I discovered kelp noodles this week.
I’ve heard lots about them as a great raw noodle alternative and I’ve been wanting to try them for ages.
And then I discovered them in my local health food store last week. Yay!
Kelp noodles are basically a type of seaweed, and are perfect for raw dishes, because they don’t need to be cooked.
You just soak them briefly to remove any remaining salty taste, and throw them into whatever you’re making.
I’m not a big fan of the whole “sea” flavour, but these guys really don’t have any of that.
They’re really neutral tasting, so they go really well with lots of things, and they’re kind of crunchy, a bit like a cross between a bean sprout and cucumber.
I’ve been eating them every day this week for lunch, in a super quick and easy kelp noodle chili salad, and I must say, I’ve been really enjoying it.
I just make up a mix of grated carrot, thinly sliced red capsicum, sliced mushrooms, diced avocado, chopped spring onions and shredded kale (or whatever green I have handy).
Then I toss it with a teaspoon of sweet chili sauce and throw in a generous handful of kelp noodles.
And what’s even better is that I can make it up the night before, and the noodles are still perfectly crunchy by lunchtime.
So easy, so convenient and so delicious.
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