When I first tried kelp noodles, I was surprised by them. They are clear noodles with a slightly crunchy texture and not a whole lot of flavor on their own. When you marinade them, kelp noodles do an amazing job of taking on the flavor of any vegetables and sauces they have been sitting with. These kelp noodles with peanut sauce are gingery, garlicky, and full of so much flavor! I love the mix of the creamy peanut sauce, the slight crunch of the kelp noodles, and the fresh vegetables.
Kelp noodles are rich in calcium, iron, and vitamin K. They are very low-calorie, gluten-free, and can be a great substitute for traditional pasta or just a fun new item to try. While they are delicious, kelp noodles are high in iodine and should not be consumed often because of their high sodium levels. Iodine can help keep your thyroid healthy and sea vegetables are a great way to include iodine in your diet.
Continue reading to learn how to make Kelp Noodles with Peanut Sauce.
What you will need to make Kelp Noodles with Peanut Sauce:
- 1 package kelp noodles
- 2 cups baby kale
- 1 small avocado, sliced
- 1/2 cup shredded carrot
- 1/2 cup shredded red cabbage
- 4 basil leaves, shredded
- 2 tablespoons chunky peanut butter
- 2 1/2 teaspoons red miso paste
- 2 teaspoons fresh lime juice
- 1 teaspoon maple syrup (if you do not have high quality maple syrup, agave will work)
- 3 cloves garlic, peeled
- 2″ piece of fresh ginger, peeled
- 1/8-1/4 cup water
How to make Kelp Noodles with Peanut Sauce:
- Open the package of kelp noodles* and place them in a bowl of warm water to easily separate the noodles. The noodles tend to be clumped together. Use your hands to separate them. If desired, cut them into smaller pieces with scissors. Once the noodles are separated, drain the water completely. You may need to do this more than once before adding the other ingredients as the noodles will continue to release water for several minutes. *I prefer the Sea Tangle brand kelp noodles. You can usually find them in the produce section or a refrigerator section with other natural foods like kimchi and sauerkraut.
- In a large bowl, combine the baby kale, half the avocado slices, carrots, cabbage, and basil. Because you are using baby kale, there is no need to massage it. Slowly add in the kelp noodles, a little bit at a time, and mix them in well with the vegetables.
- In a food processor combine the peanut butter, miso paste, lime juice, maple syrup, garlic, ginger, and 1/8 cup water. Pulse until well combined and smooth. Check the consistency and add more water only if desired.
- Slowly pour the peanut sauce over the kelp noodles and vegetables. Stir well to combine. Let sit for at least 5 to 10 minutes to let the kelp noodles absorb the peanut sauce.
- Top with avocado slices, more basil, and crushed red pepper if desired.
If you try this recipe for kelp noodles with peanut sauce, please let me know. I love getting comments on the recipe posts and please tag @logicalharmony, @justinatlogicalharmony or #logicalharmony on Instagram or Twitter if you share a picture.
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Photos by Justin M.G. Mendez