Sharing a favorite kelp noodle dish that’s action packed with flavor and rounded out with a delicious creamy sauce from the sunflower butter and tahini.
Kelp noodles have been my go to noodle lately full of vitamins and minerals but if you can’t find kelp at your local grocery store then sub with zucchini noodles or any pasta of choice.
Creamy Sunflower Butter & Tahini Kelp Noodles
- 12 oz. kelp noodles
- 2 tbsp sunflower butter
- 2 tbsp tahini
- 1 tbsp sesame oil
- 3 tbsp coconut aminos or soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp or 1/2 juice lime
- 2 tsp chili garlic paste or sriracha
- 2 tsp freshly grated ginger
- 2-3 tbsp water
- 1/2 tsp salt
- 1 tbsp olive oil or avocado oil
- 3 cup broccoli chopped
- 1 container mushrooms slided
- 1 cup edamame thawed if frozen
- sesame seeds
Prepare Kelp Noodles
- Remove from package and place in a bowl with water to soften. Set to the side.
- Add all ingredients in a bowl and mix until well combined. Set to the side.
- In a medium pan heat up oil on medium heat. Add broccoli and mushrooms and cook for about 7 minutes.
- Next add edamame and cook for another 2 minutes.
- Stir in sauce and reduce heat to low.
- Rinse and drain the kelp noodles and add to the veggie/sauce mixture. Toss noddles with tongs to evenly coat the noodles. If you prefer a crunchy noodle you can serve right away. For a softer noodle similar to angel hair pasta let sit in the sauce mixture for about 15 minutes and serve.
- Top it off with scallions and sesame seeds.