Kelp noodles might sound a little bit fishy, but they’re actually a delicious alternative to wheat-based pasta. The best part? You don’t even need to cook them, so kelp noodle dishes come together in a flash!
If you’re new to kelp noodles, don’t worry. These sea vegetables are very easy to work with. They’re also super nutritious and have a neutral flavor that goes with just about anything. Like other sea veggies, kelp gives you a great nutritional bang for your caloric buck. A 1/2 cup serving of kelp noodles has:
- 6 calories
- 1 gram of fiber
- 15% of your RDA for calcium
- 4% of your RDA for iron
Preparing Kelp Noodles
You can use kelp noodles in hot dishes like soups. I used it in place of wheat pasta in this vegan “chicken” noodle soup, and they cook up nicely.
My favorite thing about kelp noodles is that you don’t have to cook them at all. They come out of the package basically ready to eat. Give them a quick rinse in a colander, then cut them to the size you want. Cutting them is key, because these suckers are long! The first time I made a kelp noodle salad, I swear to you that it was basically one long noodle. That’s not a joy to eat, so make sure you cut them down to size. It only takes a few seconds to do.
Kelp Noodle and Bok Choy Salad
You can serve this salad as your main dish with plenty of raw cashews for protein or as a side. It makes 2-3 servings, depending on how hungry you are and whether you’re eating this as a side dish or your main event. If you do want this as a main dish, you can also toss in a block of cubed extra firm tofu. Yum!
Raw Kelp Noodle and Bok Choy SaladPrint
- 12 ounce package of kelp noodles rinsed and cut into about 3″ pieces
- 1 head of baby bok choy chopped into bite-sized pieces
- juice of 1 lime
- 1/4 teaspoon sea salt
- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- 1 cup shredded carrots
- 1/2 cup green onions chopped
- 1/2-1 jalapeno minced with seeds removed (depending on how hot you like your salads)
- 3/4 cup raw cashews optional
- In a large bowl, combine the bok choy, lime juice, salt, and oils, and toss well to coat. Use your hands to gently massage the bok choy until it wilts slightly. This takes a lot less doing than massaging kale, so work slowly until it’s wilted to your liking. Fold in the kelp noodles and toss well to coat.
- Fold in the carrots, jalapeno, and avocado, making sure to coat them well in the sauce. Stick the salad in the fridge and let it marinate for 20-30 minutes, if possible. This is optional, but makes it extra delicious
- Top with the cashews, and serve!