Kelp Noodle Bowls with Sesame Seaweed Salad
4.9(285 ratings)Kelp noodles are naturally raw and neutral in flavor, but straight from the bag they can be a little crunchy. A short soak in warm water with lemon relaxes them into a pleasantly chewy strand. The wakame salad on top gets its tang from raw apple cider vinegar and a little coconut nectar, echoing the takeout version in a lighter way.
- Hands-on
- 20 min
- Soak
- 30 min
- Total
- 50 min
- Serves
- 2
- Level
- Moderate
Method
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Step 1: Rinse the kelp noodles, cover with warm tap water and the lemon juice, and soak for 30 minutes until they relax. Drain and snip into shorter lengths.
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Step 2: Meanwhile, soak the wakame in cool water for 10 minutes, then drain, squeeze dry and slice any large pieces into thin strips.
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Step 3: Whisk the sesame oil, coconut aminos, vinegar, coconut nectar and ginger together, then divide the dressing into two equal portions.
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Step 4: Toss the wakame and cucumber with one portion of dressing plus the sesame seeds and red pepper flakes to make the seaweed salad.
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Step 5: Toss the kelp noodles with the remaining dressing, divide between two bowls and pile the green seaweed salad on top, finishing with scallions.
Same technique, different aisle
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