I heard recently that kelp noodles are low-carb, low-calorie, and taste pretty decent, so I made Husband order some. It’s 90 degrees outside today, and I took Preschooler to the playground this morning while Husband mowed the lawn, so both of us were not interested in a hot lunch. I also had some leftover sliced cucumber and some cold salmon that needed to be used. Cold sesame noodles seemed like a great treat.
Start with a one-pound bag of kelp noodles. Rinse them off, shake them dry, and toss them with a teaspoon of toasted sesame oil. Put the bowl in the fridge while you make the dressing.
Put six tablespoons of tahini in a small bowl. To that add cold water, a tablespoon at a time, whisking after each addition. Do this until the texture is thick and creamy. I used probably five tablespoons of water total, but it depends on how oily your tahini is–mine was pretty thin to begin with. You’ll notice it actually thickens with the first couple of tablespoons of water, before eventually thinning out again as you add more.
In another small bowl, whisk together three tablespoons of coconut aminos, a tablespoon of rice wine vinegar or white vinegar, two cloves of minced garlic, and a tablespoon of grated fresh ginger root. If you can’t find coconut aminos, use an equal amount of wheat-free soy sauce (also called tamari) with a teaspoon or so of honey added. Whisk that mixture into your tahini. Add two minced scallions. Toss this with the kelp noodles and add half a sliced cucumber.
To serve, put the noodle and cucumber mixture into bowls and sprinkle with toasted sesame seeds and another minced scallion if desired. Add any cold leftover meat you want; I used salmon, but it would be great with shrimp, chicken, or sliced pork.