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I found some kelp noodles at a raw foods store in Chicago recently and thought I’d give them a go since I’m trying to eat more sea veggies these days. And since they are the Whole Food of the Month, I know you are too. The texture of these raw noodles is pretty interesting—they are soft yet wirey and have a bit of a snap to them when you bite them, kinda like cabbage. Mixed with the pad-thai-like sauce and soft, chewy kale “noodles”, I think this could be a new favorite dish. Kelp noodles have an incredibly neutral taste and they are a fantastic source of trace minerals like iodine. Give them a try.

Makes: 2-4 servings
Time: 15 minutes

Tools:
Blender
Chef’s knife
Large glass bowl
Small pan

Ingredients:
2 large handfuls of kelp noodles*
3 large leaves kale, ribs removed, cut into ribbons (chiffonade) and steamed for 5 minutes
2 tbsp fresh chopped cilantro leaves (more if you like, I know I do)
1-2 tbsp toasted sesame seeds (just toss in a pan warmed over medium heat for 5 mins)
1 tbsp sliced green onion

Almond Butter Sauce
2 tbsp almond butter
Juice of 1/2 a fresh lime
2 tsp lime zest
2 tsp miso (make this dish soy-free by choosing 100% brown rice, chickpea or adzuki bean miso)
2 tsp sucanat
2 tbsp nama shoyu (use coconut aminos for a soy-free/gluten-free recipe)
1 large clove garlic
1/2 tsp ginger, minced
1 tsp toasted sesame oil
Pinch cayenne

*If you want the noodles to be softer versus crunchy, just boil them in pure water with a pinch of sea salt for about 10 minutes, then strain and rinse.

 

Let’s get started.
Wash and chop cilantro and set aside.

Prepare your lime zest. Prepare your kale. Toast your sesame seeds and slice your green onion.

Place miso, lime juice, lime zest, almond butter, sucanat, nama shoyu, garlic, ginger, sesame oil and cayenne into the blender and blend well.

Place kelp noodles and kale into a large glass bowl. Add sauce and toss.

Top with green onion, chopped cilantro and sesame seeds. Enjoy!

Store in an airtight glass container in the fridge for up to one week. Serve cold or warmed up over the stove/wok.

Substitutions:
If you can’t track down kelp noodles, use buckwheat noodles (make sure they are 100% buckwheat if you have a gluten sensitivity), rice noodles, mung bean or sweet potato noodles. It’s all about the sauce, so really, have fun experimenting. Just share what you create with us. And if you don’t use the kelp noodles, definitely get your sea veggies in by sprinkling the dish with some dulse flakes at least!

 
Have you tried our other recipes that use sea veggies?

Lemony Powerhouse Dulse Spread

Gluten-Free, Dairy Free Vegetable Lasagna

 

Brendan Brazier’s Lemon Lime Workout Recovery Drink

 

Raw Carrot Almond Crunch Maki

Also, when cooking grains, legumes or seeds, put a piece of kombu in the cooking water. It will not only expedite the cooking process, but will improve the digestibility, without adding any sea flavor to your dish. I keep a pack of kombu in my pantry at all times.

 

 

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