I tried Kelp noodles for the first time, and this dish came out really tasty. Quick stir-fry of shredded carrots, portobello mushroom, seasoned baked tofu, ginger, garlic and green onions in olive oil, Braggs and rice vinegar. Added in the kelp noodles at the end to heat, soften, and absorb the flavors. Yum.

The kelp noodles have a totally neutral flavor. They taste like nothing but have a very nice texture and consistency. They are fat-free, gluten-free and have hardly no carbs or calories, yet are a rich source of trace minerals, calcium and iron.

... If you liked this article, please give it a Stumble!

1. Vegan shrimp with Shirataki noodles
2. Kelp noodle salad with grilled tofu
3. Another raw food adventure at Leaf Cuisine
4. Indian style red lentil frittata at Hugo’s.
5. Red kale salad with radish and walnuts