I have been obsessing with kelp noodles lately. They are called noodles but are actually not noodles at all! They are made from kelp, a sea vegetable instead of a grain. They are clear, crunchy and tasteless, much like the Chinese glass noodles.
You can use kelp noodles to substitute for any noodle or pasta dishes or in a variety of salads with different dressings. I also love to saute them with ginger, shitaki mushrooms, cabbage and whatever veggies on hand to make a delicious stir fry dish.
Depending on whether you desire a raw, crunchy or soft texture, you can soak them either in warm water or boil them for 10-20 minutes. Cut them with a pair of scissors to break them apart as they tend to be quite long. Rinse and dry.
To make a salad, julienne some fresh veggies like carrots, red bell peppers, scallions or cilantro. Add them to the kelp noodles.
Make a dressing, toss in with the noodle and veggie mix. The dressing will soften the noodle further if you let it sit for a while. Here are my 2 favorite dressings that go really well with a kelp noodle salad.
Almond Miso Dressing
- 3 Tbl. smooth almond butter
- 1 tsp. miso paste
- 1 Tbl. sesame oil
- 1/2-inch chunk of fresh ginger, grated
- 1 garlic clove, minced
- 1 Tbl. apple cider vinegar
- water to thin out dressing if needed
Walnut Miso Dressing
- 1/4 cup miso
- 1 cup toasted walnuts
- 3-4 cloves of garlic
- 1/3 cup white vinegar
- 1 cup olive or sesame oil
- 1/2 tsp. salt
Combine ingredients in a blender or food processor until smooth.