Here is another kelp noodles recipe that I want to try out from Sea Tangle Noodle Company. I have a few more that I will post later. Sea Tangle makes two different kinds of organic kelp noodles, such as plain and green tea, and as a organic food company that specializes in seaweed, they also package mixed sea vegetables (kombu, wakame, hiziki, seaweed stems and montagne), which you can serve with kelp noodles or in other dishes. These sea vegetables are rich in fiber, calcium, iron, potassium, magnesium, and iodine.

Peanut Miso Noodles
1 pkg Kelp Noodles, rinsed, cut into desired length
2 – 4 C Assorted Vegetables of Your Choice, prepared, thinly sliced
1 Part White, Red or Mixed Miso Paste
3 Parts Ground Peanuts or Peanut Butter
Filtered Water, to desired consistency
1 T Turbinado Sugar or Sucanat
Dash Toasted Sesame Oil
Dash Apple Cider or Other Vinegar
Black Sesame Seeds, optional garnish
White Sesame Seeds, optional garnish
Hemp Seeds, optional garnish
Fresh Cilantro Leaves, stemmed, optional garnish
Fresh Curly or Italian Parsley Leaves, stemmed, optional garnish

Combine the sauce ingredients into a dressing. In a large bowl, add the sauce to the noodles and vegetables, and mix them well with a wooden or plastic spoon. If you want soft noodles, let them sit in the sauce for 20 to 30 minutes, and then fold in the vegetables. Garnish the noodles if you like. Serve and enjoy.