Best ever sweet miso mushroom kelp noodles
From the funky odor to the rubber band-ish consistency, kelp noodles have never really been my thing. But this sweet miso mushroom kelp noodle dish is a game changer for me.
Kelp noodles, which are made from sea vegetables, sodium alginate (a salt extracted from brown sea weed) and water, are fat-free, gluten-free, and extremely low in carbohydrates and calories. Pick up any package of kelp noodles and you’ll see that no cooking is actually required; all you need to do is rinse the noddles and add them to any salad, stir fry, broth, etc. and they are ready to eat.
While it may be safe for you to consume raw kelp noodles, a lot of recipe testing has taught me that they don’t necessarily taste better this way. Especially when using kelp noodles as a pasta or rice noodle alternative.
To create a truly satisfying kelp noodle dish, I couldn’t just rely on the sweet, creamy and oh-so buttery flavors of the sauce and mushrooms. The noodles had to be able to actually absorb these flavors. And through much trial and error, I believe the best way to do this is to soften the kelp noodles and allow them to marinate in the sauce.
It makes a huge difference.
So if you’re looking for a starch-less and healthy comfort food to cozy up to this fall, go ahead and give this mineral-rich sweet miso mushroom kelp noodle dish a try.
And please share your thoughts and tips for preparing kelp noodles in the comments below - I’d love to hear from you!
Sweet Miso Mushroom Kelp Noodles
Prep Time: 15 minutes | Cook Time: 30 minutes Yields: 2 servings
Ingredients
1 package of kelp noodles, cut and rinsed
2 cups of mushrooms of your choice (I prefer the chef sampler variety pack)
1.5 inch fresh ginger root, peeled
1 tablespoon yellow miso
1 lime, juice and zest
1 cup of coconut milk
2 tbsp tamari
1 tsp pink salt
2 tbsp sesame seeds (+ 1 tbsp for garnish)
Directions
Bring water in medium sized sauce pan to a boil, add kelp noodles, cover and reduce to simmer for 15 minutes.
Coat a large wok with spray oil, place on low-medium heat, add mushrooms and stir frequently for 5-7 minutes. Drain kelp noodles and add to work with mushrooms, stir well.
Add ginger, miso, lime juice and zest, coconut milk, hemp and sesame seeds, tamari and pink salt to a blender. Blend on a medium to high speed until all ingredients are well mixed.
Pour sauce over the noodles and mushrooms in the wok; sauté until all ingredients are well mixed. Reduce to simmer, cover, and cook for an additional 10-15 minutes until noodles or until noodles are soften to your liking. Stir occasionally to avoid any sticking.
Serve and garnish with sesame seeds.
For soft, flavorful noodles, store dish in the fridge for a few hours to marinate. To reheat, pan fry on a low-medium heat for 10 minutes. Or enjoy this dish cold!
