I’ve been debating what to make with them – they have some great recipes on the package – but I wanted to make up my own mouth watering recipe that I could share with you.
The packaging also lets you know you should rinse the noodles beforehand. I was surpised how many noodles were in the bag once I rinsed them out! I’d say a package has around 4 servings, and I decided to use half.
Since I’ve been on a bit of a miso kick- I decided to make a hearty miso gravy to complement the kelp noodles and feed my cravings for that salty savoury paste. I also used nutritional yeast, raw tahini, garlic, ginger and raw apple cider vinegar for an extra nutritional kick. Rice vinegar would also work well, but apple cider vinegar has great cleansing properties.
Once I had blended my sauce together in the food processor, I added half the pack of kelp noodles to a bowl and tossed it together with the miso gravy.
I tried this recipe two ways. First I tried it raw, simply sprinkled with cayenne and dulse flakes.
This was good but I found the noodles a little too crunchy for my liking, so I added it to a pan on medium high heat to soften the noodles and thicken the sauce. I cooked this quickly for about 5-10 minutes until it had the texture I desired.
Once it was ready, I added a hearty sprinkling of nutritional yeast and dulse flakes to the noodles and dug in. The result was a light, but very creamy, delicious dish that reminded me of a superfood version of mac and cheese! Yum! I will definitely be making this again!
- Kelp noodles
- Miso Gravy:
- ¼ cup Miso paste
- ½ cup Nutritional yeast
- ¼ cup Water
- ¼ cup Apple Cider Vinegar
- 1 tsp Raw tahini
- Garlic clove
- Rinse kelp noodles.
- Blend sauce in food processor.
- Either serve raw, or saute noodles with miso gravy in a sauce pan on medium high heat until sauce is thick and noodles are soft.
- Top with more nutritional yeast and dulse flakes.
Have you ever tried kelp noodles?