Imagine kelp noodles, marinated in a zesty guacamole dressing, with a touch chili ginger heat, and tossed with toasted sesame seeds...
These kelp noodles pack the flavour of a sushi dinner - nutty and savoury, but without the seaweed taste.
Brew up a cup of your favourite Japanese green tea to pair with these noodles; they make the perfect afternoon snack!
1 package of kelp noodles
2 heaping tbsp sundried tomatoes
2 small (or 1 large) avocado
1/2 tsp ginger powder
1 small chili pepper, minced
the juice of 1/2 a lemon
2 tsp sesame seeds (brown or black)
1/2 tsp coconut aminos
Soak the kelp noodles in a large bowl of cool water, for at least 1 hour. Throw the sun dried tomatoes in the same bowl, to soak. Make sure that there is enough water and room in the bowl for the noodles to expand and be fully submerged. Strain the water after 1 hour of soaking.
Remove the sun dried tomatoes, chop finely, and set aside.
You may want to save the water used for soaking the noodles, as the sun dried tomatoes create a salty, tangy broth, that can be used for soups, or for cooking rice.
In a medium sized bowl, mash 2 avocados. Mix in the ginger powder, sun dried tomatoes, chili pepper, lemon juice and coconut aminos.
Place the sesame seeds in a dry pan, (heated at medium temperature.) Toss them for 2 – 3 minutes or until they start to crackle. Remove them from the heat source.
Combine the avocado dressing with the kelp noodles and mix until all the noodles are fully coated. Toss in the sesame seeds and enjoy!
Kelp noodles have a fairly neutral taste, so they are perfect for packing in flavours. You may choose to add pinches of garlic, apple cider vinegar, nutritional yeast, black pepper, fresh chives,or our salad booster!
Recipe created by Jill Richards - Learn more about Jill on our Recipe Developers page!