KELP NOODLES. Yet another healthy alternative to pasta. It's among my favorite pasta subs, right up there with spaghetti squash and zucchini/squash noodles. Kelp noodles, though not quite a vegetable, host a variety of minerals and are incredibly low on the calorie/carb scale. Pretty sure one serving has 6 calories. Not that I give a rat's ass about calories anymore, but for those of you that do...a) tisk tisk and b) eat kelp noodles.
What I like so much about kelp noodles is how flexible they are with flavors. As they are essentially tasteless themselves, they absorb the flavors of whatever you serve them with. Their consistency is also versatile. You can keep them raw and use them as noodle crunch in a salad, or you can steam them in boiling water or sauce over the stove to loosen them up al dente. This dish has them soft, as I tried to mimic the look and taste of one of my favorite Asian dishes - peanut noodles.
Of course this sauce would work with any noodle of your choosing - spaghetti squash, zoodles, whatever. I just wanted to play around with kelp noodles. If you can find kelp noodles at your local health foods store, I encourage you to give it a shot!
One last thought: I make this dish as a side item to my meal, as it has no protein and is pretty much just a fat source. However, if you want to make it into an entree, just cook up some chicken or steak and toss it in these saucy noodles!
- 1 package of kelp noodles
- 1/3 cup sunbutter
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp coconut oil
- 1 tsp raw honey
- 1 tsp chili garlic sauce or sriracha
- Dash garlic salt
- Water (quantity depends on your desired consistency)
- Remove your kelp noodles from the package, rinse them and cut them up to desired length. If you get a batch that's all tangled, do your best to cut them up and separate them so you don't get a big knotty mess when you toss them in the sauce.
- In a medium to large saucepan over medium/high heat, add sunbutter, coconut aminos, fish sauce, coconut oil, honey and chili garlic sauce/sriracha. Stir until everything is melted and combined.
- The sauce will be pretty thick so add water 1/4 cup at a time until you reach a consistency you like. I like mine somewhere in the middle of thick and thin, so I ended up using about 1/2 cup of water.
- Reduce heat to simmer and add kelp noodles to the sauce pan. Stir to distribute the sauce all over the noodles. Let simmer until the noodles are soft. Serve!
Servings: 4 sides or 2 entrees