I haven’t made kelp noodles in a long long time. Kelp noodles are really all about the sauce. Its got to be yummy because the noodles themselves don’t actually taste like anything.
Lets talk about the health benefits these little noodles have to offer. Kelp noodles are a good source of minerals such as iodine, iron, and calcium. Fat-free, gluten-free, egg-free, soy-free, and very low in calories and carbohydrates, kelp noodles may be a good option for you if your eating plan requires you to seek alternatives to pasta and other noodles.
Although kelp noodles aren't easy to find in grocery stores, they may be in the refrigerated section (near the tofu) or in the Asian food or noodle aisles. They are also available for purchase online and can be found here. Be sure to purchase the clear ones when making this recipe. The green ones have a very strong seaweed taste that does not work for this recipe.
Making kelp noodles is super easy IF you know this. Be sure to soak the noodles in filtered water with 1 tsp of Bicarbonate Soda. Place noodles in a bowl and fill with water until the noodles are covered then mix in 1 tsp of Bicarbonate Soda. I never knew this and had to learn the hard way after making these noodles so many times only to have to throw them out as they didn’t hold the sauce and would turn stringy and be ruined. The Bicarbonate does something to the noodles to keep them holding their shape. Trust me when I tell you that this is a step you must not skip.
You will need a high speed blender to make the delicious pesto dressing. Up until making this I had never tried Coriander pesto. I will definitely be using on other recipes as it is so unique and yummy. Your pesto will be a little lumpy and bumpy as like pesto is. Make sure you soak your nuts beforehand to insure that they break down.
Before you serve the noodles or add toppings I recommend Mixing the noodles and pesto together. After they are combined you can separate the noodles into separate bowls and then add whatever toppings you like. I added cherry tomatoes, grilled bacon tempeh and baby spinach.
Cilantro Kelp Noodles with Tempeh Bacon
- 1 packet tempeh bacon (splash of oil to fry bacon in)
- 2 handfuls cherry tomatoes cut in half
- 2 big handfuls of baby spinach
How to cook Cilantro Kelp Noodles with Tempeh Bacon
- After opening a bag of kelp noodles, rinse the noodles well, which helps to remove the mildly salty liquid the noodles are packaged in and separates the noodles.
- Allow to soak in a bowl of room temp water with 1 tsp of bicarbonate soda this will help to reduce the crunchiness of the noodles and give them a softer texture more similar to al dente pasta
- After ten minutes drain the noodles well. Pat dry with paper towels or a clean tea towel.
- The noodles are long, so you can cut them down to a more manageable length with kitchen shears or a knife and cutting board.
- Set noodles aside in a large bowl as you prepare the Pesto.
- Place all pesto ingredients in a blender or food processor; cilantro, sesame oil, lemon juice, cashews (drain the water and discard), garlic & salt. Blend on medium speed. Up the speed, if need be. You will need to use the tamper to help blend all ingredients. You are done when the mixture resembles pesto and there are no large pieces of cashew.
- Pour pesto over your prepared kelp noodles. Mix together with hands until noodles are covered in pesto.
- Separate the noodles into 2 bowls and place in the fridge whilst you prepare the toppings and allowing the noodles to cool.
- If using cherry tomatoes slice in half and leave to the side.
- If using bacon tempeh as seen below you will need to oil a frypan. I use avocado oil as it has a high smoke point. Turn stovetop to medium heat and warm up the oil before laying you tempeh bacon. Cook for a couple of minutes each side or until bacon is golden but not burnt. Remove from frypan and place to the side.
- When you are ready to serve the noodles remove them from the fridge. Put a handful of spinach on top of each and mix through. Crumble the tempeh into bite-size pieces and sprinkle on top of bowls. Finally, add the cherry tomatoes.
- Enjoy :)
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Also, If there is an old school recipe that you absolutely love but it isn’t the healthiest give me a shout and I will attempt to recreate it modern-day-healthy style.