I can hear some of my friend’s laughing at me reading this post, they are saying ‘trust you to find gluten free noodles made from kelp and creating a good looking plate of food’. I used to love eating bread, pasta, rice and of course noodles, but I’ve cut these out since going Paleo and at first I didn’t know how I would go, but now it’s pretty easy and I’ve been feeling the benefits of going gluten free (gone are the days people offering me a seat on the tube because I’m so bloated I look preggars).
Cutting out traditional wheat bread was easy and I’ve found some great Paleo bread recipes (I’ll be sharing more of these later). I’ve also substituted eating raw julienne style courgettes/sweet potatoes instead of pasta, but my biggest challenge was getting my hit of Asian noodles. I’ve been eying up these iodine nutrient rich kelp noodles for sometime and like any inquisitive chef I knew I could find a recipe that worked. These thin noodles made from brown seaweed are very versatile for various Asian dishes (I’m sure they will be making more than one appearance on my blog).
What about the cost?
You may think £7 for bag of kelp noodles is expensive, but I got four meals out of it (£1.75 a plate). Since I save £££ by making some of my own cleaning products (see my ‘Limitless Lemon’ blog), I can occasionally spend a bit more on food, as variety is the spice of life after all. Another benefit is you only need to give these a quick rinse before serving and they have no real taste so pick up the flavour of whatever you add, helping you save time and create a dish to your pallet. I’m a huge seaweed fan, so these slightly crunchy al dente noodles can also be used as a pasta substitute too. How can you deny such raw, easy to use natural goodness?
Ingredients (serves 1):
- A handful of kelp noodles, rinsed in warm running water
- 1 carrots grated (I like julienne strips)
- 1 courgette grated (I like julienne strips)
- A handful of bean sprouts
- 2 stalks of spring onions
- 1/2 chilli (or to your taste)
- Crushed cashew nuts
- Sesame seeds
- A wedge of lime
For the sauce
- 1/4 cup almond butter (you can use any nut butter you like)
- 1/4 cup liquid coconut oil
- 1 TBSP tamari sauce
- Chopped chilli
- 1 tsp ground coriander
- 1/4 cup filtered water
- pinch of Himalayan rock salt
- Rinse kelp noodles and in a large bowl, combine the rest of the main ingredients.
- In a food processor or blender, combine all of the pad thai sauce ingredients. Blend until smooth.
- Adjust the sauce to your taste and make it to a consistency you like, then pour over the noodle mix ( if you have left over sauce you can stored this in the fridge for two days)
- Eat straight away or leave the flavours to infuse together for up to 1 hour
- Just before serving, garnish with chilli, cashews, sesame seeds and a wedge of lime
You can adjust the ingredients for the sauce to your taste, as I liked mine more nutty. You can also add more water to get the consistency you want for the sauce. I like to eat as much raw food as possible and enjoy making a simple dish amazing by adding good intention & love.
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