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Wednesday, August 8, 2012

Peanut Curry Kelp Noodles


I've been in kelp noodle withdrawal the last bunch of months.  The Korean grocery store that carries them for less than $2/bag has been out of stock, and I refuse to spend the $5-6 or more everywhere else seems to charge.  After all, I can easily eat a whole bag in one sitting!

So I was delighted to find them back on the shelf a few weeks ago and was fortunate to snatch up the last bag.  Unfortunately, I've been back twice since and they don't have them again. 

I love, love, love them.  Like shirataki noodles, they are very low in carbs and calories, and gluten-free, however, they don't have a funny smell like shirataki noodles do when you first open the bag, and they do absorb liquid so you have more leeway in terms of how to sauce them.

This recipe is quick and easy and crazy delicious.  I added in mixed seafood at the end, but you can omit that if you want these to be vegan.

Peanut Curry Kelp Noodles

1 340g bag kelp noodles, rinsed and snipped with scissors
1 bunch green onions, sliced
1/4 cup rice vinegar
1 340g bag rainbow slaw (or veggies of choice)
340g bag frozen mixed seafood, thawed (optional)

Sauce

1/4 cup natural peanut butter
2 tbls rice vinegar
1 tbls soy sauce/tamari/aminos
1 tbls agave
2 tsp curry powder (mild or hot)
1/4 tsp Chinese five spice powder

Whisk together all the ingredients for the sauce.   If its too thick, add a bit of water or additional vinegar to thin it out.

Place noodles in a large skillet, pan or wok with onions and vinegar until noodles soften.  Then add veggies and seafood, if using and continue to cook until veggies soften and seafood is cooked through.  Stir in sauce and continue cooking for a minute or two.  Serves 1-2.

Man this was good, but now I'm out of kelp noodles again.  For all you Torontonians buying up all my cheap kelp noodles:  Leave some for me, will ya???

I have entered this recipe into Diet, Dessert, & Dogs Wellness Weekend.