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Revitalising Kelp Noodle Pasta

Kelp noodle pasta mixed with shredded carrot and spring onion in a creamy white miso and tahini dressing, sprinkled with sesame seeds​
Asia
Ocean
Starters
Regenerative
Vegan/Vegetarian
Grain-free
Dairy-free

method

  1. Place kelp noodles in a large bowl and cut into bite-sized lengths​
  2. Juice 2-3 lemons and pour over kelp noodles​
  3. Cover with warm water and add sea salt​
  4. Break apart the noodles so that they are floating evenly in the water​
  5. Let them soak and soften for up to an hour​
  6. Grate carrots either by hand or in a food processor; alternatively, can spiralise or ribbon them​
  7. Diagonally slice the spring onions into circles​
  8. In a separate bowl, blend tahini, white miso paste, coconut aminos, lemon and water to taste into a light dressing​
  9. Drain and dry the kelp noodles​
  10. Mix the noodles, carrots, spring onions and dressing together in a large mixing bowl​
  11. Ideally plate in round bowls and served sprinkled with sesame seeds with chopsticks​

Sources:

The Simple Veganista. Kelp Noodle Salad and Peanut Dressing. Available from: https://simple-veganista.com/kelp-noodle-salad-peanut-dressing/ (Accessed on 30 October 2021)​

The Simple Veganista. Tahini Miso Dressing Dip. Available from: https://simple-veganista.com/tahini-miso-dressing-dip/ (Accessed on 30 October 2021)​

Ingredients

  • 2 packets of Sea Tangle or equivalent kelp noodles​
  • 2-3 lemons​
  • 1 tbsp sea salt​
  • 2 large carrots​
  • 2 spring onion​
  • 1 tbsp white miso paste​
  • 3 tbsp tahini​
  • 2 tsp coconut aminos​
  • White or black sesame seeds​
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