PALEO SESAME NOODLES
NOODLES!!! Yes my friends, it is true. Real noodles. Well...kelp noodles....but I will take them because once you cook them enough the texture is pretty much the same!
This is one of those recipes where you really should taste as you go and adjust the ingredients to your liking. You can make the sauce spicier by adding red pepper flakes, sweeter by adding more raw honey, and even add some tang by adding a little vinegar. I like my noodles with a lot of sauce, but if you prefer less sauce you can pour the sauce into a separate bowl before you cook the kelp noodles, and then slowly add the sauce back in a little at a time until you get the consistency you like. It is very versatile recipe and you can add your favorite proteins and/or vegetables to make it a complete meal.
Note: Kelp noodles are pretty crunchy right out of the package, and I prefer them cooked, but this recipe can also be made raw (no cooking of any ingredients) simply by mixing the sauce and adding it directly to the rinsed kelp noodles. If it is your first time making them, make sure to taste as you are cooking them until you get them to a consistency that you like. About 20 minutes of boiling them will get them closer to a rice noodle texture, which is the way I prefer them.
This is one of those recipes where you really should taste as you go and adjust the ingredients to your liking. You can make the sauce spicier by adding red pepper flakes, sweeter by adding more raw honey, and even add some tang by adding a little vinegar. I like my noodles with a lot of sauce, but if you prefer less sauce you can pour the sauce into a separate bowl before you cook the kelp noodles, and then slowly add the sauce back in a little at a time until you get the consistency you like. It is very versatile recipe and you can add your favorite proteins and/or vegetables to make it a complete meal.
Note: Kelp noodles are pretty crunchy right out of the package, and I prefer them cooked, but this recipe can also be made raw (no cooking of any ingredients) simply by mixing the sauce and adding it directly to the rinsed kelp noodles. If it is your first time making them, make sure to taste as you are cooking them until you get them to a consistency that you like. About 20 minutes of boiling them will get them closer to a rice noodle texture, which is the way I prefer them.
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Paleo Sesame NoodlesPrep time: 5 mins Cook time: 25 mins Servings: 4
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Ingredients:
- 1 package kelp noodles
- ½ Tbsp. bacon fat/lard or tallow
- 2 cloves garlic, chopped
- Dash of red pepper flakes
- 1/3 cup almond butter
- 1 can (14 oz.) full-fat coconut milk
- 1 Tbsp. sesame oil
- 1 Tbsp. raw honey (or more to taste)
- 2 Tbsp. coconut aminos
- Sea salt and ground black pepper (to taste)
Equipment:
- Large Saucepan
- Large Spoon (for stirring)
- Measuring Spoons
- Measuring cups
- Medium sized saucepan
- Strainer
Directions:
1. Place a large saucepan half-filled with water over high heat and bring to a boil. Add the kelp noodles and allow to cook until desired tenderness is reached (I like mine pretty soft, similar to al dente pasta, so for me that is about 20-25 minutes of boiling).
2. While the noodles are boiling, add the bacon fat/lard or tallow to a medium sized saucepan over medium-high heat and sauté the garlic for 1 minute. Add the red pepper flakes and stir to combine.
3. Add the almond butter, coconut milk, sesame oil, raw honey and coconut aminos and stir until combined. Bring just to a boil and then reduce the heat to low. Allow the sauce to reduce, stirring frequently, for about 20 minutes.
4. Once the noodles are done cooking, drain them and then return them to the pan. Add the reduced sauce and toss the noodles until they are fully coated. Taste and add sea salt and pepper if desired. Serve right away.
- 1 package kelp noodles
- ½ Tbsp. bacon fat/lard or tallow
- 2 cloves garlic, chopped
- Dash of red pepper flakes
- 1/3 cup almond butter
- 1 can (14 oz.) full-fat coconut milk
- 1 Tbsp. sesame oil
- 1 Tbsp. raw honey (or more to taste)
- 2 Tbsp. coconut aminos
- Sea salt and ground black pepper (to taste)
Equipment:
- Large Saucepan
- Large Spoon (for stirring)
- Measuring Spoons
- Measuring cups
- Medium sized saucepan
- Strainer
Directions:
1. Place a large saucepan half-filled with water over high heat and bring to a boil. Add the kelp noodles and allow to cook until desired tenderness is reached (I like mine pretty soft, similar to al dente pasta, so for me that is about 20-25 minutes of boiling).
2. While the noodles are boiling, add the bacon fat/lard or tallow to a medium sized saucepan over medium-high heat and sauté the garlic for 1 minute. Add the red pepper flakes and stir to combine.
3. Add the almond butter, coconut milk, sesame oil, raw honey and coconut aminos and stir until combined. Bring just to a boil and then reduce the heat to low. Allow the sauce to reduce, stirring frequently, for about 20 minutes.
4. Once the noodles are done cooking, drain them and then return them to the pan. Add the reduced sauce and toss the noodles until they are fully coated. Taste and add sea salt and pepper if desired. Serve right away.
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