Asian Kelp Noodle Salad
Before I became the gut-loving, health-nerd I am today, I was a takeaway-junkie. Being a single mum and working full-time I found it so hard to manage cooking, working and mumming (I’m not sure if that's a verb but it very-well should be!). I had a special place in my heart for Pad Thai. It was an expensive habit but one that I didn’t feel I could change.The noodles, the oily sauces, the sweet and salty tastes – it was perfect.
It was, however, not so perfect for my gut. Regular Pad Thai is filled with a number of not-so-good sauces with more numbers in them than a phone book! They're often full of MSG, high in sugar and way too hot for summer anyway.
Ever since I started my supercharged journey, I’ve always wanted to enjoy that noodle feeling, just without that post-pad thai feeling (you know what I’m talking about).
My Asian Kelp Noodle Salad is a summer-friendly supercharged version of pad thai that will save you money and heal your body. It’s perfect for an outdoor picnic or BBQ.
This salad is absolutely bursting with flavor and goodness; the crispy cucumber, the iodine-rich kelp noodles and obviously, the delicious sauce. Unlike your regular Thai place, this dressing is made with real and wholesome ingredients. While Sesame oil contains essential vitamins and minerals for our whole bodies, tamari is especially rich in mood-enhancing tryptophan. I've also included limes because of their citrusy taste and ability to improve digestion and rejuvenate skin.
My Asian Kelp Noodle Salad requires less effort, time and money than calling your local Thai place and getting takeaway. Trust me. It’s also great and super adaptable for my vegans, gluten-free and dairy-free friends.
If you do want to make this salad more of a meal, you can add a protein source, like tofu or chicken, of your choice. Or just enjoy it on its own.
How can something so simple, so easy and so minimal be so tasty?
Crazy world, kids.
- 340 g (12 oz) kelp noodles
- 150 g (5 1/2 oz) bean sprouts, trimmed
- 3 medium spring onions (scallions), thinly sliced
- 1 small carrot, cut into matchsticks
- 1 medium Lebanese (short) cucumber, cut into matchsticks
- 1/2 large red capsicum (pepper), cut into thin strips
- 2 tablespoons chopped almonds
- 2 tablespoons chopped coriander (cilantro)
- 2 tablespoons chopped mint
- 1 tablespoon sesame oil
- 1 tablespoon wheat-free tamari
- 2 tablespoons lime juice
- 1/2 teaspoon chilli flakes
- 1 teaspoon grated ginger (optional)
- stevia, or honey to taste
- Combine the dressing ingredients in a small bowl.
- Rinse and drain kelp noodles, mix ingredients and the dressing together