Have you ever had kelp noodles? Elysia and I discovered them awhile ago and enjoy using them as a replacement for pasta when we want a lighter meal. They have a crunchy texture, which may surprise you when you first try them, but if you soak them in warm water for awhile, they become much softer. Neither of us mind the crunchiness so we usually just dig right in, but you can decide what you prefer.
Because the noodles are made of kelp, they are definitely healthy:
“Kelp is rich in more than 70 minerals, including potassium, magnesium, iron, calcium and iodine. It also contains enzymes, vitamins, trace elements, and more than 21 amino acids”. ~Livestrong.com
All of that AND they only contain 6 calories per serving. Crazy.
The brand that we have tried is called ‘Sea Tangle’ and are not the easiest to find. You can, however, order them online if you like or they have a list of stores as well. The noodles themselves do not have a lot of taste (not ‘fishy’ or ‘sea-like’ at all) so they need a little assistance in that department. 😉
The recipe that follows is for a sauce that can be used to top those noodles or as a flavor-booster for veggies and more. It is super easy to make and comes together quickly so give it a try!
Creamy Pepper Sauce
- 1 tsp. Oil
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 2 tsp. chopped garlic
- 2 Tbl. Orange Muscat Champagne Vinegar
- 3/4 cup Lite Coconut Milk (Canned)
- Cayenne Pepper, to taste
- Salt & Pepper
– Heat a teaspoon of oil in a pan over medium-low heat (I used canola). Sprinkle with salt and saute the red onion and red bell pepper until slightly browned (6-10 minutes). Set aside.
– Combine the cooked veggies and remaining ingredients in a food processor or with an immersion blender. Taste for salt and pepper and add accordingly.
– Toss with pasta, kelp noodles, veggies, zucchini noodles or anything that needs a little extra sauce!