Creamy Sunflower Butter & Tahini Kelp Noodles – Taste N Dash with Melissa Creamy Sunflower Butter & Tahini Kelp Noodles – Taste N Dash with Melissa

Sharing a favorite kelp noodle dish that’s action packed with flavor and rounded out with a delicious creamy sauce from the sunflower butter and tahini dressing.

Sauce

  • 2 tbsp sunflower butter
  • 2 tbsp tahini
  • 1 tbsp sesame oil
  • 3 tbsp coconut aminos or soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp or 1/2 juice lime
  • 2 tsp chili garlic paste or sriracha
  • 2 tsp freshly grated ginger
  • 2–3 tbsp water
  • 1/2 tsp salt

Veggies

  • 1 tbsp olive oil or avocado oil
  • 3 cup broccoli (chopped)
  • 1 container mushrooms (slided)
  • 1 cup edamame thawed (if frozen)

Toppings

Prepare Kelp Noodles

  1. Remove from package and place in a bowl with water to soften. Set to the side.

Prepare Sauce

  1. Add all ingredients in a bowl and mix until well combined. Set to the side.

Prepare Veggies

  1. In a medium pan heat up oil on medium heat. Add broccoli and mushrooms and cook for about 7 minutes.
  2. Next add edamame and cook for another 2 minutes.
  3. Stir in sauce and reduce heat to low.
  4. Rinse and drain the kelp noodles and add to the veggie/sauce mixture. Toss noddles with tongs to evenly coat the noodles. If you prefer a crunchy noodle you can serve right away. For a softer noodle similar to angel hair pasta let sit in the sauce mixture for about 15 minutes and serve.
  5. Top it off with scallions and sesame seeds.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
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