carbohydrate substitute for rice and pasta. They are commonly used in soups, salads, stir-fries and vegetable side dishes. Since they have a neutral taste they take on the flavors of the dishes to which they are added. The noodles can be purchased online or in health food supermarkets, and restaurants are beginning to offer kelp noodles as an alternative to more traditional noodles or rice in their dishes.

Potential economic impact

The popularity of kelp noodles among health-conscious consumers is growing because of the rising demand for gluten-free food products.

References

1. "Seaweed Jelly Noodles – Aeri's Kitchen". aeriskitchen.com. Retrieved 16 July 2020.
2. Wong, Cathy. "Kelp Noodles: What You Need to Know About Kelp Noodles". About Health. about.com. Archived from the original on 1 July 2015. Retrieved 31 July 2015.
3. 천사채 (in Korean). Doosan Encyclopedia.
4. chosun, health. "칼로리 거의 없는 곤약과 천사채, 마음껏 먹었다간…". m.health.chosun.com (in Korean). Retrieved 2024-10-27.
5. Paleo-inspired kelp noodle recipes, Feb 9, 2011. Retrieved Mar 20, 2015,
6. Gluten-Free Market Trends Archived 2019-06-21 at the Wayback Machine, Jan 1, 2012. Retrieved March 20, 2015.

Further reading

• Ladd, Chris (April 29, 2009). "Kelp: something different from the sea". Boston Globe.
• Pete Evans (2014). Healthy Every Day. Pan Macmillan Australia. p. 259. ISBN 978-1-74351-790-1.
• Jessica Nadel (2015). Greens 24/7. Experiment LLC. p. 14. ISBN 978-1-61519-227-4.

• Chinese noodles
• East Asian cuisine
• Korean noodles
• Seaweeds