seaweed noodles

seaweed noodles – (se-wed nó-dol) [n.] a pancit (noodles) made from seaweed. 

This thick rounded noodle is rich in calcium, magnesium and iodine. Uncooked seaweed noodles is dry, stiff and would crumble to pressure. 

It can be cooked into pancit canton, bam-i, guisadong pancit, pancit luglug, spaghetti or carbonara. This noodle has been manufactured and popularized by the Bicolano seaweed pancit makers in Tiwi, Albay in 2008.

Balls of spun seaweed noodles sold in the grocery section of SM Makati.
The varied color is the result of adding some ground vegetables as additional ingredients in the production. Added vegetable means added nutrients and vitamins.

 

Varieties of seaweed noodles include malunggay (moringa), beets, carrots and kalabasa (squash)


All photos by Edgie Polistico
ALL RIGHTS RESERVED
For more about Pinoy foods, see also my OPEN & FREE food dictionary.


With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...
 
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