Blanched Kelp Noodles

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.