Raw kelp noodles with sprouts 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 enjoy this meal?
Servings 4 people
Cost $8
Equipment
- Blender/ Food Processor
- Cooking pot
- Sauce pan (for the optional sauce)
Ingredients
- 1 packet raw kelp noodles
- 1 tbsp raw almond butter
- 4 cloves garlic minced
- 2 cups bean sprouts fresh
- 2 green onions sliced
- ¼ large carrot sliced
- 4 tbsp fish sauce
- ½ cup fresh cilantro
- ⅓ cup peanuts roughly chopped
- 1 tsp sesame seeds
Sriracha sauce (optional or you could buy it, but this is healthier)
- 3 Fresh red Fresno or jalapeno peppers seeded, stemmed, and chopped (roughly)
- 8 cloves garlic smashed and peeled
- ⅓ cup apple cider vinegar
- 3 tbsp tomato paste
- 3 tbsp honey
- 2 tbsp fish sauce
- 1 ½ tsp kosher salt
Instructions
Start by preparing your sriracha sauce (you can skip this if you don't want to add it or if you're going to buy a bottle)
- Preparing the sauce: This preparation requires around 20 minutes and will make around 2¼ cups. This sauce is not just paleo-friendly, but it's 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.
- Start by preparing your peppers. Use gloves while handling the peppers to help you not 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 hotter. You can roughly chop the whole peppers before or after you remove the seed; it doesn't have to be small rings because we're going to blend the ingredients together.
- Now put all of the ingredients for the sauce into a blender or food processor. A rectangular food processor can also work. However, if you use this kind of food processor, make sure that you cut your garlic and peppers into smaller pieces and then put everything together. Failing to do so may make the sauce end up on the chunky side and that's not what you want.
- 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 it 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 shouldn't be able to detect the smell of raw vegetables. Taste your sauce to check the seasoning, and adjust if necessary.
- This sriracha sauce can last for up to 1 week, but it should be refrigerated. You can also freeze your sauce if you want to use it for a longer period (for up to 2 – 3 months).
Slighty cook the vegetables
- Bring a large cooking pot to a boil over high heat.
- In the meantime, cut the carrots across the length into 4 equal, long stems. You can use more if you love carrots, but I like to use ¼ of the carrot in this recipe as it adds just a bit of crunch and sweetness to the dish.
- Slice the ¼ (or however much you'd like to use) long carrot stem across the middle so it's not that long anymore and slice it in as many ribbons as you can.
- Add the beansprouts and the carrot ribbons to the boiling water and let it cook for 3 minutes.
Mix the salad
- Thoroughly rinse the raw kelp noodles before using them.
- In a bowl, add your carrots and bean sprouts, and mix them with your kelp noodles. Avoid cooking the kelp noodles; so if your beansprouts and carrots are still hot, cool them off with cold tap water before adding them.
- Now add some of the fish sauce and sesame seeds, and mix this all together with the kelp noodles. With 2 utensils, apply a gentle "turn and lift" method, as if you're tossing the salad to allow the ingredients to be coated well.
- Taste your recipe for the seasoning. You can add more fish sauce until you achieve the desired flavor. I find 4 tbsp is best for this amount of salad, but add a little less and start tasting it.
- Crush the peanuts, chop the green onions into small rings, and chop up the fresh cilantro.
- Divide the raw kelp noodle salad in 4 bowls and top it off with the peanuts, green onions, and cilantro. Add some of the sriracha sauce for a nice bite and sweetness.
