Super simple kelp noodle salad with savory shiitake mushrooms and crunchy sesame covered in creamy, homemade peanut sauce is a satisfying meal that's ready in under half an hour!
Table of Contents
This kelp noodle salad combines chilled noodles in a creamy peanut dressing with hot-off-the-stove sesame mushrooms. The combination of flavors and textures is so nice, and it takes under 25 minutes to make!
You might be worried that kelp noodles will have a fishy flavor, but they actually taste totally neutral. They have a great texture that works well in kelp noodle salads especially.
I sometimes use my kelp noodles straight out of the package, but if you have time, you can soften them by soaking for five to 10 minutes in hot water before using.
The dressing for this salad is my blender peanut sauce, and you toss the noodles with sesame shiitake mushrooms, shredded carrots, green onions, and a sprinkle of sesame seeds.
This salad just has a lovely, umami-packed flavor from the sauce and the mushrooms! It's perfect for a weekday lunch when you need something quick and nourishing.
If you don't want to spring for kelp noodles, you can make this salad with the equivalent amount of cooked noodles of your choice, and it will still be delicious!
✓ Ingredients and substitutions
- kelp noodles - I like to cut the block in half to make it easier to mix up. You can soak them in hot water for five to 10 minutes to soften them before using or use them straight out of the package.
- shredded carrots - Save time by buying the bagged, shredded carrots available at most grocery stores! I love keeping these handy for a quick salad addition.
- green onions - For umami.
- peanut butter - You can use tahini for a nut-free version.
- low-sodium soy sauce - For umami.
- rice vinegar and lime juice - For tang. You can use double of one and omit the other, if needed.
- sriracha - Or other hot sauce, like gochujang or chili garlic sauce.
- ginger - For umami and a little heat in the dressing.
- toasted sesame oil - Gives the mushrooms a great flavor!
- shiitake mushrooms - They're just so good! If you prefer, you can use other sliced mushrooms, like button, cremini, or baby bella, but shiitake really does make this kelp noodle salad special.
- sesame seeds - For topping. You can use chopped peanuts, if you prefer.
🔪 How to make kelp noodle salad
Toss the noodles, carrots, and green onions together in a large bowl, separating the noodles as much as you can.
Combine the peanut butter, soy sauce, vinegar, lemon juice, water, hot sauce, and ginger in a blender or food processor and puree until smooth. Taste and add extra Sriracha, if you feel like it's not hot enough for your taste.
Toss the noodles in the dressing and set them in the fridge to chill until you're ready to serve.
Heat the sesame oil in a large pan on medium heat. Add the mushrooms and salt, and cook, stirring frequently, until they soften, about 5-7 minutes. You may need to add a little bit of extra oil by the teaspoon, if things get dry. Transfer to a plate with a clean dish towel or napkin on it, so any extra oil can drain off.
Divide the noodle mixture between 4 bowls. Top with the mushrooms, sprinkle on the sesame seeds, and serve.
💡 Helpful tips
- I love the firm texture of kelp noodles straight out of the package, but if you want to soften them, soak them in hot water for 5 to 10 minutes.
- Save time by buying a bag of shredded carrots from the grocery store. They're cheap, and they're great to have on hand for quick salads like this kelp noodle salad!
🫙 Storage directions
Leftovers will keep for two to three days in the refrigerator.
💬 Frequently asked questions
If you're new to kelp noodles, prepare to become obsessed. They're made from seaweed, so you might be wondering what they taste like. Don't worry! There is no fishy flavor to them at all. They taste totally neutral.
The kelp noodles that I usually buy contain water, kelp, and sodium alginate. Sodium alginate is a thickener derived from seaweed.
These noodles have a somewhat firmer texture than grain-based pasta, with a pleasant "snap" when you bite into them.
You can use kelp noodles straight out of the package. They have a delightful, firm texture this way.
To soften kelp noodles, you can soak them in hot water for 10-15 minutes before preparing them, like you do with rice noodles. Whether you do that or not in this recipe is totally up to your personal preferences.
