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Sesame Kelp Noodles

Sesame Kelp Noodles
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5 from 2 reviews

Ingredients

Scale
  • 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

  1. Put noodles into a bowl. Pour boiling water over them and let sit for 30 seconds.
  2. Drain and rinse in cold water. Set aside until you’re ready to use them.
  3. Measure the tahini in a glass measuring cup.
  4. Add the tamari, rice vinegar, toasted sesame oil, ginger, garlic and hot sauce if using.
  5. Stir to combine evenly. Add water to thin out the sauce.
  6. Dry the julienned cucumbers on a kitchen towel.
  7. Place the julienned cucumbers and carrots into a bowl.
  8. Dry the kelp noodles and cut into thirds so they are manageable.
  9. Add to the bowl with the julienned vegetables.
  10. Pour ¾ of sauce over the noodles and mix until evenly coated.
  11. Add scallions and half the cilantro. Mix well and add more sauce if needed.
  12. Top with remaining cilantro and sesame seeds.
  13. Serve. Pass around extra sauce.

Find it online: https://eatwellenjoylife.com/sesame-kelp-noodles/