by Meghan Swidler
Ingredients
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1 bag of Gold Mine kelp noodles
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1 lemon, juiced
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1 tsp baking soda
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1 head of lacinato kale, chopped
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1 Tbsp raw almond butter
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2 Tbsp tahini
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1 Tbsp toasted sesame oil
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3 Tbsp coconut aminos (or tamari)
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1 Tbsp honey or maple syrup
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1/2 lime, juiced
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1 garlic clove, minced
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1 tsp red pepper chili flakes
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1 knob fresh ginger, grated
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2-3 Tbsp water (or more if needed)
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Sea salt
Kelp Noodles
Almond-Tahini Sauce
Directions
In a medium-sized bowl, add the kelp noodles and warm water. Sprinkle about 1 Tbsp of baking soda on the kelp noodles and juice of 1 lemon. Mix well.
Soak the kelp noodles for about 15-20 minutes until desired texture is achieved. Drain the noodles.
In the meantime, add almond butter, tahini, toasted sesame oil, minced garlic, lime juice, minced ginger, honey/maple syrup, coconut aminos, chili flakes, water, and sea salt into a small bowl. Blend until desired consistency is achieved, adjusting flavor if needed.
Add almond-tahini sauce to kelp noodles back in mixing bowl. Toss to combine.
Quickly chop head of lacinato kale and sauté in a pan with extra-virgin olive oil. Add sautéed kale to kelp noodles.
Garnish with seaweed gomasio, and serve. You can even add chili flakes for extra spice. Enjoy!
