Sea vegetables, rich in vitamins A, B and C, are considered to be vegan seafood. They are high in calcium, protein, carotenes and chlorophyll; and they contain easily absorbed and densely concentrated minerals, especially iron, potassium, magnesium and iodine. Sea vegetables include: kelp, nori, dulse, wakame, kombu, arame, and hijiki.
I eat quite a bit of this stuff. On occasion, I make vegan sushi rolls or mini tacos with nori and gluten-free furikake. I also incorporate dulse into in my salads, noodles, and even sauces to achieve a more salty flavor in my food without introducing more sodium. In addition, I pick up at least one bag of kelp noodles every time I visit Whole Foods Market.
Without any preservatives, kelp noodles have a very long shelf life. Although I could wait 6 months to enjoy them, I’d rather eat them fresh.
Keep in mind, kelp noodles taste a little bitter and crunchy straight out of the package, but after soaking and slathering them with sauce, they can be turned into beautiful soft glass noodles. I find these noodles to be very refreshing, especially on hot days. When I enjoy them, I prefer eating them Vietnamese-style. For this recipe, I use traditional Vietnamese ingredients, except for the fish sauce, while adding other ingredients to make up for the salt- and tanginess of the fish sauce. I usually use whatever ingredients I have on hand to add into the mix. If I have bean sprouts and sugar snap peas, I add them in addition to the kale and cucumber.
Kelp Noodles with Asian Peanut Sauce
Servings: 1 – 2
Time: 30 minutes
Brief: Kelp Noodles with Asian Peanut Sauce are a refreshing meal or starter course. Perfect for warmer days or when you feel like eating something light.
Diet: V, GF, GFV, DF, SF, SRF, R
12 oz. kelp noodles
1 cup shredded kale, stems removed, optional
1 tsp fresh mint, chopped
1 Tbsp fresh basil, chopped
1/4 cup fresh cilantro, chopped
2 scallions, sliced thinly at a diagonal
1 Persian cucumber, chopped, optional
1 Tbsp peanuts, chopped
2 garlic cloves, minced
1/2 – 1 serrano chile, deseeded and minced*
2 tsp ginger, minced
1 Tbsp peanut butter
1.5 Tbsp coconut aminos**
2 tsp ume plum vinegar***
1 lime, juiced
1 Tbsp filtered water
*can substitute with jalapeno or Thai chile. Adjust amount of chile depending on your desired level of spiciness
**a soy sauce alternative. If you don’t have this and don’t mind consuming soy, use Bragg’s liquid aminos or tamari, along with 2 drops of Stevia
***if you can’t find ume plum vinegar, you can use unfermented miso paste if you’re okay with consuming soy products.
1. Remove the kelp noodles from their package and give them a rinse. Place the kelp noodles in a medium bowl and cut them a bit with kitchen shears, just enough so they don’t tangle. Add juice from 1/2 a lemon, 1/4 tsp of sea salt and add filtered water, enough to submerge the noodles. Allow them to soak about 20-25 minutes to soften.
2. In the meantime, prepare the sauce. Add all the ingredients for the sauce into a medium bowl and stir to combine. Adjust seasonings to taste.
3. Prepare salad ingredients.
4. Once the kelp noodles have soaked, drain the water out of the bowl. Add the sauce to the kelp noodles and massage the sauce into the noodles with your hands. Toss the remaining salad ingredients into the salad and enjoy!
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