Kelp noodles are a fantastic ingredient for pasta lovers! Have you heard of these slippery noodles that look like Asian glass noodles?
Kelp noodles are a raw sea vegetable and consist only of kelp algae (brown seaweed), sodium alginate (sodium salt from a brown seaweed) and water. They have hardly any calories (100 g/5 kcal), are gluten-free and contain minerals such as calcium, potassium, magnesium, iron and iodine.
Thus, kelp noodles are definitely a healthy alternative to classic noodles and since they’re very neutral in flavor, they taste great with sauces of all kinds.
Here we present Zucchini Kelp Noodles in 3 variations.
ZUCCHINI KELP NOODLES
for 4 servings
INGREDIENTS
- 1 package kelp noodles (300g)
- 1 zucchini
- 2 carrots
- 4 radishes
- 1 handful peas (frozen or fresh)
- 1 handful basil
- 1 tablespoon black sesame seeds
SAUCE:
- 1 tablespoon apple mustard
- 1 tablespoon miso
- 1 tablespoon tahin
- 2 tablespoons apple cider vinegar or lemon juice
- ½ cup of water
PREPARATION:
- If frozen, remove peas from freezer and let thaw. Soak kelp noodles in water for at least 1 hour or overnight.
- Briefly rinse and drain kelp noodles.
- Process zucchini into spaghetti using a spiralizer, finely slice carrots and radishes.
- Put everything together in a bowl.
- For the sauce, puree all ingredients in a blender.
- Fold sauce into noodles and sprinkle with basil and sesame seeds.
The visually slimy kelp noodles taste rather crispy when freshly prepared, but become soft when soaked in the sauce 🙂
The recipe is wonderful for variations. Depending on the season and your taste preferences, you can develop your own creations.
A small variation with avocado and pomegranate seeds.
Iodine booster variation: kelp noodles, zucchini, dulse seaweed and cedar nuts.
What’s your favorite variation?
We’d love to hear your kelp noodle recipe in the comments below!
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