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Raw kelp noodles and bean sprouts recipe
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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 get the opportunity to enjoy this meal?
Course Salad
Cuisine Japanese
Keyword Vegetable
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Joost Nusselder
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
  • 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
  • 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)

  • How to prepare the sauce. This preparation requires around 20 minutes to prepare and will make around 2¼ cups. 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 peppers. 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 hotter. You can roughly chop the whole peppers before or after you remove the seeds, it doesn't have to be small rings because where 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 serve the purpose. 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 to end up on the chunky side and that's not what you want.
    Sriracha sauce in blender
  • 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 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—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 of the carrot 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 much ribbons as you can.
  • Add the beansprouts and the carrot ribbons to the boiling water and let it cook for 3 minutes.

Mixing 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 you're beansprouts and carrots are still hot, cool them off with cold tapwater before adding them.
  • Now, add some of the fish sauce and sesame seeds and 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.
  • 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.