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Raw Korean-Style Kelp Noodles with Vegetables

Servings 4 people
Calories 88kcal

Ingredients

  • 1/4 cup thinly sliced shallots
  • 1 cup sliced mushrooms, any type
  • 1/2 teaspoon minced fresh garlic
  • 1 tablespoon nama shoyu (raw), liquid aminos (gluten free), or soy sauce (cooked)
  • 2 tablespoons toasted sesame oil (not raw; can use raw if desired)
  • 1/2 cup julienned carrot
  • 1 (12-ounce) bag kelp noodles, rinsed with warm water to soften
  • 1 cup baby spinach leaves, packed
  • 2 tablespoons chopped scallions

Instructions

  • Place shallots, mushrooms, and garlic in a large bowl; add your choice of soy sauce plus sesame oil and toss to mix well. Set aside for at least 15–20 minutes to marinate and soften.
  • Add carrot, kelp noodles, spinach, and scallions to bowl. Mix well. Will keep for 1 day, refrigerated.

Notes

[ultimate-nutrition-label id="" align=""]
 
PER SERVING: 88 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 1g fiber, 225mg sodium

Nutrition

Calories: 88kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 225mg | Fiber: 1g