Sesame Kelp Noodles
Recipe Key
During my college years at NYU, I ate a lot of Chinese take-out. In New York City there is a Chinese restaurant on almost every block. The food was cheap and delicious. Cold sesame noodles were one of my favorite dishes. I still love that dish but now I prefer to make a healthier version of it at home.
Instead of the gluten noodles, I make it with kelp noodles. These noodles have a light taste and springy texture. They absorb the rich savory flavor of the tahini sauce. They’re low-calorie, low-carb, fat-free, sugar-free, and full of vitamins A, B, and C as well as minerals like magnesium, calcium, zinc and iron.
The taste of the sesame sauce is so good you may never get Chinese takeout again.
I added a little cucumber and carrots for contrasting texture. Use a spiralizer or julienne tool to cut the vegetables. If you are short on time leave them out and make the dish with only kelp noodles.
Kelp noodles can be found in most health food stores. Look in the section with the Asian food. If you can’t find kelp noodles, the recipe can be made with spiralized cucumber or zucchini. Be sure you dry the cucumbers before adding the sauce or it will be too watery.
This is an easy to make appetizing dish for a hot summer’s night. Add a little chicken or fish for additional protein.
PrintSesame Kelp Noodles
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2 as main dish 4 as side dish 1x
- Category: Paleo, Vegan, Raw
- Cuisine: Asian
Ingredients
- 1 – 12 oz pack kelp noodles (2 cups)
- 1 cup julienne or spirialized cucumber
- ½ cup julienne or spiralized carrots
- ¼ cup tahini
- 1 tablespoon wheat free tamari (liquid or coconut aminos for paleo)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons finely minced or grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons garlic hot sauceor sriracha (optional to add spice)
- 1 tablespoon water
- 1 scallion, thinly sliced
- ¼ cup chopped cilantro
- 1 tablespoon toasted sesame seeds (optional for garnish)
Instructions
- Put noodles into a bowl. Pour boiling water over them and let sit for 30 seconds.
- Drain and rinse in cold water. Set aside until you’re ready to use them.
- Measure the tahini in a glass measuring cup.
- Add the tamari, rice vinegar, toasted sesame oil, ginger, garlic and hot sauce if using.
- Stir to combine evenly. Add water to thin out the sauce.
- Dry the julienned cucumbers on a kitchen towel.
- Place the julienned cucumbers and carrots into a bowl.
- Dry the kelp noodles and cut into thirds so they are manageable.
- Add to the bowl with the julienned vegetables.
- Pour ¾ of sauce over the noodles and mix until evenly coated.
- Add scallions and half the cilantro. Mix well and add more sauce if needed.
- Top with remaining cilantro and sesame seeds.
- Serve. Pass around extra sauce.
Enjoy the recipe. Please leave a comment below to let me know what you think of kelp noodles.
Much love,
Ingrid
I haven’t truer it yet but it sounds easy and delicious. I’m making this. We have every ingredient except Tahinj
I haven’t tried it yet but it sounds easy and delicious. I’m making this. We have every ingredient except tahini
Thanks Patsy I’m so glad you like the recipe. You can substitute almond butter or peanut butter for the tahini. You may need to add a tablespoon or two of water to thin it out. Enjoy the recipe. Happy Cooking!