These Kelp Noodles with Spicy Peanut Sauce are my recipe creation for this month’s Recipe ReDux theme which is:
“Spring Cleaning – Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize”.
My ingredient that has been “hanging out for a while” was kelp noodles and I have to admit – I went way, way back in the cabinet to the far corners to find them.
Have you ever bought a food product or ingredient with nothing in mind to make with it?
Well, that’s how I ended up with a bag of kelp noodles in my cabinet.
Not only do I not remember buying them, but I really don’t know ~why~ I bought them because I didn’t buy them to make anything in particular.
Here’s some of the features from the package label:
- made with mineral-rich sea kelp
- low in carbs and calories
- free of all allergens
- neutral taste
- made in USA
- ready to eat
- one serving contains 15% vegan calcium and 4% iron
- only two ingredients: water, kelp, sodium alginate (sodium salt extracted from brown seaweed)
- does not contain milk, eggs, peanuts, tree nuts, soy, wheat, fish or shellfish
Unlike traditional pasta or spaghetti squash, you don’t even have to cook them – you just make your sauce, toss it and it’s ready to go in less than 10 minutes!
I decided I better make a really good and tasty sauce just in case the noodles didn’t work out, so I used a slight variation of my Spicy Peanut Sauce (from my eCookbook!).
But to my surprise, they have no taste/flavor and the texture is very similar to spaghetti squash, which has slight crunch to it.
So in the end, I was very happy with my kelp noodle creation and am glad I finally made something with them!
5 Fast Facts About Peanuts (Peanut Butter):*
- excellent source of vitamin E
- high in folate
- contains tryptophan which helps fight depression
- good source of fiber
- excellent source of vegan protein
5 Fast Facts About Coconut (Coconut Milk):*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Spinach:*
- contains anti-inflammatory properties
- high in anti-oxidants
- super high in vitamin K (1,110.6% DV) and vitamin A (377.3% DV)
- phytonutrients provide anti-cancer benefits
- can help improve cardiovascular health
5 Fast Facts About Red Bell Peppers:*
- high in anti-oxidants
- 1 cup contains 195.8% DV of vitamin C
- excellent source of carotenoids
- contains potential anti-cancer benefits
- helps reduce inflammation
5 Fast Facts About Raw Coconut Crystals:*
- low glycemic (GI of 35)
- raw, vegan and gluten-free
- unrefined and unbleached
- contains 17 amino acids
- is an abundant source of minerals and broad spectrum B vitamins
5 Fast Facts About Garlic:*
- regulates blood sugar levels
- lowers high blood pressure
- contains anti-bacterial and analgesic properties
- helps to lower cholesterol levels
5 Fast Facts About Jalapenos:*
- excellent antioxidant
- thermogenic food
- anti-inflammatory agent
- high in vitamins A and C
- contains anti-bacterial properties
5 Fast Facts About Cilantro:*
- contains powerful anti-oxidants
- helps to remove toxins and heavy metals
- promotes healthy liver function
- helps to control blood sugar
5 Fast Facts About Extra-Virgin Olive Oil:*
- lowers blood cholesterol levels
- rich in anti-oxidants
- improves bone mineralization and calcification
- excellent protection from heart attack and stroke
- contains anti-inflammatory benefits
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: I used 1 jalapeno and added 1 teaspoon of red pepper flakes, so it is definitely pretty spicy. If you don’t want it very spicy, or not spicy at all, just reduce and/or omit the jalapeno and/or red pepper flakes.
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