Beat Christmas Bloat with Oodles of Low Calorie Noodles!


Do you love noodles as much as we do? They’re so fun and such a tasty addition to so many meals, but conventional rice and wheat noodles are really high in energy and processed grains, so not always the healthiest option.

Enter kelp noodles! Kelp noodles are a Korean noodle made with a gelatinous extract from seaweed and without the addition of starch or grain. They’re gluten-free, fat-free and high in nutrients. These noodles are SUPER low calorie, and have a chewy texture, taking on the flavours you add to them very well.

We love to use kelp noodles in lots of different ways, added to stir-fries, raw noodle salads, ramen and rice paper rolls too!

Check out a few ideas below and order some kelp noodles today to create some low-calorie dishes at home!

Raw Pad Thai with Kelp Noodles and Zoodles!

Raw Pad Thai with Kelp Noodles and Zoodles

Prep Time: 5 minutes
Total Time: 5 minutes


  • food processor


Pad Thai Dressing

  • 1 garlic clove minced
  • 4 tbsp tahini
  • 2 tbsp peanut butter or almond butter
  • 2 tbsp coconut aminos or tamari
  • 2 tbsp maple syrup
  • 2 tbsp warm water
  • Juice of 1 lime
  • 1 tbsp freshly grated ginger
  • 1 tsp fresh red chili finely chopped or a good pinch of dried chilli powder
  • pinch turmeric


  • Place all ingredients in a food processor or blender and combine until smooth. If you don’t have a processor use a mortar and pestle! Mince garlic in a mortar and pestle and incorporate ingredients in the order they’re listed. Adjust water as needed.
  • Adjust the ginger and chili to your preference for spice, and add in some freshly toasted sesame seeds and fresh coriander to your pad thai salad of kelp noodles, zucchini noodles, and fresh raw vegetables. We love to add a little of the dressing to finely chopped broccoli and thicker slices of mushroom and “massage” it in to break down the fibres a little to make the whole lot easier to chew together!
  • Your kelp noodles are fine to eat straight from the pack, but to soften them up a little place in a bowl of warm water for a minute and drain before serving.
Tried this recipe?Let us know how it was!
Course Dinner, Lunch, Main Course, Sauces, dips, and spreads
Cuisine Thai
Keyword garlic, Ginger, Peanut Butter, tahini, Turmeric
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Refined Sugar Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegan, Vegetarian
Author: Kate Parker

Kelp Noodle Pho

Pho is a super comforting dish that is light and easy on your digestion. You can tweak this recipe to use only low FODMAPS veggies in the broth if you’re following a low FODMAP diet.

Kelp Noodle Pho

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes



  • 2 litres homemade vegetable stock
  • 2 sticks cinnamon
  • 2 star anise
  • 4 whole cloves
  • 1 tbsp peppercorns
  • 4 cloves garlic roughly sliced
  • 1 knob ginger roughly sliced
  • 1 large onion peeled and quartered
  • 2 large carrots peeled and roughly chopped
  • 4-6 shitake mushrooms dried or fresh, roughly sliced
  • 2 tbsp coconut aminos or tamari
  • 1 tbsp apple cider vinegar
  • Lime optional toppings: bean sprouts, fresh chilli, coriander, Thai basil, Vietnamese mint, chilli flakes, fresh greens like bok choy, broccoli or choy sum.


  • Heat a large, heavy-based pan. Add in spices and toast until fragrant, about 30 seconds. Add the rest of your broth ingredients, bring to boil, then reduce to simmer, covered, for one and a half hours.
  • Strain the broth and taste to season. In the pan, if you have any vegetable toppings that need a little cooking like broccolini or mushrooms add into the broth to lightly cook.
  • Add in the kelp noodles right before serving. Mix through broth so they take on the flavours.
  • Top with fresh herbs, chilli and bean sprouts!
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Thai
Keyword cinnamon, coconut aminos, garlic, onion, peppercons, shitake mushrooms, star anis
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nut Free, Oil Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Vegan, Vegetarian
Author: Kate Parker

Fresh and Filling Cold Spring Rolls

We love packing in HEAPS of raw veg into fun, raw, rainbow spring rolls for lunchboxes, dinners, or for bring-a-plate events. It’s a really fun way to get the kids involved in eating the rainbow, filling their rolls with lots of different shapes and colours. Use a mandolin to get gorgeous thin slices of cucumbers, radishes and carrots to make your rolls look stunning and don’t forget to pepper with sesame seeds, sunflower seeds and pepitas for extra crunch and colour.

The rice paper wrappers are already a calorie dense option, so sub out traditional rice noodles inside your rolls with kelp noodles! Just soak them in a little lukewarm water and then drain before using to make sure they’ve softened up.

Fresh and Filling Cold Spring Rolls

Prep Time: 25 minutes
Total Time: 25 minutes


Use any combination of the following:

  • Shredded carrot
  • Cucumber slices
  • Red capsicum slices
  • Bean sprouts
  • Kimchi
  • Shredded Cabbage
  • Avocado slices
  • Shredded lettuce
  • Kelp noodles
  • Sesame Seeds
  • Pepitas
  • Sunflower Seeds
  • Fresh Asian herbs like coriander, Thai basil, and Vietnamese mint
  • Dressing

Use the raw pad thai dressing listed above as a dipping sauce or make a simpler vinegar and soy sauce dressing using the following ingredients.


  • Mix and match your veggies in your rice paper rolls to create beautiful rainbow designs that will make your summer rolls irresistable!
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Snack, Special Occasion - Adult Party
Cuisine Thai
Keyword Avocado, bean sprouts, cabbage, capsicum, carrot, cucumber, kimchi, lettuce, pepitas
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Refined Sugar Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegan, Vegetarian
Author: Kate Parker

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts and you have a chance to win a $50 voucher every month to put towards your Wholefood Collective shop.

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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