Raw Summer Peanut Noodles Recipe

This peanut noodles recipe is one of my favorites for hot summer days. It’s crunchy, it’s cold and it’s super satisfying. Have you ever tried kelp noodles? Kelp noodles are a semi-transparent noodle made from kelp, a kind of brown seaweed. They have a neutral taste so they work well with all flavors. These noodles are also gluten-free, keto, and vegan so they fit well into a variety of dietary preferences. They are a great low-carb option with only 2 net carbs per serving.

My favorite way to eat them is in this crunchy raw noodle dish or rolled up in fresh spring rolls. Many grocery stores carry them, but you can also just order them online from the Sea Tangle Noodle Company. They come in a little pouch, and you have to rinse them under cold water before use. 

I used the veggies I had on hand for this dish, but you can experiment with a variety of crunchy veggies for this recipe! Adding bean sprouts or sunflower microgreens would be a delicious addition. I also enjoy this sometime with crushed peanuts instead of cashews.

While you could substitute soy sauce or tamari for the recipe, I really love the flavor of coconut aminos and it adds a little sweetness to the sauce. Coconut aminos are a sauce made from fermenting coconut palm sap and salt. I get my coconut aminos from Trader Joes ($2.99 for 8.5 ounces!) or from Thrive Market. 

If you want to add in some protein, I would recommend pairing seared tofu or shrimp with this recipe. 

And that’s it! I hope you enjoy the Raw Summer Peanut Noodles Recipe and would love to hear what you think! 

Like this recipe? Then check out my Easy Gluten-free Vegetarian Lasagna Recipe.

Raw Summer Peanut Noodles

Raw, crunchy, plant-based and low carb noodle dish!

Print Recipe Pin Recipe

Course Main Course, Side Dish

Cuisine Asian, vegan

Servings 2

Ingredients

  

1x2x3x

• 1 package kelp noodles
• 1 carrot, large
• 1 zucchini, medium
• 1/2 red bell pepper
• 1/2 cup red cabbage, shredded
• 2 tbsp peanut or almond butter, raw
• 1/2 lime, juiced
• 1 tbsp sesame oil
• 2 tbsp water
• 1 tsp sea salt
• sambal oelek or sriracha sauce to taste
• cilantro, garnish
• green onions, garnish
• raw cashews, garnish

Instructions

 

To make the noodles

• Rinse kelp noodles in colander under cold water. Set aside. 
• Spiralize zucchini and carrot. Cut bell pepper into thin slices. 
• Place kelp and veggie noodles into a large bowl. 

To make the sauce

• Add almond butter, coconut aminos, sambal oelek (if using), sesame oil, lime juice, salt and 2 tbsp water into blender. 
• Blend until smooth. 
• Add more water (in increments) as needed to achieve a smooth, sauce like consistency. 

Combine noodles and sauce and garnish with cilantro, green onions and chopped raw cashews. 

Keyword keto, low-carb, plant-based, raw, vegan

Tried this recipe?Let us know how it was!