Since you don't have to cook them, kelp noodles are much faster to make than other noodles. No boiling or straining. Just drain the liquid from the bag, cut them up, and toss together a meal in a flash.
According to the nutritional information on the package I bought, a four-ounce serving has:
• 6 calories (That isn't a typo.)
• 15 percent of your daily calcium
• 4 percent of your iron for the day
• 4 percent of your daily fiber requirement
You can find kelp noodles at some grocery stores. I've seen them at Whole Foods, for example.
For this salad, I ordered my kelp noodles online. They can be a bit pricey, but they're handy to have on-hand for busy days when you just don't have time to cook. If you're on a tight budget, think of them as a sometimes convenience food.
📖 Recipe
Kelp Noodle Salad
Ingredients
For the salad
- 12 ounces kelp noodles cut in half
- 1 cup shredded carrots
- 2 green onions chopped (green parts only)
For the peanut dressing
- ½ cup peanut butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- juice of 1 lime
- ¼ cup water
- ½ teaspoon Sriracha sauce optional. Or more, to taste, if you like a spicier sauce.
- 2" piece fresh ginger coarsely chopped
For the sesame mushrooms
- 1 tablespoon toasted sesame oil
- 3 cups shiitake mushrooms sliced
- pinch of sea salt
- 2 tablespoons sesame seeds
Instructions
- Toss the noodles, carrots, and green onions together in a large bowl, separating the noodles as much as you can.
- Combine the peanut butter, soy sauce, vinegar, lemon juice, water, hot sauce, and ginger in a blender or food processor and puree until smooth. Taste and add extra Sriracha, if you feel like it's not hot enough for your taste.
- Toss the noodles in the dressing and set them in the fridge to chill until you're ready to serve.
- Heat the sesame oil in a large pan on medium heat. Add the mushrooms and salt, and cook, stirring frequently, until they soften, about 5-7 minutes. You may need to add a little bit of extra oil by the teaspoon, if things get dry. Transfer to a plate with a clean dish towel or napkin on it, so any extra oil can drain off.
- Divide the noodle mixture between 4 bowls. Top with the mushrooms, sprinkle on the sesame seeds, and serve.
Alex
Hi Becky,
I thought the picture looked good and so clicked on the link! My wife and I eat kelp noodles often for pasta as we are raw and vegan. However you might not know that kelp noodles become soft and delicious just exactly the same as cooked pasta if you marinate them just a few minutes in an oily sauce. For example marinara sauce with olive oil in it or a creamy cashew sauce with some oil in it. Many people think kelp noodles are meant to be crunchy and tasteless, but really they can be quite a comfort food if marinated right. Hope this helps! :)
Cadry's Kitchen
I wasn't sure how I'd feel about kelp noodles since I generally don't like sea vegetables. That ocean-y taste is very stomach turning to me. However, kelp noodles don't have a taste at all! They're kind of like water chestnuts in noodle form. They just had a bit of crunch. Covering them in peanut sauce is my preferred way to enjoy them too! I only wish that Amazon hadn't raised their prices on them. At one point they were about $3/bag when purchased in bulk with a subscription. It was a great deal!
Becky Striepe
Man, what a bummer. I would totally have done that!
Richa
i havent tried kelp noodles yet. i do want to and this seems like a perfect way!
Becky Striepe
Richa, I can't wait to see what you do with them!
luminousvegans
I love kelp noodles especially in the summer! This looks like a great way to use them...and so simple, which I love!
Becky Striepe
Thank you! Simple seems to be all I have time for lately in the kitchen. :D
Lillian
I love this recipe idea! Those kelp noodles don't all have to be stored in the fridge, though. Unopened bags can be stored in the pantry or cabinet until they're opened. (Most health food stores should have Sea Tangle, too. I think Sevananda has it for a little cheaper than WF.)
Becky Striepe
Ooh good to know! They're in the fridge section at Whole Foods, so I jumped to conclusions.