Usually I avoid green play-dough of death, my nickname for wasabi, like the plague. Wasabi is a rather spicy but flavorful Japanese radish, but I tried it out again yesterday and may have found a new liking for it in small doses. If you haven’t tried wasabi dressing, you should; I would use liquid amino and maybe a seasoned rice wine vinegar to make it.  Since kelp noodles really absorb any flavor you mix them with, they are a perfect ingredient to mix with wasabi dressing and vegetables. You can also add in some free-range chicken, fish or nuts if you’d like to add more protein or are looking for more variety.

Tamari Wasabi Noodles
I adapted this recipe from one that was printed on the back of the kelp noodle package so that we have actual quantities and not just a list of ingredients.
Serves 6

Marinade Sauce
1/4 C Tamari Soy Sauce or Liquid Aminos, to taste
1 – 2 T Chopped or Minced Garlic
1 – 2 T Turbinado Sugar, Sucanat or Blue Agave Nectar, to taste
1 tsp Wasabi Powder
Filtered Water
3 T Rice Vinegar, or to taste

1 pkg Kelp Noodles, rinsed, cut to desired length (about 4 C)
2 – 4 C Assorted Vegetables of Your Choice, prepared, thinly sliced
3 Scallions, trimmed, thinly sliced into ribbons

Black Sesame Seeds, optional garnish
White Sesame Seeds, optional garnish
Hemp Seeds, optional garnish

Dilute the wasabi powder to your preference with water by mixing it into a paste. Set the wasabi paste aside for five minutes.

Mix the tamari, garlic, sugar, wasabi and vinegar into a dressing. Add this sauce to the noodles and vegetables. Toss together. Marinate the noodles and vegetables in the sauce for 20 to 30 minutes. Garnish the noodles on top, or mix the seeds into the noodles. Serve and enjoy.