Lovely and light kelp noodle delight! Our peanut noodle recipe combines iodine-rich, gluten-free kelp noodles with rainbow colored veggies and a savory, Asian-inspired sauce. Satisfying, super fun, and actually healthy for you. Go ahead and nosh the noodles to your heart’s content.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Lunch or Dinner
Cuisine: asian
Servings: 41 cup servings
Calories: 164kcal
Author: Gina House | World of Vegan
Ingredients
12ozkelp noodlesI used Sea Tangle Noodle Company
1tablespoonlemon juiceor the juice of ½ lemon
2teaspoonsbaking soda
¼cupred cabbagethinly sliced
½cupred and yellow bell pepperthinly sliced, about a half of a pepper of each color
½cupshredded carrotsabout 1 large carrot
¼cupgreen onionsthinly sliced, about 1-2 stalks
Peanut Sauce Ingredients
¼cupnatural peanut butterthe runnier the better
2tablespoonscoconut aminosor soy sauce
½teaspoongarlic powderor to your liking
1tablespoon nutritional yeast
½teaspoonseasoned rice wine vinegaror light vinegar of choice
¼teaspoonsalt and sugareach; if not using a seasoned vinegar
¼teaspoonsmoked paprikaoptional
¼teaspooncayenne pepperoptional
1teaspoonblack or white sesame seedsoptional
2tablespoonschopped peanuts or cashewsoptional
Fresh lemon or orange wedgesoptional
Instructions
Soaking Instructions:
Open the package of noodles and drain out the excess water. Set aside for a minute.
Pour the lemon juice into a medium sized bowl and add in the baking soda. It will fizz for a few seconds. Mix well.
Add the noodles to the liquid mixture and, using clean hands, massage the lemon/baking soda mixture all through the noodles. You will start to feel them softening.
When you’ve massaged them with the mixture for about 1 minute, allow them to sit in the bowl with the liquid for at least 5 minutes. Use this time to cut up your veggies.
Recipe Instructions:
Wash and rinse all of your veggies well.
Slice the cabbage, bell peppers, and green onions thinly. Shred the carrots finely. Put them aside until the noodles are ready.
Once the noodles are done soaking, place them back into the colander and rinse them very well under cool water for at least 2 minutes. If they’re not rinsed well, they will be very salty from the baking soda left behind.
Once the noodles are rinsed and drained, place them into the large mixing bowl.
Next, make the peanut sauce by mixing the peanut butter, nutritional yeast, coconut aminos (or soy sauce), garlic powder, cayenne pepper, and smoked paprika in a small bowl or large glass measuring cup. Add an additional tablespoon of water if the mixture is too thick. (This depends on the texture of your nut butter.)
Add the sauce to the noodles in the bowl and mix well. Toss in the sliced and shredded veggies and combine.
Sprinkle with sesame seeds and chopped nuts. Serve immediately. Perfect if served in pretty bowls and eaten with chopsticks. Garnish with lemon wedges, if desired.
Storage: The noodles will keep fresh in a covered container for around 3 days. Add a little bit more sauce (if you have extra) or a splash of water if the noodles seem a little dry. This is the perfect time to add in different vegetables, too.
Nut Butter Substitutions- Feel free to swap out any nut or seed butter for this recipe. Cashew, almond, and tahini would work the best for flavor, but it’s entirely up to you.