Have you ever picked up a bag of Kelp Noodles and wondered what they are and what in the world to do with them?
Cathy Wong from About.com reveals to us that those mysterious looking noodles are “a food made from kelp, an edible brown seaweed that contains high amounts of iodine. Marketed as a low-calorie alternative to pasta and other noodle varieties, kelp noodles contain kelp, sodium alginate (a form of seaweed-derived salt), and water.”
Ever wondered what to do with Kelp Noodles?
Ani Phyo’s wonderful raw food preparation book “Ani’s Raw Food Asia” is a great place to look for Asian style recipes using Kelp Noodles. Her book is full of tempting recipes with Asian flare from Korea, China, Japan, Thailand, Vietnam, Indonesia and Hawaii.
Here is her great eat now or make ahead, Indonesian inspired recipe for
“Fried” Vegetable Noodles with “Deep Fried” Shallots ©Ani Phyo (Makes 4 servings)
3 tablespoons extra-virgin olive oil
2 tablespoons Nama Shoyu
1 teaspoon minced garlic
1/4 teaspoon white pepper, to taste
1 cup shredded baby bok choy leaves or green cabbage
1/2 cup juilienned carrots (about 1/2 carrot)
1/2 cup crumbled cauliflower
1/2 cup thinly slice shallots
3 Tablespoons sliced scallions, cut in 1-inch lengths
4 cups kelp noodles (about 1 pound of noodles)
1 batch “Deep-Fried” Shallots, page 206
Whisk marinade ingredients in mixing bowl. Add vegetables, and toss to mix well. Set aside for at least 20 minutes to marinate and soften.
Add kelp noodles to bowl with marinade and vegetables toss and mix well. Set aside for at least 20 minutes to marinate and soften.
Add kelp noodles to bowl with marinade and vegetables, toss and mix well. Serve immediately, or set aside another hour for the noodles to marinate and soften.
To serve, transfer to four serving dishes, Sprinkle with “Deep-Fried” Shallots* just before serving.
So drop on by to High Vibe and pick up some versatile Kelp Noodles, Nama Shoyu, low temperature processed extra virgin olive oil, yummy *Over The Top! Onion Crisps (the quick alternative to “Deep-Fried” Shallots) and Ani Phyo’s book to create many more quick and memorable meals!