This kelp noodle dish is a great alternative to a traditional cold sesame rice noodle dish you’d get from Chinese take out, accept hella-healthier!
Kimchee & Kelp Sesame Noodles
by Sarah Farsh January 14th 2016
- 1 pack, 12oz kelp noodles (drained)**
- 1/4 cup organic shredded carrots
- 1/4 cup fresh sprouts
- 1 cup korean spinach salad
- 2 tbsp green onion, finely sliced
- 1 tsp fresh ginger, minced
- 2 tbsp fresh garlic, minced
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp agave nectar
- 1 tsp kelp flakes
- 1-2 tbsp sesame seeds
- Garnish: fresh kimchee!
**Before using my kelp noodles, I soak them in a bath of water with 1 tbsp liquid aminos and 1 tbsp baking soda, for 2 hours before draining them for use. This part is optional, it just gives your kelp noodles a much softer texture.
Whisk together ginger, garlic, sesame oil, rice wine vinegar and agave together to make dressing. In a large bowl, poor dressing over kelp noodles, add carrots, sprouts, spinach and green onion, mix well. Top with kelp flakes, sesame seeds, and optional kimchee.