Kelp Noodle Bowl w/ Ginger Dressing
Updated: Oct 15
Mmm! One of my FAVOURITE lunch ideas!
Kelp noodles are a fantastic alternative to pasta noodles or rice noodles - a low-carb, low-calorie option with a glassy appearance! They have a neutral taste, taking on the flavour of the ingredients they happen to be combined with,
Found at my local health food store, you can expect to pay a higher price point, which, in my household, makes them more of a periodic treat than a regular purchase!
Pictured below is one option I've found at my local health food store, Community Natural Foods, for approximately $9.40.
This is a versatile dish to build, but the way in which I'm currently enjoying it is with free-run chicken breast, a variety of vegetables, seeds and a ginger-based dressing!
How I only wish I wouldn't devour it like I do, as leftovers do NOT last for long!
Let's get to the recipe!
Kelp Noodle Bowl
Yield: 4 servings
Cook Time: ~20-30 minutes (chicken breast)
Total Time: ~35 minutes
4 free-run chicken breasts, cooked and sliced
1 package kelp noodles (i.e. approx. 12 oz.) (see my source on Amazon)
2 medium-large carrots, grated
1 bunch scallions, chopped
1 cup cilantro, chopped
1/3 cup sesame seeds (adjust as desired)
Ginger Dressing (see recipe that follows)
*With these types of dishes, I typically "eye-ball" how much of each ingredient I need with regards to the veggies and seeds. Therefore, please use these measurements as a framework, adjusting according to your desired preferences.
Ginger Dressing -
Yield: ~1 1/2 cups
3-4 tbsp. fresh ginger root, minced
5-6 tbsp. gluten-free tamari (fermented soy sauce) (or 'coconut aminos' for a non-soy option)
5-6 tbsp. cold-pressed, extra-virgin olive oil
1 cup freshly-squeezed lemon juice (~5-6 lemons)
3 tbsp. raw, unpasteurized honey
1. Lightly coat chicken breasts in extra-virgin olive oil and season with sea salt and pepper. Cook using desired method (i.e. pan-sear on stovetop/bake in oven).
2. While the chicken breasts are cooking, remove the kelp noodles from the package and place them in a sieve, so as to let any fluid from the package drain out. Place them in the largest mixing bowl or pot you have, and, using clean scissors, chop them into shorter lengths. As the particular package I bought contained fairly long noodles, it is more desirable to have them in shorter pieces when mixing all of the contents of the recipe together. Otherwise, the noodles may feel like a tangled mess.
3. Add the grated carrot, chopped scallion, chopped cilantro and sesame seeds to the mixing bowl. Mix these contents thoroughly, then set aside.
4. Prepare the dressing by combining all ingredients in a high-speed blender. Blend until throughly mixed. Pour into a small jar (with a lid), and set aside.
5. Once the chicken breasts are cooked, let cool for a few minutes. Slice (or pull) into bite-sized pieces and add to the mixing bowl. If desired. Combine thoroughly with the other ingredients.
6. Drizzle the Ginger Dressing over the contents of the mixing bowl, pausing to periodically mix the ingredients until they are all coated. Drizzle as much of the volume as desired. Leftover dressing may certainly be enjoyed with another meal!
7. Plate and ENJOY!