What if there were noodles that were gluten-free, high-fiber, low-carbohydrate, and extremely low-calorie?

Let me introduce you to Sea Tangle Kelp Noodles!

Thai Kelp Noodles

Sea vegetables are one of the most nutritious substances on the earth (or in the sea, I suppose).  These noodles are made from kelp and are a good source of calcium.  They are a fantastic way to have the satisfaction of noodles without the empty carbohydrates.  I plan to experiment with, and post more recipes, using these noodles in the future.

Make sure to rinse the noodles well prior to preparing.  Some detect a slight “fishy” smell when they come out of the bag.  Don’t worry, you won’t be able to taste it in your dish.  The noodles are slightly crunchy, which some palates may like.  I prefer to stir-fry them for a few minutes until they are softer.

Recipe: Thai Kelp Noodles

1/2 onion, diced

2 cloves garlic, crushed

2 bags Sea Tangle Kelp Noodles

2 heads broccoli, cut into florets

1 medium carrot, shredded

1 cup cilantro, chopped

3-4 cups bean sprouts

cut lime, to garnish (optional)

1 tbl olive oil

Thai Sunflower Sauce

2 tbl sunflower butter

2 tsp toasted sesame oil (preferably Eden brand)

1/2 jalepeno pepper

2 cloves garlic

1-2 inch piece of ginger, skin removed

5 sun-dried tomato pieces, soaked in hot water until soft, then removed

lime and lemon juice to taste

Bragg’s liquid aminos or gluten-free soy sauce (tamari) to taste

1.) To make the sauce, combine ginger and garlic in blender and mince.  Add all other ingredients and process until smooth.

2.) Heat the olive oil in a pan.  Saute the onion and garlic for several minutes.  Add the rinsed noodles and the broccoli.  Stir-fry for a few more minutes until broccoli is just tender (do not overcook).   Add shredded carrots and sunflower sauce and cook about a minute more.

3.) Turn off heat and add cilantro and bean sprouts.  Serve with lime and additional dressing if needed.  Add chicken breast or other protein if desired.