Vegan Curry Kelp Noodle

Ok let’s talk about vegan curry kelp noodle made with kelp noodles instead of the regular noodles. Honestly, I didn’t know about kelp noodles until last year when I was looking into low carb substitute for noodles. A ton of options came up online and kelp noodles just stuck. Once I figured out how to prepare them, and was convinced with the texture, the sky was the limit when it came to creativity with recipes. The texture is insanely similar to that of regular noodles, plus they only carry 18 calories and 6g of net carbs per serving. You just can’t beat that! Ok, enough praising, let me show you one of the many ways I prepare kelp noodles. This one is my vegan curry kelp noodle version. I also have my Vegan Stir Fry Kelp noodles on the blog if you want to check it out.

Jump to Recipe

Preparing the Kelp Noodles

Now, I love this brand of kelp noodles. They come in water and they are stuck together and quite hard, pretty much inedible in this state. Remove the noodles from their package, add them to a fine mesh strainer and rinse them out thoroughly.

Then in a bowl, add the lemon juice and baking soda. You’ll notice that there’s a chemical reaction between the acidity of the lemon and the baking soda. The result is a foamy mixture. This is what will soften the kelp noodles.

Next, add the kelp noodles and massage them into the mixture, making sure every single string of noodle comes in contact with the mixture. The noodles will become softer as they absorb the mixture. Massage for about a minute or so, then add them back on to the fine mesh strainer to rinse them out, and place them aside

Oven Roasted Tofu (Optional)

Rinse out the tofu (I use Extra Firm on this post but whenever I can get my hand on Trader Joe’s Super Firm tofu I’ll go with that). Cut the tofu into cubes and add them to a bowl. Season the tofu with liquid aminos or soy sauce, salt, pepper and garlic powder. Give them a mix to fully incorporate the seasoning. Then add them to a baking tray lined with parchment paper. Space them as much as possible and bake them at 400 degrees for about 20 min.

Vegan Curry Kelp Noodle

Next, in a saucepan on medium heat, add the coconut oil, followed with the chopped onion, minced garlic, grated ginger and green onions. Let everything cook on for about a minute or two.

Add the mushroom and tofu, followed by the vegetable broth, coconut milk, red curry paste, salt, pepper, garlic powder, better than bouillon stock, and cayenne pepper. Let everything simmer for about 5 minutes.

Turn off the heat, and dump in the noodles. Let them soak in the soup and our vegan curry kelp noodle are ready! Serve with lime wedges. Enjoy!

The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.