Go Back
–+ servings
5 Best Substitutes for Kelp Noodles in Asian Salad Bowls

5 Best Substitutes for Kelp Noodles

No ratings yet
Kelp noodles provide a firm, crunchy bite and mild seaweed flavor ideal for cold and warm dishes. These top substitutes match different needs for texture, flavor, or noodle form with practical 1:1 volume swaps.
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 5 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Substitute Guide
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 cup Shirataki Noodles Use 1:1 volume ratio with kelp noodles; rinse under cold water before use to remove natural smell; softer when cooked longer
  • 1 cup Glass Noodles Use 1:1 volume ratio with kelp noodles; soak in hot water for 5–8 minutes until soft; slippery texture; needs cooking
  • 1 cup Julienned Cucumber Use 1:1 volume ratio with kelp noodles; slice thin matchsticks; suitable for cold dishes only; drain excess liquid before mixing
  • 1 cup Zucchini Noodles Use 1:1 volume ratio with kelp noodles; spiralize; pat dry to remove moisture; releases water when cooked or salted
  • 1 cup Enoki Mushrooms Use equal volume as kelp noodles; separate strands before use; delicate earthy flavor; wilts quickly when cooked

Method
 

  1. Choose a substitute based on dish type: shirataki or glass noodles for cooking; julienned cucumber for cold crunch; zucchini or enoki for texture variations.
  2. Prepare shirataki noodles by rinsing under cold water to remove odor; use 1:1 volume ratio; toss with dressing or briefly stir-fry if warm.
  3. Soak glass noodles in hot water for 5–8 minutes until tender; drain and rinse cold to stop cooking; use 1:1 volume ratio.
  4. Julienne cucumber into thin strips; drain excess water before mixing; use 1:1 volume ratio; suitable for cold dishes only.
  5. Spiralize zucchini into noodles; salt and let sit 10 minutes then pat dry; use 1:1 volume ratio; can be served raw or lightly sautéed.
  6. Trim and separate enoki mushrooms; toss equal volume into dishes raw or cook briefly to avoid wilting; use 1:1 volume ratio.
  7. Adjust seasoning with soy sauce or salt to compensate for lack of seaweed flavor in substitutes.
  8. Test a small batch first to ensure the texture and flavor meet your dish needs before scaling up.

Notes

Drain zucchini noodles before use to prevent watery dishes and soggy salads.

Tried this recipe?

Let us know how it was!