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summer kelp noodles

I have yet to come up with the perfect copycat recipe to Juice Press's amazingly awesome "Kelp Me" noodles. However, that's okay, because if I'm going to be perfectly honest, I sort of like these better.

Which I know is blasphemy. But . . . this version is just so good. Maybe it's the cilantro. I'm a sucker for cilantro.

Anyway, the secret to getting soft Kelp Noodles is first to rinse them really well. Then, I like to massage them. No idea if this actually helps or is a culinary placebo, but I feel like they're better after being massaged. Finally, remember the lime juice! The acidity in limes makes them nice and soft, so be sure not to skimp or use the packaged stuff.


2-3 servings;

25 minutes

1 package Kelp noodles

1/3 cup cilantro

1/4 cup natural almond butter

4 tbsp soy sauce

1/4 tsp ground ginger

1 tbsp rice wine vinegar

1 tbsp honey

1.5 tbsp light brown sugar

2 minced garlic gloves

1 Carrot, julienned

2 Scallions, sliced

juice of 1/2 large lime


1.) Soak the Kelp Noodles in cold water to wash them. Massage gently. At this point, I also like to use kitchen scissors to cut the noodles into smaller pieces.

2.) In the meantime, combine the cilantro, almond butter, soy sauce, ginger, rice wine vinegar, honey, brown sugar, garlic and lime juice in a blender. Blend until smooth.

3.) Add the scallions and carrots to the mix and stir. (I'm also a fan of broccoli slaw with scallions. Super good.)

4.) Pat dry the kelp noodles and add to the sauce. Mix and let sit for fifteen minutes or so. The sauce softens the noodles, so the longer it sits, the softer the noodles will be.

5.) Enjoy your noodles. Apologize to the kale and yoga gods for secretly preferring them.


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