Kelp Noodles Recipe

Rinse and drain kelp noodles

Place kelp noodles in a fine-mesh sieve and rinse under cold running water for 1–2 minutes. Drain well. If noodles have a slightly salty or sea smell, soak them in fresh water for 5 minutes and drain again.

Soften (optional)

If you prefer a softer texture, toss the drained kelp noodles with 1 tablespoon of baking soda and let sit for 3 minutes, then rinse thoroughly under cold water until the baking soda smell is gone. Drain completely and pat dry with paper towels.

Prepare vegetables

Julienne the cucumber, carrot, and red bell pepper. Thinly slice the scallions and chop the cilantro. Place all prepared vegetables in a large mixing bowl with the drained kelp noodles.

Add toppings

Add toasted sesame seeds and crushed peanuts (if using) to the bowl with kelp noodles and vegetables. If using a protein add-in, toss it in now.

Whisk the tahini, soy sauce (or tamari), rice vinegar, lime juice, sesame oil, honey (or maple), grated ginger, minced garlic, and red pepper flakes together in a small bowl. Add warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency (about 3 tablespoons total). Taste and adjust salt, acidity or sweetness as needed.

If the dressing is too thick, whisk in additional warm water, 1 teaspoon at a time, until desired consistency is reached. For a creamier dressing, use an immersion blender or blend briefly in a small food processor.

Pour the prepared dressing over the kelp noodle and vegetable mixture. Using tongs, toss gently until everything is evenly coated. Let the salad sit for 5–10 minutes to allow flavors to meld.

Taste and adjust: add more soy sauce/tamari for saltiness, more lime for brightness, or a pinch of sugar/honey for sweetness if needed.

Divide among 4 plates or bowls. Garnish with additional cilantro, scallions, and extra sesame seeds or chopped peanuts. Serve immediately or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.