Crunchy kelp noodles with a simple ginger peanut sauce, a delicious change from the usual!
Dressing: Start by mixing the dressing in a small bowl, set aside letting the flavors develop. Add water as needed to thin, adding 1 tablespoon at a time.
Assemble: Add noodles and carrots to a large bowl, add dressing and mix until well coated. Be patient while mixing your kelp noodles, they are not as soft and pliable as regular noodles and will take moment to completely coat.
Serve in individual bowls, garnish with scallions and sesame seeds. Top with fresh lime juice.
Serves 2 – 3
Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container.
Make the dressing spicy by adding red pepper flakes to taste or 1 teaspoon or so sriracha.
If you’re not a vinegar lover, try using less while replacing the unused portion with water.
Add cubed tofu for added protein.
Nutritional values are estimates only. See our full nutrition disclosure here.