We knew a move was in the foreseeable future, but what we didn't know was that we'd have to leave at the end of this month. Eeeek! Talk about shifting gears! So here we are once again, packing our stuff and hunting for a new home. I'm trying to lighten up as much as I can, especially since moving seems now to have become a regular thing. It's work to sort through everything and decide what stays and what goes, but man, does it ever feel good! I love that feeling of getting rid of stagnant energy and shedding layers! Must have something to do with Spring being just around the corner. Even if new things usually start coming into the picture soon enough to replace the old, at least there's a sense of renewal, of change...
I finally decided to take the plunge and ordered kelp noodles... and LOTS of 'em!!! After reading rave reviews about the latter, I finally got around to trying them recently. Wow, now I can see what the rage is about! They have a very mild, neutral flavor that will go well with virtually any type of sauce. Soooooo many possibilities to play with! !
The first thing you'll notice upon opening the package of kelp noodles is the strange smell, but no worries, there's no dodgy chemical preservatives in there. Giving the noodles a good rinse will mostly take care of it. You'll also notice that they're kinda crunchy. Depending on what you're preparing (for instance a salad), this may not be an issue. On the other hand, if you're looking for a pasta effect, you'll want to soften them up. I soaked mine in water for several hours and while they seemed to enlarge in size, they still remained crunchy. *scratching my head* After some research, I found out that the key is to let the noodles sit in something acidic (such as lemon juice or vinegar) for a few minutes in order for them to get soft. Don't ask me why, but it DOES work!
In the following recipe, the Peanut Sauce contains some lime juice so you can toss the noodles directly in the sauce and it does the trick. Addictive stuff!
Kelp Noodles & Veggies in Peanut Sauce
Serves 4 or 5
1 package kelp noodles
3 tbs almond butter
2 tbs tahini
2 garlic cloves
2 1/2 tbs lime juice
1 tbs tamari
1 tbs raw sesame or coconut oil
1 tbs olive oil
1/2 tbs grated fresh ginger root
1/4 - 1/2 tsp red pepper flakes (depending on how hot you like it)
1/2 tsp salt
1 1/2 Medjhool dates
1/4 cup water (or more, to taste)
Blend until smooth. If necessary, add more water until desired consistency is reached.
3 cups sliced baby bok choi
1 cup grated carrot
1 cup grated daikon
1/2 cup chopped red pepper
2 green onions, sliced
Place rinsed noodles and veggies in a large bowl. Toss with desired amount of Peanut Sauce. Let sit on the counter or in the D for 30 minutes before serving.
Optional: Top with sliced mushrooms marinated in a little olive oil and tamari.
~ When I first made this, I left the dish for an hour on the counter, then popped it in the D for an extra hour. Not a good idea! The noodles had that 'overcooked' texture to them. (If you've left pasta cook for too long before, then you know what I mean!) Most recipes I've come upon suggest to let the noodles soak up the marinade or sauce for about 30 minutes before serving.
~ For a simpler variation of this, you could skip the veggies and just toss the noodles in the sauce.
~ For more info on kelp noodles and lots of other great recipe ideas, have a look at this site! O.K. Gotta get back to packing... ;-)