Name: Carrot-Ginger Kelp Noodles
Yield: Serves 6
Ingredients: 1 teaspoon sea salt, plus more if needed; 2 tablespoons baking soda; 2 tablespoons lemon juice; 2 tablespoons toasted sesame oil; ½ cup tamari; Two 12-ounce bags kelp noodles; 6 cups warm water; ¼ cup agave; 2 cups carrots, peeled and chopped; ¾ cup thinly sliced scallions, greens and whites; ½ cup peeled fresh ginger, finely minced; ¼ cup grapeseed oil; 1 teaspoon tamari; 2 teaspoons rice vinegar; 2 tablespoons olive oil; 2 ounces shiitake mushroom tops; 1 English cucumber, peeled; 1 teaspoon toasted sesame oil; ½ cup rice wine vinegar; Salt; 6 baby carrots; ¼ cup togarashi; 2 tablespoons agave; ½ teaspoon salt; 3 cups ice water; Radish sprouts (garnish); Scallions (garnish)

Carrot-Ginger Kelp Noodles

Grilled Shiitakes. Togarashi Cucumbers. Shaved Carrots

Ingredients

Kelp Noodles and Marinade

Method

Kelp Noodles and Marinade

Part of