Sesame Kelp Noodles

Full
Ingredients
Instructions
Nutrition

In the 1990’s, when I went to college in New York City, I ordered my fair share of take out from Chinese restaurants. Back then sesame noodles were at the top of my list. That was before I was diagnosed with celiac disease and went on the gluten-free diet in 1998.

That hankering for a good gluten-free sesame noodle recipe has never gone away. That’s why I’ve worked so hard to create this gluten-free Sesame Kelp Noodles dish for you. Everyone says it’s as good as the real thing!

This recipe for sesame noodles is made with low-carb kelp noodles. For other low-carb noodle options check out my Paleo Pasta post!

Ingredients
Serves:
2
Print Recipe
Instructions
  1. Soften noodles using my secret method
  2. In a small bowl combine almond butter, sesame oil, ume vinegar, and stevia
  3. Toss noodles with sauce
  4. Serve

I’m just thrilled about low-carb kelp noodles. Please note though that if you don’t soak your kelp noodles properly they will have a seaweed-ish type crunch to them. If you follow the steps this Sesame Kelp Noodles dish will be magical.

I like to serve low-carb Sesame Kelp Noodles with these easy paleo dinner recipes!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

118 responses to “Sesame Kelp Noodles”

  1. This was the first time using kelp noodles and I was a little skeptical. Using your soaking method I made the most delicious shellfish Fra Diavolo over noodles that had the consistency of a perfect al dente pasta! Thank you for the slurping goodness!!

  2. Dear Elana,

    I’m very glad I found your site. My adult son contracted lyme disease and is having a difficult time keeping up with his diet along with his work schedule. He is on a no sugar, no gluten, no grain diet. Can you suggest some meals for breakfast lunch and dinner that cover all three? And, are there any meal delivery services that specialize in meals for these kind of patients? Thank you.

  3. This recipe is awesome — thank you!

    I have had my umeboshi plum vinegar for years, and I am always looking for ways to use it.

  4. Ommgraciouss i made this for lunch and added lime and cilantro. This is the best kelp noodle recipe I’ve made so far. It was an experience. Thank you!!!

  5. Hi Elana,

    I just made these noodles, added some sauteed bok choy, and called it dinner. Wow, this so good. Thank you so much for sharing such excellent recipes, especially this one!

    Sarah

  6. Hi Elana;

    I made these weeks ago, when I made your Asian Stir Fry! It was delicious! I do have a question: I am making another Stir Fry tonight, & I placed the unused ones in the frig in water. Now I’m ready again to make a Stir Fry again, but wanted to check, if it is ok to use the ones in water that I used several weeks ago or longer. The instructions only mentioned to place the unused ones in water not how long you can. BTW I decided to use the 8 eggs in the Keto bread & not try yet 4 eggs/4 eggs of whites. I felt its best to go by the recipe, at least to begin with & I do agree with you, after all the testings you have done to keep to the recipe. The bread turned out great! Thanks again for responding so quickly. It’s really nice to have someone as yourself be a helpful guide to all your fine recipes. Hope you have a wonderful weekend!!

    Sincerely;
    amy jean

    • Amy, thanks so much for your comment! I keep my kelp noodles in the fridge for around a week after I open the package. I’m so glad that you let me know that the Keto Bread turned out great. Please keep me posted as you try my other recipes, I’m so happy to meet you here :-)

Have Something to Add?

Your comment will need to be approved before it will appear on the site.