I once favoured konjac noodles as a low-carb alternative until I discovered that many konjac noodle products contain added calcium hydroxide, a component that I am not a fan of. Now I am switching to kelp noodles, which I find no strange odor present like in konjac. In addition to iodine, as per the USDA, kelp is also rich in calcium and vitamin K, crucial for the bone health of women in my age, particularly given that I am undergoing hormonal therapy.
Kelp noodle is crafted from seaweed and requires no cooking. However, the noodles that come in a package do possess an unusual wire-like hardness. As taught by the internet, I soaked a single-serving portion of noodles (approximately 150-200g) in a bowl of water with a tablespoon each of baking soda and lemon juice. The kelp noodles were softened in 10 minutes and exhibited a texture akin to glass noodles.
The heart of any noodle dish lies in its soup or sauce. Since kelp noodles are virtually calorie-free, I opted to create a rich Dan Dan Noodle sauce to compensate it. I mixed soy sauce, apple cider vinegar, and tahini in a 2:2:1 ratio, incorporating a dash of sesame oil to complete the sauce. One key ingredient I wouldn’t skip is Sichuan pepper. Add the amount you like to give a delightful numbness on your tongue. You may buy Sichuan peppercorn power or grind your own peppercorns following this method.
It was a solo lunch, and I aimed for simplicity and ease. I heated up the noodles in a pot of water to give it some warmth, but beyond that, I preferred to avoid additional cooking. Traditional Dan Dan Noodle calls for minced pork and peanut. What would be good substitutes for a vegetarian version? Opening the fridge in search of noodle toppings, I was delighted to find a few sticks of celery. I found no peanut in my flat and yet bags of roasted cashew.
The chopped celery and crushed cashews lent the noodles a crunchy texture and refreshing fragrance. The noodles were then both rich and light in taste. My only regret was that the colour appears too subdued for a mildly spicy and joyful lunch, particularly with the blooming tulips adorning the dining table.
I had an idea then: paprika. You wouldn’t really taste the sprinkle of it on the noodles but I liked how it matched with the vibrancy of one of the bouquets I received for my 46th birthday.
