Mrs. Paleovirtus happened across these seaweed noodles in a Chinese supermarket when we were in Stockholm recently.
We were doing the rounds, searching for a new gaiwan, when she spotted these noodles due to the packaging proudly boasting their meagre 2% carbohydrate content – a perfect match for her LCHF regime, and, after checking the ingredients, my Paleo lifestyle, too.
According to the packaging, they could be used raw in salads. Sounds good to me!
We were in the mood for a salad with a bit of “oomph!”, so I went with a base of egg, pig, and chicken.
Kelp noodles from South Korea suggested an Asian theme, which I went for courtesy of 5 spice, fish sauce, sesame seeds and oil, and the subtle flavour of the wasabi arugula.
It was the first time we’d used these particular noodles, and we were quite pleased with them. Crispy, but still with a chewy texture, and a mild, delicate flavour is how we’d best describe them.
The salad worked well enough, and if we can find them again I’d like to experiment with using them in soups and stir-fries, too.
Kelp Noodle Salad
- 1 300g pack of kelp noodles
- 4 eggs, beaten
- ½ tsp 5 spice powder
- salt and black pepper to taste
- fish sauce
- 4 skinless chicken breasts
- 280g smoked bacon cubes
- 5 spring onions (scallions), thinly sliced
- 65g of wasabi arugula / rucola
- a good handful of white sesame seeds
- juice of 1 lemon
- 2 tsp sesame seed oil
- coconut flour
- coconut oil
- Prepare the kelp noodles according to the packaging. These could be eaten raw in salads, and so needed only rinsing well, and then draining afterwards. Set aside.
- In a small bowl combine the beaten eggs, 5 spice powder, and 2 tsp of fish sauce. Mix well.
- Heat about 2 tbsp of coconut oil in a large non-stick frying pan over medium heat. Add the egg mixture, and fry as you would for an omelette. When the omelette is just cooked, transfer to a plate, and set aside.
- Wipe the frying pan clean. Add another 2 tbsp of coconut oil over medium heat. Stir fry the bacon cubes until golden and crispy. Remove from the pan, and set aside, leaving the rendered bacon fat behind.
- Beat the chicken breasts out to an even thickness between 2 sheets of plastic film with a rolling pin. Dredge in coconut flour. Add a further 2 tbsp of coconut oil to the frying pan, and return to medium heat. Fry the chicken breasts one at a time in order to avoid crowding the pan, for about 3½ minutes a side, 7 minutes total, or until they are golden and white in the middle when cut in half. Remove from the pan, and set aside.
- Prepare the dressing – in a small non-metallic bowl mix together the lemon juice, sesame seed oil, and 2 tsp of fish sauce. Set aside.
- Start to assemble the salad. Place the crispy bacon cubes in a large mixing bowl. Thinly slice the omelette, and add that to the mixing bowl.
- Thinly slice the chicken breasts, and add them to the bowl, along with the thinly sliced spring onions. Toss in the sesame seeds.
- Mix the contents of the bowl well. Add the wasabi arugula / rucola, and gently mix again.
- Plate up. Place a nest of kelp noodles on each serving plate, and place a generous helping of the salad on / in the nest. Just before serving, drizzle a Little dressing over each serving. Serve.
To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce. I currently use Thanh Ha Phu Quoc.