September 13, 2018
Contrary to popular thinking, not all noodles are created equal. While some may be high in carbs and offer little nutritional value, more alternatives to the basic wheat-based variety are making their way onto the culinary scene. Take kelp and soba, for example, both Japanese noodles can round out just about any dish without sacrificing flavor, but they also contain vitamins and key nutrients. Plus, both lend themselves well to a range of dietary preferences. Here’s a closer look at why these pantry staples just might win over those noodle naysayers!
They may seem slightly intimidating to cook with at first glance, but we can’t help but love kelp. Not only are these brown Japanese seaweed noodles friendly to a variety of diets—including Paleo, vegan, and raw—but they’re naturally gluten-free, low-calorie, and offer nutrients like iron, iodine, fiber, and calcium.
From spring rolls to savory broths and salads, kelp noodles soak up flavor and add texture to just about any dish without much effort. You can enjoy them fresh out of the bag (just give them a quick rinse) or soak them in a sauce or acidic liquid for 15 to 20 minutes for a softer texture.
Get a dose of healthy minerals with these flavorful noodles. A 4oz serving of kelp noodles is just 6 calories and delivers 15% of your daily calcium, 4% of your daily iron, 1g of dietary fiber.
Give your pantry a marine-inspired upgrade with these kelp-based must-haves.
There’s no cooking required for these raw, ready-to-eat noodles. Just rinse and enjoy in stir-fries, salads, or hot broths.
It’s easy eating green thanks to these antioxidant-powered, green tea-infused noodles.
Many dishes need a kelp-ing hand, which is why we love sprinkling on these flavor-boosting kelp granules, which also add a dose of potassium, magnesium, and mineral salts.
Ward off free radicals and support gut health with this supercharged blend of spirulina, chlorella, kelp, sea lettuce and 25 billion live probiotics.
Nutrient-packed but hearty enough to keep you fueled, you’ll want to add these kelp noodle dishes to your weekly rotation.
This veggie stir-fry comes together easily thanks to organic tempeh, broccoli, carrots, cabbage, kelp noodles, and minced fresh ginger.
This Paleo take on a Korean favorite pairs kelp noodles with carrots, red pepper, mushrooms, and onions with kelp noodles, raw honey, and coconut aminos.
This simple but satisfying dish can be thrown together in just five minutes but keeps you full thanks to a crave-worthy creamy avocado sauce.
Roll deep with tender shrimp rolled in brown rice wrappers, kelp noodles, crisp veggies, and bright herbs served alongside an almond-tamarind dipping sauce.
The name “soba” is Japanese for buckwheat, which serves as the base for these thin, typically gluten-free noodles (so long as the noodle is 100% buckwheat based). Soba noodles can be used in a variety of dishes from cold noodle salads to tofu bowls and comforting soups. Not only does buckwheat deliver nutrients like vitamin B6, pantothenic acid, niacin, folate, thiamin, and choline, but earthy-flavored soba noodles are a favorite for those following a macrobiotic diet, which focuses on eating primarily vegetarian, low-fat foods.
Though they resemble pasta, soba noodles are more delicate and tend to cook faster than other noodles. They can also clump together, so giving ample room in the boiling pot is key. Boil 3 to 4 ounces of dried soba noodles in 6 to 8 cups of water for 2 ½ minutes, then drain and plunge the noodles into a bowl of ice water to stop the cooking and retain the chewy texture.
Nutrient-rich and full of flavor, a 2 oz serving of soba noodles is about 200 calories and delivers 6g of protein along with 3g of dietary fiber and 6% of your daily iron.
Give your pantry pasta a rest, and make room for soba noodles with our go-to selection.
These 100% buckwheat noodles are vegan, cholesterol free, and deliver 6g of protein per serving.
Twirl, slurp, repeat: There are oodles of ways to enjoy soba noodles.
Ciao, pasta alfredo! This vegan dish tops mild soba noodles with fiery tofu nuggets and a creamy matcha sauce made with matcha powder and raw cashews.
Give miso soup a makeover by infusing the broth with fresh ginger and finishing your dish with fish balls, a popular Asian street food.8
Top soba noodles with zesty tofu that’s marinated in a vibrant blend of spices, maple syrup, and orange juice,
If you love radishes with butter and salt, you’ll love this evolution, which tosses soba noodles with shelled edamame, roasted radishes, butter, and Maldon salt flakes.
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