asian-fusion kelp noodle bowl

I really enjoy a meal highlighting fabulous and light asian flavours. Over the years I have realized that most restaurant options leave me feeling less than healthy-goddess-like, so I have tried to recreate them in my own kitchen.

There have been some winners....and some losers. 

This recipe however, is a clear winner in my book!

Look at all of the fabulous colours!

This dish is light, tasty and healthy. even though I lightly sautéed the veggies, all of their goodness was left in tact - re: enzymes, vitamins and minerals not cooked away by high temperatures.

As an alternative to rice, pasta and other gluten free options, I chose to use kelp noodles instead.

For a little more information on why you should really love kelp noodles, read this. These noodles are incredibly versatile and can be found at health food stores and most grocery stores.

Here is how I made this asian-fusion kelp noodle salad ...


  • One bag of kelp noodles (rinsed well in water)
  • 3 carrots
  • 1 cup broccoli
  • 3 cups shiitake mushrooms (or other variety of your choice)
  • 2 green onions
  • 2 cloves of garlic (minced)
  • Thumb sized ginger root (grated)
  • Red bell pepper
  • Parsley
  • Handful raw cashews
  • sesame seeds
  • Peanut butter {or almond butter is great too} with a bit of sesame oil OR peanut sauce (which I had on hand and used - it was a variety with limited additives)


  1. Take a medium sized bowl and add your kelp noodles and water. Let sit while you prepare the rest of the dish.
  2. Wash and chop your veggies to desired sizes.
  3. In a wok or pan add your mushrooms with a splash of water on medium heat. Sauté until soft for about 5-7 minutes.
  4. Add broccoli, red bell pepper, and carrots for another couple of minutes to lightly sauté.
  5. As the veggies finish cooking, rinse your noodles and add to the wok. Reduce heat to low.
  6. Add the minced garlic, ginger, green onions and sauce (either a couple tbsp of nut butter + some sesame oil OR the prepared peanut sauce I bought).
  7. Combine well for a couple minutes allowing everything to warm.
  8. Add to a bowl AND top with chopped parsley, sesame seeds and cashews.

This can be served warmed or cold and I had some of the leftovers the following day by adding  them to some nori wraps. Ahhhh-maze! 

The sun is shining in Syracuse this morning and I am heading back to Canada shortly. I am looking forward to spending this weekend with some fabulous family and friends as we celebrate the upcoming nuptials of my sister-in-law and her awesome hubby-to-be. 

Happy weekend beauties!