Noodle Bowl

Noodle Bowl

2 Servings


1 tablespoon sesame oil

2 tablespoons rice vinegar

2 cloves garlic

1 tablespoon fresh ginger

1/4 teaspoon salt

3 tablespoons water

2 tablespoon tamari or coconut aminos

½ teaspoon honey

2 tablespoons sesame seeds

½ teaspoon red pepper flakes

1 package kelp noodles, rinsed*

1 cup carrots, shredded

1 cup frozen edamame, defrosted

2 cups red cabbage, shredded

Sauce: In a food processor or blender, combine all the ingredients for the sesame sauce except the sesame seeds and red pepper flakes. Pulse until mostly smooth; stir in sesame seeds and red pepper flakes.

Noodles: Rinse noodles under cold water. Drain and set aside.

Veggies: Chop the veggies super-fine or or purchase already shell edamame, shredded carrots/cabbage.

Toss everything together top with fresh herbs like cilantro or basil and serve cold.


  • *If desired to soften the noodles add 2 teaspoons of baking soda and ¼ cup lemon juice to a large bowl. Add the rinsed kelp noodles and massage for about 45 seconds to tenderize. The noodle will still have a slightly crunchy texture.
  • To eat warm add all the vegetables to a saute pan with 1 tablespoon olive oil over medium high heat. Cook until vegetables are tender, about 5 minutes, then add the sauce and noodles. Toss to mix well. Take off the heat and enjoy!