Japanese Inspired Kelp Noodles
Japanese Inspired Kelp Noodles with Seasonal Mushrooms and Pickled Radish
2 Tbsp Apple cider vinegar
2 Tbsp Coconut sugar
Pinch of salt (I like Himalayan pink salt for flavour and mineral content)
2 x Radish finely sliced
200g Kelp noodles
2 x Cups of mushrooms of your choice sliced to your liking
(I like enoki, king brown and oyster)
1 x Tbsp organic unrefined coconut oil
3 x Cloves garlic sliced
3 x Spring onions sliced
1 x Tbsp Sesame seeds
5 x Tbsp Tamari
2 x Tbsp Mirin
1 x Tbsp Cooking sake
1 x pinch Coconut sugar
Combine ingredients for the pickle, stir until sugar is dissolved. Place sliced radish in the pickling liquid so each slice is submerged in liquor. Leave to pickle for approximately 15 minutes.
Rinse the Kelp noodles under cold running water. Heat the pan until almost smoking and add the coconut oil. Place the larger slices of mushroom in the pan, be careful not to overcrowd it as the mushrooms will stew. Once they are golden brown add the smaller mushrooms and the garlic.
Once they are cooked add the kelp noodles and dressing. Cook until the noodles are softened. Add the spring onions and stir fry for 30 seconds. Take off the heat.
To serve place noodles into a bowl and dress with the pickled radish and sesame seeds
Rachel is a qualified Naturopath and a Holistic Chef. She began her professional career working as a chef at the Grand Hyatt, Melbourne. After twelve years of working in that profession, she commenced her studies into naturopathy and nutrition. It was during this time that she discovered her passion for “food as medicine”.