Blanched Kelp Noodles
Blanched kelp noodles being prepared for seaweed salad at Oko in Westport Photo by Suzie Flores

Blanched kelp noodles being prepared for seaweed salad at Oko in Westport Photo by Suzie Flores

Blanching and noodling kelp is one of the easiest ways to use it and allows you to preserve it forever and ever and ever if frozen.

Step 1: Boil a large pot of water.

Step 2: Take a large bowl (proportionate to the amount of kelp you are going to blanche) and fill it with cold water and some ice cubes

Step 3: Take your fresh raw kelp and slice it to the size of the noodle you. I like a wide fettuccini sized noodle that is about 6 inches long. Consider the dish and how it will be eaten to determine size.

Step 4: Place sliced kelp in boiling water for 5-15 seconds. You want the kelp to turn green and the moment it does place the noodles into your ice bath.

Step 5. remove noodles from ice bath and add them to your dish!

Blanched noodles will freeze for up to a year if stored in a controlled freezer space and vacuum sealed.

***When I am using kelp noodles in a soup - I skip the blanching process entirely and add raw kelp directly to the recipe to give an extra boost of umami flavor.

James Douglas
Kelp Noodle Ramen

Low carb, gluten free, vegetarian (can easily be vegan or you can add some meats to it) and satisfying…..The nice thing about this dish is it’s easily adapted to whatever veggies you have in your fridge or garden and it freezes well. This is an adaptation of a recipe found on eating rules which does in fact rule.


  • 1 1/2 cups vegetable broth homemade or low-sodium store bought (i make a homemade broth using kelp!)

  • 1 cup Kelp Noodles (see the recipe on how to noodle fresh kelp - raw kelp trimmed to the width and girth of a noodle works just fine)

  • 2 whole broccoli spears steamed

  • 5 whole snow pea pods steamed

  • 1/2 carrot peeled and grated

  • 1 medium radish sliced

  • 1 green onion sliced

  • 1 whole soft-boiled egg peeled and sliced in half

  • togarashi or Bragg’s Organic Sea Kelp Seasoning to taste


  1. Heat the vegetable broth in a saucepan.

  2. Par cook (steam) the broccoli and Chinese peas in a microwave-safe container for 2 minutes. 

  3. Add the kelp noodles to a bowl, pour heated broth over the noodles.

  4. Garnish with vegetables and egg.

  5. Sprinkle with togarashi or Bragg’s Organic Sea Kelp Seasoning (zero sodium).

James Douglas
Seaweed Tartar a la French Market
Image by Francoise Nicol

Image by Francoise Nicol

Here is a super unique adaptation of the French Market’s Seaweed Tarta recipe. This is VEGAN, RAW, and is good for the planet. Remember kelp has iron, calcium, iodine, and oh so much more so this is also good for you.

  • 2 cups fresh raw sugar kelp

  • 1 garlic clove, finely chopped

  • 2 tablespoons finely diced shallot

  • 2 tablespoons freshly squeezed lemon juice

  • 2 rounded teaspoons drained capers

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon walnut oil or untoasted sesame oil

  • 1/4 teaspoon fine sea salt (optional)

  • Freshly ground black pepper


  1. Combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.

  2. Rinse the fresh raw seaweed to remove additional sea salt (if you would prefer less iodine flavor, blanch seaweed for 10 seconds first).

  3. Transfer all ingredients to a food processor (add the garlic mixture, the capers, both oils, the salt, and a grinding of black pepper).

  4. Pulse until finely chopped, scraping down the sides of the bowl regularly. Taste and adjust the seasoning.

  5. Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.

James Douglas
RECIPES - Kelp Butter

Cooking with kelp can be intimidating. I wanted to share some of the recipes I found interesting with you all. Access them by following us on instagram or by checking pintrest recipe board. Below is one I am trying ASAP!

Recipe courtesy of - and I will be replacing dulce with sugar kelp.

Seaweed Butter

MAKES about 1 cup


  • 1/4 ounce 

    dulse seaweed (about 1/3 cup, lightly packed)

  • 2 sticks 

    (8 ounces) unsalted butter, cut into 1-inch cubes and at room temperature

  • Slices of sourdough bread, for serving


  1. Arrange a rack in the middle of the oven and heat to 225°F.

  2. Spread the dulse out in a single layer on a baking sheet. Roast until dry and crisp, about 30 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor fitted with the blade attachment and process into fine, crumb-sized pieces, but not total dust.

  3. Add the butter and process until completely mixed in with the dulse, about 30 seconds, scraping down the sides of the bowl as needed.

James Douglas