To use them, I opened up the package and placed them in a big bowl of water. I then drained what I wanted to use. I used about 2/3 of the package and what was left was placed in a container with water and put in the fridge.
The noodles are long and stringy so I cut them using a knife into smaller pieces. I decided to make a vegetable vietnamese salad. I made individual salad bowls and using the noodles as the base in the bowl, I added chopped carrot, cucumber, red pepper, mushroom, and cilantro. The dressing was similar to the dressing used in this soba noodle salad. Instead of using lime juice in the dressing, I used rice vinegar.
Both the DH and I enjoyed the kelp noodles. Their texture is crunchy and not soft like cooked pasta.
|Packaging from the noodles|
|Kelp noodles draining.|