Sprout kelp noodles recipe is very interesting. The recipe consists of raw food, which has a firm-crunchy texture, as well as a neutral flavor. Besides, this recipe is rich with a lot of minerals, and its gluten and sugar-free. Besides, it has low calories and carbohydrates.
You can easily prepare this recipe in your home so long as you have the required ingredients. It is recommendable to try out this recipe, whenever you can, and be assured that it will be an experience.
Sprout kelp and noodles are very easy to prepare. Mostly, there is no much cooking needed—you only need to soak them in water, which should be purified. To prepare this recipe, you need to start by removing the kelp noodles from the packaging. Then, proceed to soak them in water. Allow them to sit for a while as you prepare your ingredients and blend your sauce. This procedure assists in separating your noodles. (making the sauce)
You can garnish your recipe with cilantro, sesame seeds, green onion, and peanuts. When you use the correct amount of ratios, you will love this recipe.
Why do many people love this amazing recipe?
Most people love the sprouts kelp and noodles recipe since its much healthier compared to the traditional Pad Thai. Also, this doesn’t compromise the flavor of the recipe. In addition to this:
- Kelp noodles have 0% sugar, protein, cholesterol, and fat. Per serving, they have 1g of carbohydrates, 1g of fiber, and 35mg of sodium. This recipe can give you up to 15% of your daily calcium requirements, as well as 4% of your daily iron requirements in every serving.
- Almond butter is an excellent way to improve your almond consumption. It has several health benefits, thanks to the exceptional nutritional profile. This included fiber, healthy fats, cooper. Calcium, magnesium, and vitamin E.
- Bean sprouts, on the other hand, have vitamins B and C, and protein. They provide an excellent source of folate.
- Raw kelp noodles – 1 packet
- Raw almond butter – 1 full tablespoon
- Minced garlic – 4 cloves
- Bean sprouts (fresh) – 2 cups
- Sliced onion – ½
- Sliced carrot – ¼
- Fish sauce – 4 tablespoons
- Fresh cilantro/coriander – ½ cup
- Peanuts (roughly chopped) – 1/3 cup
- Some sesame seeds
- Sriracha sauce (optional)
Start by preparing your sriracha sauce
How to prepare the sauce. This preparation requires around 20 minutes to prepare and will make around 2¼ cups.
- Fresh red Fresno or jalapeno peppers, seeded, stemmed, and chopped (roughly)
- Garlic cloves (peeled and smashed) – 8
- Apple cider vinegar – 1/3 cup
- Tomato paste – 3 tablespoons
- Honey – 3 tablespoons
- Red boat fish sauce – 2 tablespoons
- Kosher salt (diamond crystal) – 1½ teaspoons
This sauce is not just paleo-friendly—it is also very fast. You can ferment it to boost the umami in the sauce. If you don’t have enough time for the sauce to ferment, you can add umami, which can be in the form of fish sauce or tomato paste.
First, you start by preparing your vegetable. It’s advisable to use gloves while handling the peppers. This will help you not to burn your eyes and hands. If you don’t want the sauce to be extremely hot, you can remove the seeds and some of the ribs from the peppers. Keeping the seeds and the ribs will make the sauce to become hotter.
Now, put everything into a blender or food processor. A rectangular food processor can also serve the purpose. However, if you use this kind of food processor, makes sure that you cut your garlic and peppers into small pieces and then put everything together. Failing to do so, the sauce can end up into one chunky side.
Continue blending until you achieve a smooth paste. Now, pour the puree into a saucepan, and then boil it over high heat. Once the puree starts to boil, reduce the heat, and then allow to simmer for around 5 – 10 minutes. Make sure that you stir occasionally.
Cooking the sauce allows you to deepen and concentrate the flavors, and reduce the sharpness of the garlic. Once the foam reduces, your sauce will have a bright red color. In addition, you should be able to detect the smell or raw vegetables. Taste your sauce to check the seasoning, and adjust if necessary.
This sriracha sauce can last for up to one week, but it should be refrigerated. You can also freeze your sauce if you want to use it for a longer period—maybe 2 – 3 months.
In a bowl, add your carrots and bean sprouts, and mix them with your kelp noodles.
Now, mix this all together with the kelp noodles. With two utensils, apply a gentle ‘turn and lift’ method, as if you are tossing the salad to allow them to be coated well. Avoid cooking the kelp noodles.
Taste your recipe for the seasoning. You can add more sauce until you achieve the desired flavor.
Use cilantro, sesame seeds, green onion, and peanuts to garnish your recipe.
This is a simple and healthy recipe that you should try out in your kitchen. So, why don’t you take that step and get the opportunity to enjoy this meal?
Also read: the best teppanyaki seafood recipes