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Kelp Noodles

May 22, 2014 Mary Chan

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.

 

 

In Vegetable Recipes Tags sea vegetable, vegetables, vegan, vegetarian, salad, dressing, kelp noodle
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