I may be a bit late to the kelp noodle game, but guys, oh my goodness: game changer! I am a noodle gal, like gimme the ramen, give me the pho, I want it all! Well, maybe not the calories. I am not one to count calories, but at the end of the day calories do matter for weight loss and weight management. All calories are absolutely not made equally, but some foods are way more calorie dense than others.
Why Kelp Noodles?
I am a volume eater, and I will always be (they’ll never change meee!). It doesn’t matter what I am eating, I’ll just keep going until I feel like I’m stuffed. Instead of fighting this and constantly feeling deprived all the time I decided to accept who I am and find ways to enjoy eating the way I eat and not stressing afterwards about how much food I just ate. Kelp noodles have been a game changer for healthy vegan noodle recipes. I do have plenty of vegan noodle recipes up on my blog that use various different types of noodles. You can make all these recipes as is, or with kelp noodles for a low-calorie option!
- Coconut Peanut Noodles
- Vietnamese Noodle Salad
- Peanut Soba Noodles
- Thai Green Curry Ramen
- Red Curry Peanut Noodle Salad
Is this recipe Raw Vegan?
Technically, no, but you 100% can make this sesame kelp noodle recipe raw vegan if you would like. I love eating raw vegan meals throughout the week, so I love making recipes that can be made raw easily. To make this recipe raw just don’t steam the vegetables, and sub out the sesame oil for tahini! It’s that simple, and it will still be just as delicious!
Ingredients for this Sesame Kelp Noodle Recipe:
- Kelp noodles
- Broccoli
- Bell pepper
- Snow peas
- Cilantro
- Tempeh
- Green onions
- Miso paste
- Rice wine vinegar
- Water chestnuts
- Toasted sesame oil
Sesame Kelp Noodles
Equipment
Ingredients
For the Kelp Noodles:
- 1 package kelp noodles
- 1 crown broccoli
- 1 bag snow peas
- 1 package tempeh
- 1 bell pepper
- 1 can water chestnuts
- 3 scallions
- 1/2 cup cilantro
For the Dressing:
- 2 tbsp toasted sesame oil
- 1 tsp rice wine vinegar
- 3 cloves garlic
- 1 tsp ginger
- 1 tsp miso paste
Instructions
- Begin by steaming the broccoli, tempeh, bell pepper, and snow peas.
- While the vegetables are steaming, soak and rinse your kelp noodles according to package instructions.
- Chop your green onions and cilantro, add to a large bowl along with the water chestnuts. Add steamed vegetables, and rinsed kelp noodles.
- Make the dressing by combining all ingredients in a small bowl and whisking together. Toss the salad. Serve and enjoy!
