Sesame Ginger Glass Noodle Ramen with Kelp

Super vibrant dish in color and nutrient density. Kelp noodles are a magical alternative to high calorie, starchy noodles at only 6 calories per severing! Yup, I said six. They're naturally gluten free and fat free with only 3 ingredients: water, kelp, sodium alginate (a naturally occurring salt in brown seaweed). Full of vitamins A, B, and C as well as minerals like magnesium, calcium, zinc and iron.

It's easy to turn rubbery raw kelp noodles into silky smooth strands of angle hair glass noodles with the right treatment, and tasteful ingredients. A creamy nutty dressing will speed up the silkening process, after soaking your kelp noodles in a warm bath of baking soda and Bragg's liquid amino acids (LAA) for an hour or more. For this recipe, I also added 1 spaghetti squash to my kelp noodle base to thicken my bowls. It just makes the dish a little more warm and hearty - totally optional for colder weather day! 

glaze for eggplant

garnish for topping

kelp noodle about to get soaked

soaking kelp bath

kelp noodles and spaghetti squash on top

mushroom sautée

steamed veggies

Top your noodle bowls with a rainbow of veggies and enjoy every slurp! Feel free to improvise with leftover veggies you may have in the fridge, or follow my recipe exactly. 

Sesame Ginger Glass Noodle Ramen
by Sarah Farsh December 9th, 2018 - serves 4
  • 24oz Sea Tangle Kelp Noodles
  • 2 tsp baking soda
  • 1 tbsp Bragg's LAA
  • warm water
Sesame Ginger Peanut Dressing: 
  • 2 tbsp tahini - fresh ground organic sesame seeds
  • 2 tbsp fresh ground organic sprouted raw almond butter
  • 1 tsp miso paste
  • 1 tsp pure pomegranate molasses
  • 2 tbsp fresh pressed lemon juice (about juice from 1 lemon)
  • 2" fresh ginger, peeled
  • 1/2 tsp fresh ginger juice
  • 1 tbsp LAA
  • 2 tbsp grade B maple syrup
  • 1 tbsp cilantro
  • 3 cloves fresh garlic
  • 1 tsp fresh ground pepper 
  • splash rice wine vinegar
  • 1" lemon grass root 
  • 2 tbsp (or a splash more) so delicious vanilla unsweetened coconut milk
Rainbow Vegetable Topping:
  • 2 cups wild mushroom (shiitak, maitake, oyster) sliced and sautéd with 2 tbsp LAA, 1 tsp fresh minced garlic
  • 2 Japanese eggplants, steamed or baked with miso glaze (1 tbsp coconut oil, 1 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp rice wine vinegar)
  • 2 Japanese yams or kamboocha squash (unpeeled), steamed for 7-10min
  • 4  baby bok choy, steamed for 2min OR raw collard green ribbons 
  • organic baby broccoli, steamed for 4-5min 
  • Garnish: fresh sliced persian cucumber, fresh sliced watermelon radish (with skin), fresh green snap peas, fresh cilantro, toasted sesame seeds and crushed peanuts
Soak kelp noodles in bath of water, LAA and baking soda for at least 1 hour, or overnight. Meanwhile, blend all Sesame Ginger Dressing ingredients together (muddle, whisk, shake or blend) and set aside.

Slice open spaghetti squash, scoop out seeds and bake for 35-45min on 375 degrees. Whisk coconut oil, miso paste, maple syrup, and vinegar together to make a glaze for eggplant. Slice eggplant in half vertically and score diamonds into meat and paint with miso glaze. Bake or steam until cooked (about 12 min steam, or 30min to bake on 375). Sauté mushrooms with LAA and garlic. Steam yams, baby bok choy and baby broccoli until soft to liking. 

Drain kelp noodles and pat dry with paper towel to remove any access water. Scrape out spaghetti squash with a fork and pile on top of kelp noodles. Poor Sesame Ginger Dressing on top of noodles and mix together well. Serve noodles in serving bowls, and top with roasted eggplant, sautéed mushrooms, steamed yams, bok choy, broccoli, fresh snap peas, raw watermelon radish and garnish (or add your own flavor of veggie toppings!)


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