Kelp noodles are a great addition to the raw food kitchen. Sea Tangle Noodle Company’s Kelp Noodles are a fat free, gluten free, raw food noodle that is easy to use and very versatile.They are thin, spaghetti like, and don’t have much flavor of their own. They are ready to use right out of the package (do rinse well). The noodles are slightly crunchy.
This recipe is inspired by Ani’ Phyo’s Korean “Stir-Fried” Kelp Noodles with Vegetables.
I made this for a family gathering full of carnivores and they liked it too.
- ½ cup thinly sliced onion
- 1 cup sliced shiitake mushrooms
- 1 tablespoon Nama Shoyu
- ½ cup julienned carrot
- ½ teaspoon minced garlic
- 1 teaspoon mirin or honey
- 2 tablespoons toasted sesame oil
- 1 (12-ounce) package kelp noodles, rinsed well
- 1 cup spinach, washed well and packed
- ½ cup broccoli or snow peas
Place the onions and mushrooms in a large mixing bowl and toss with the Nama Shoyu until mixed well. Set aside for at least 15 to 20 minutes to marinate and soften.
Add to the marinade the carrot, broccoli or peas, garlic, mirin, and sesame oil.
Mix well. Add the noodles and spinach, and toss to mix well. Will keep for 1 day in the refrigerator.