Thursday, 2 June 2011

Paleo Spaghetti

Kelp Noodles

Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle.
Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.

Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!

A good source of iodine

Q: Where can I get it?
A: Overpriced if you buy on amazon

Q: Is Sodium Alginate cool?
A: It's a fairly common food additive....used to thicken foods without adding much caloric load

10 calories per 50 grams....comes in a 300 gram bag. Looks like it's 100% fiber (all soluble).
Q: Is this the same as Konjac (Shirataki) noodles?
A: No

A Kelp Noodle Company: Sea Tangle

Devil's Tongue Plant
Shirataki Noodles
Shirataki noodles in a Japanese hot pot

Not sure if you can get Kelp noodles in Japan, but you can get Shirataki (しらたき).
They're made from Konyaku which is made from the "Devil's Tongue" plant.
jelly konyaku with bits in
Jappers bang 'em in sukiyaki. I've always steered clear of them and filled up on the meat and veg but they seem to be Paleo.
Rice Vermicelli
Not to be confused with Harusame that get banged into Shabu-Shabu or Rice Vermicelli in chinese take-aways. Rice Vermicelli is made from rice so obviously that's out, you can get harusame that is made from potato starch, but most I've seen are made from mung bean starch which off the menu.
The black bits in konyaku are hijiki seaweed, so the hard tasteless jelly stuff found in oden is cool too. But what about the dashi it floats in? That's got soy sauce in it.

Q: Where can I get it?
Spaghetti Marrow
A: Any supermarket/conbini in Japan.

Spaghetti Marrow (or Squash if you're a yank)

"Kinshi Uri Somen"

It's called "kinshi uri" (錦糸瓜) in Japanese.
Or the noodles are called "kinshi uri soumen"

Q: Where can I get it?
A: You can buy it online here and here.

Q: When are they in season?
A: June to August, harvest info in Japanese here (thanks Ben)

Gluten free, Lactose free, Egg Free Spaghetti

Maize Starch (68%), Potato Starch, Soya flour, Rice Starch and Emulsifier E471

Made from corn. Not Paleo.

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