Harvested from clean, cold ocean water and dried the traditional way, these kelp noodles keep the firm, springy bite and deep green colour of the sea. They rehydrate in minutes and hold their shape in hot broth, so they work just as well in a quick weeknight bowl as they do in a slow-cooked hotpot.

Why you'll love it

• Naturally low in calories and rich in iodine, fibre and marine minerals
• Gluten-free and low-carb — a satisfying stand-in for wheat pasta
• Firm, uniform strands that soak up sauces without turning soft
• Light to store and keeps for months in a cool, dry cupboard

How to enjoy

Soak in cold water for 5–10 minutes, then blanch briefly and refresh. Toss through sesame dressing for a cold salad, drop into miso or a clear broth, or stir-fry with garlic, chilli and a splash of soy. They also make a fresh, crunchy addition to a seafood platter.

Storage

Keep sealed in a cool, dry place away from direct sunlight. Once rehydrated, refrigerate and use within two days.