Monday, December 13, 2010

Raw Asian Noodles (and very rare steak)

I received my first box of raw goodies the other day....just some hemp seeds, seaweed, sun-dried olives, and liquid aminos. The offspring had their curiosity sparked by the kelp noodles and asked me to make something with them.

Hell, I thought....why not? Let's see what this raw-anti-chef-to-be can come up with!

I threw together some standard ingredients and ended up with this raw noodle salad....Asian-style. Because I had it in the fridge, I also did a quick pan-sear on a steak and served it with the noodles. The kids dug it, as did I. Not too shabby for a first try, I don't think!

Raw Asian Noodle Salad

2 tbs liquid aminos or tamari
1 tbs sesame oil
1/2 tbs fresh ginger, grated
1/4 tsp black pepper
5 pearl onions, peeled and thinly sliced
4 oz lobster mushrooms, julienned
1 medium carrot, shredded
1 stalk green onion, thinly sliced
1 12oz package kelp noodles

Whisk together aminos, oil, ginger, and pepper. Toss dressing with remaining ingredients and allow to sit a few minutes to allow the kelp noodles to soften. Serves 4.


  1. Sounds yummy! I probably couldn't resist throwing some garlic and sriracha in there >:) What kind of aminos did you get? Braggs or Coconut Secret, perchance?

  2. Bragg's. They are OK, but have an odd coffee flavor. I like tamari better.

    In my bowl, I had some cayenne to spice it up!