To showcase this delightful noodle I'm sharing my FAVORITE NOODLE SALAD. If you don't want to use kelp noodles, this vinaigrette is just as delicious tossed with your favorite noodles (rice or udon are perfect), spaghetti squash or ribboned veg (think zucchini, squash, etc). Or change it up and use it to make an Asian chicken or tuna salad. Perfect as a make-ahead dish for picnics or entertaining - enjoy!
asian kelp noodles
3 TBS toasted sesame oil
4 TBS rice wine vinegar
3 TBS sweet chili sauce or honey
3 TBS fish sauce
2 TBS tamari
3 cloves garlic, pasted
1-2 TBS ginger, chopped
2 limes zested and juiced
optional 1 TBS curry paste or jalapeno
1 bunch scallions, sliced on the bias
½ bunch cilantro, roughly chopped
1 English cucumber, half moons sliced on the bias
handful peashoots or sprouts
1/2 cup ribboned carrots
1 package kelp noodles
In a mini food processor puree all of the vinaigrette ingredients until the garlic and ginger is well pulverized.
Toss the noodles in some of the dressing, reserving some for seasoning the garnish as well. Platter the dressed noodles. Dress the peashoots, carrots and cucumber; top the noodles. Sprinkle cilantro and scallions on top.