Lighten up your favorite Asian-inspired noodle dish by using kelp noodles as a base. They add great texture and bulk that satisfies your appetite without packing on the pounds. To the noodles, I added an almond butter ginger miso sauce, giving you ever the more reason to lick the plate clean.
I was introduced to kelp noodles a few years back but initially didn’t like them. I thought they felt and looked plastic-like and didn’t have enough taste. The trick was pairing the noodles with the right sauce – one that didn’t overwhelm them but allowed them to absorb enough flavor to overcome an otherwise bland dish.
Kelp: are large brown algae seaweed that grow underwater in shallow oceans. They are high in iodine content, which protects against radiation and contributes to healthy thyroid function. Kelp also protect against estrogen-related cancer – ovarian, breast, and endometrial – and contain fucoidan, a power anti-inflammatory complex carbohydrate. They are also high in iron and antioxidants.
Kelp Noodles with Miso Sauce
Keywords: vegan vegetarian raw miso kelp ginger sprout
Ingredients (2 servings)
For the Noodles
- 2 cups Kelp noodles
- 1 small red bell pepper
- 1 small carrot
- 1 small celery stalk
- Sprouts for garnish
For the Sauce
- 3 tbsp almond butter
- 1 tsp miso paste
- 1 tbsp sesame oil
- 1/2-inch chunk of fresh ginger
- 1 garlic clove
- 1 tbsp apple cider vinegar
- 1/2 cup water
Julienne the carrot, celery, and red pepper. Add to a bowl of kelp noodles.
Blend all the sauce ingredients together until smooth. Pour over Kelp noodles and vegetables and toss until evenly combined.
Garnish with sprouts or chopped chives and enjoy.
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