Japanese Cuisine
Noodles ingredients:
- 1 pkg Kelp Noodles
- 1 carrot, peeled and grated
- ½ red pepper, sliced very thin
- 4 green onions, sliced thin on a diagonal
Dressing ingredients:
- 2 tbsp Tamari
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp fresh ginger, grated or minced very fine
Directions:
- To leave raw, soften kelp noodles in hot water for
several hours, replacing hot water regularly.
- For softer noodles simmer in boiling water for about 10
to 20 minutes, or until soft.
- Use a Benreiner spiralizer to spiralize the carrot as it
makes smaller angelhair noodles.
- If you don’t have a spiralizer, you can grate the carrot
or peel with a vegetable slicer into thin strips, layer strips and slice thinly
into long thin noodles.
- Mix the dressing.
- Prep the vegetables.
- When kelp noodles are ready drain well. Transfer to a
bowl and add the rest of the ingredients.
- Mix well and transfer to a serving dish.