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| Kelp Noodle Salad |
By now you’ve learned that Michel is generally an intrepid
kind of guy when it comes to food. He
loves to browse leisurely through farmers’ markets and ethnic groceries in
hopes of coming across something he’s never tried before. I, on the other hand, get very nervous when
faced with strange places and things. Take Chinatown in San Francisco, for example—or
in Chicago or any other big-city Chinatown.
I struggle with the crowded sidewalks and the funky smells emanating
from those ubiquitous food markets and eateries while Michel breathes it all in
and seeks out a nice cup of Pu-Ehr tea.
It’s no surprise that Michel decided to try kelp noodles
when he spotted them at Whole Foods. No fat,
near zero carbs, low calories, high mineral content—generally a wholesome
alternative to regular pasta. I initially
had some difficulty getting around the word “kelp” because it reminded me of the
fish tank filled with guppies and snails my father used to keep on his office
desk. One of my jobs was sprinkling the smelly fish food flakes into the top of
the tank—carefully so that I didn’t give them too much. I admit I’m still carrying some residual
childhood anxiety from learning that the mother guppies would eat the newborn
baby guppies if they weren’t caught and separated from her immediately. I was always on high alert, keeping watch over
the little clear plastic hatchery periodically suspended in the tank, hoping
all the baby guppies would swim through the partition to safety. I’m still on high alert about pretty much everything
in the world—but no longer about eating kelp noodles, at least.
The Sea Tangle Noodle Company website is quite informative and
its packaging is very friendly and straightforward—raw kelp noodles “made with
mineral-rich sea kelp” and having a “neutral taste.” Fair enough, but my mind goes right back to
the 1970s television commercial for Grape Nuts cereal featuring natural foods
guru Euell Gibbons who always asked us the same question: “Did you ever eat a
pine tree? Many parts are edible.” No, to
this day I’ve never eaten a pine tree but I have eaten raw kelp. The noodles are clear and non-threatening and
enjoyably crunchy.
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| "Did you ever eat a pine tree?" http://4.bp.blogspot.com/euell-gibbons1.jpg |
Of course, a quick Google search for kelp benefits can take
you on a crazy ride from reputable sites like WebMD to a YouTube video wherein
a lady uses nori (sushi wrappers) as a facial mask. Yep.
The consensus seems to be that kelp consumption boosts mineral intake
and benefits the thyroid due to its high iodine content. Of course the low-carb, low calorie, no fat aspects
are obvious. So here goes. Buckle up, kelp virgins. You will be pleasantly surprised.
Kelp Noodle Salad
1 package raw kelp noodles, rinsed (½ a package makes two
generous servings for us)
1 bunch scallions, chopped
4 cloves garlic, chopped
5 thin slices fresh ginger, chopped
2 tablespoons rice vinegar
3 tablespoons soy sauce
¼ cup sesame seeds, toasted
¼ teaspoon red pepper flakes (more to taste for spicy food
fans)
2 tablespoons peanut butter
1 tablespoon sesame paste (tahini)
1 bunch cilantro, chopped
1 carrot, chopped into ½ inch pieces
½ cucumber, thinly sliced
1 piece of nori (sushi wrap), cut into small strips for
garnish
Rinse kelp noodles under cold running water. Set aside to
drain.
Combine scallions, garlic, ginger, rice vinegar, soy sauce,
sesame seeds, and red pepper flakes in a container and gently stir to mix
evenly.
Add peanut butter, tahini, and cucumber slices. Mix to coat all ingredients.
Cut noodles into 2-3 inch segments, adding them to salad
dressing mixture.
Add chopped carrot and
stir to mix everything together. Top
with nori strips. Eat!
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