Thai Kelp Noodles

THAI KELP NOODLE BOWL 

Ingredients: 

1 12oz Bag of Kelp Noodles

1 Julian Medium Carrot

1/2 Cup Finely Chopped Spinach

 1/3 Cup Broccoli

1 TBSP Chives

1/2 TBSP Sesame Seeds

6 Brazil Nuts

Soften Kelp Noodles:

1 Small Lemon or 1/2 Large Lemon Juiced

1/2 tsp Baking Soda

Sauce:

3 TBSP Almond Butter

1 TBSP Coconut Aminos

1/2 tsp Garlic Powder

1/4 tsp Onion powder

Dash Chipotle powder, Cayenne, Cumin, Paprika Pepper, Salt

3 TBSP Water Squeeze of lemon Juice

Directions in video!! 

15 comments

  • These noodles are now a staple in our home. This is an incredible recipe. Love it!

    LINDSAY
  • I loved it but my bf didn’t like the kelp noodles. He finished his bowl though ! He said the flavor was delicious. I

    Susan
  • This sounds great! I am actually allergic to lemons (limonene, all citrus), so is there something else I could do to soften the kelp noodles?

    Danielle
  • This was SO SO amazing! This is definitely going to be one of my new go-to recipes! I didn’t have Brazil nuts, so I used sunflower seeds and I also didn’t have sprouts or chipotle powder, and it was still totally delicious!

    Melissa
  • Made this, loved it! One question: how long can you store leftovers? I’m the only non-meat-eater in my household and I like to make things for a few days. Will the sauce effect the noodles stored in the fridge?

    Ewa

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