Raw Sesame Ginger Almond Kelp Noodles

I've been all about kelp noodles ever since my friends Melissa and Anna taught me how to soften them. If you want those crunchy/rubbery kelp noodles to soften to silky strands of yumminess, the secret is to soak! Soak those babies for 15min in a bath of baking soda and warm water. If you love them as much as I do, you can start a rotating kitchen counter kelp bath, which just means when your first batch is soft and ready to eat, you open a new bag and start soaking the next.

Kelp noodles are virtually no calories, which also means they don't have much nutrient density on their own. They can be found in most health food stores, Asian markets or Amazon. They're made from a brown seaweed grown in sea water and are fat free, gluten free and only 6 calories for 4 ounces. They provide small amounts of calcium, iron, Vitamin K and make a wonderful base to a main dish that you can pack up with more nutrient rich ingredients. I love adding dark leafy greens or cruciferous veggies such as broccoli, brussel sprouts or bok choy, and plant protein such as creamy nut butters or beans. You can enjoy kelp noodles warm in a soup, stir fry or totally raw!

Kelp... raw out of bag (hard, springy and crunchy) 

dipped into a bath of warm baking soda water and liquid aminos (still springy)

soaked in a bath of warm water and baking soda for 15min

drained after being soaked for 15min (ready to eat!)

For this recipe, I played with a raw platform and Asian flavors. Aside from soaking your kelp noodles, this recipe only takes minutes to build, and you can batch prep to enjoy throughout the week, or share with a few guests for a yummy raw vegan meal. Enjoy! 

Raw Sesame Ginger Almond Kelp Noodles 
by Sarah Farsh November 16, 2016
  • 1 bag, soaked Sea Tangle Kelp Noodles (soaked in 1 tsp liquid amino,1 tsp baking soda and water bath for 15min, washed and drained) 
  • 1 cup baby spinach
  • 1/2 cup cilantro, chopped 
  • 1/4 cup green onion, chopped 
  • 1/2 cup fresh green peas
  • 1/2 cup maitake mushrooms, chopped  
  • Dressing: 
    • 2 - 3 tbsp raw sprouted almond butter
    • 3 pitted prunes or dates
    • 4-5 cloves garlic
    • 2 tbsp rice wine vinegar
    • 1 tbsp minced ginger
    • 1 tsp sesame oil
    • 1 tsp tamari 
    • 1 tsp onion powder
    • 1 tsp liquid aminos
  • Garnish: slivered almonds, Braggs sea kelp salt, pepper, red chili flakes
Soak your kelp noodles in a warm bath of water, baking soda and liquid aminos for 15 minutes. Rise, drain and set aside. Place all dressing ingredients into blender, blend until smooth. Add dressing to noodles and toss noodles well. Add spinach, cilantro, green onion, green peas, mushrooms and toss more. Top with garnish and enjoy! 

Your noodles will continue to soften the longer they're in the refrigerator! 


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