Glassy Noodle Salad
Glassy Noodle Salad
Ok, I have found another life saver!! These noodles are fabulous and have virtually no calories, fat or carbs. They’re made from kelp so I’d keep them for Protein Vegetable days. But they are well worth the wait! I used a bit of leftover chicken and dressing from last night’s Italian Marinated Chicken and made this fabulous salad! I found mine at Whole Foods in the refrigerated section near the Seafood counter. Ask them if they carry them, and if not, tell them they should!! I also include a link below if you wanted to buy them online! Remember!! These are NOT regular glass noodles. Those are full of calories and carbs!! I just found them on amazon.com too!! Link below…
1/2 12 oz package of Sea Tangle Kelp Noodles, chopped
2 chicken thighs, cooked and cubed
1 cucumber, quartered lengthwise and chopped
1 small red bell pepper, chopped
Mix all ingredients together and toss in a large resealable baggie. Dress with salad dressing, seal and refrigerate for 30 minutes.
DRESSING
1 package of dry Italian dressing mix
3 oz vinegar, I used balsamic but red wine would be great too
2 oz water
0-2 t olive oil (none in attack, 1-2 in cruise is ok since you’re not eating the entire recipe!!)
2 T chili paste
Mix all ingredients together and chill until ready to use.
I bet these are ok for pp day. Waiting for an answer on the us site. I found these about 2 weeks ago at a store quite a ways from my house. I went on the Sea Tangle website and ordered 2 cases. They came a couple of days ago. I actually don’t think they need to be refrigerated and the shelf life is quite long. I’m doing an experiment right now to see how long they need to boil before they soften up and lose that crunch to use them as a spaghetti noodle. Yum, another weapon in our quest to eat delicious healthy food!!!!
thanks for all the info Kari! and i’m curious to hear about the boiling method!!
I am too! I found these at one of our health food stores in our small city of Campbell River BC and they were not refridgerated. Only after they are opened. Haven’t used them yet but I think the little crunch would be good! Will try this soon.
I ordered some sea kelp noodles from amazon after I saw this great looking dish. They are actually quite good. The noodles do have a nice crunch to them, and then if you let them sit in the dressing (I made a double batch with the whole package of noodles to have leftovers) they lose the crunch and have a similar consistency of rice noodles – a little chewy. Which makes me think about making my favorite rice stick noodle dish: pansit. I’ll let you know how it turns out! Thanks for posting this recipe as I had never heard of sea kelp noodles before
yes, let me know for sure. i ate the whole recipe so i didn’t get to see what happens with them overnight!!
The pansit turned out pretty good, but I still need to tweak it. The rice noodles must have added some sweetness to the original dish (who would have guessed all those carbs would have that effect?:) so I may add just a tad of the brown sugar sub to even out the taste. I’ll let you know when I get it right.
I also made your original salad using garlic red wine vinegar, and it turned out really good! I used asparagus, baby carrot slices, green onions and mushroom slices. Now I can’t wait for the garden to start growing me more fresh veggies since I have this new way to enjoy them!
ok, we’ll keep us informed. we’re always looking for new recipes!!