Sesame-Shiitake Kelp Noodles with Homemade Peanut Dressing

Super simple Sesame-Shiitake Kelp Noodles covered in creamy, homemade peanut sauce and topped with warm sesame shiitake mushrooms.

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 only takes about 20 minutes to make!

More Easy Vegan Meals: Red Pepper Pesto Fettuccine, Baked Tofu Stir Fry

I. Love. Kelp Noodles!

If you’re new to kelp noodles, prepare to become obsessed. They’re made from seaweed, but their flavor is completely neutral. They have a somewhat firmer texture than grain-based pasta, with a pleasant “snap” when you bite into them.

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, they only have six calories per serving but give you 15 percent of your daily calcium and four percent of your iron for the day. WOW!

I know, I sound like an infomercial for kelp noodles, but they’re not a sponsor or anything like this. I just love a healthy food that’s also easy to prepare, and I know that you do, too.

Where to Buy Kelp Noodles

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’re 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.

Making the Salad

Y’all, this salad could not be easier to make.

Start by cutting your bundle of noodles in half. These noodles tend to be super long, so cutting in half makes them easier to wrangle while you’re eating them.

Toss the cut noodles into a bowl with shredded carrots and green onions. You can save time here by purchasing pre-shredded carrots rather than shredding by hand. The prep time assumes that you did this.

Now, it’s time to make my easy, blender peanut dressing! Put all of the sauce ingredients into the blender, puree, and pour it over the noodle-veggie mixture. Toss it to coat, and stick the noodles in the fridge to chill.

While the noodles chill in the fridge, saute sliced shiitake mushrooms in in toasted sesame oil with a sprinkling of sea salt.

When the mushrooms finish cooking, it’s time to serve! Divide the chilled noodles between four bowls. Top each bowl with the warm mushrooms and a sprinkle of sesame seeds.

Vegan Kelp Noodle Recipes

• Summer Kelp Noodle Salad
• Kelp Noodle Pad Thai
• Smashed Avocado, Kelp Noodle, and Lemon Bowl
• Raw Kelp Noodle Alfredo
• Avocado Pesto Kelp Noodles

And, of course, get the recipe for my favorite kelp noodle salad below!

Sesame Shiitake Kelp Noodles with Homemade Peanut Dressing

Super simple Sesame-Shiitake Kelp Noodles covered in creamy, homemade peanut sauce and topped with warm sesame shiitake mushrooms.

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Course: Main Course, Salad

Cuisine: Vegan

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Servings: 3

Calories: 375kcal

Author: Becky Striepe

Ingredients

• 1 12 ounce package kelp noodles – cut in half (See notes.)
• 1 cup shredded carrots
• 2 green onions – chopped (green parts only)
• 1/2 cup peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• juice of 1 lime
• 1/4 cup water
• 1/2 teaspoon Sriracha sauce – optional. Or more, to taste, if you like a spicier sauce.
• 2″ piece fresh ginger – coarsely chopped
• 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/sauce mixture between 4 bowls. Top the whole thing with the mushrooms, sprinkle on the sesame seeds, and serve.
  

Notes

• Your noodles will come out of the package in a big bundle. Slice that bundle in half, so you end up with two small, fat bundles. Otherwise, the noodles are super long and hard to wrangle when you’re eating them.
• To soften kelp noodles, you can soak them in hot water for 10-15 minutes before preparing them. Whether you do that or not in this recipe is totally up to your personal preferences.

Nutrition

Calories: 375kcal

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