Korean Kelp Noodles in Pesto

I first discovered these wonderful noodles at a Korean restaurant in Atlanta. They served them as part of their banchan, small side dishes that come before your meal. They were dressed with an aioli sauce with sesame oil. After the first bite, I was addicted.

Garnished with pine nuts

The texture of these noodles is unlike anything you've eaten. Kind of like crunchy rubber bands that had lost their elasticity, if that makes sense. It's rather shocking when you put this in your mouth for the first time. Your immediate reaction would be, "you'd better spit it out because this is not the texture of food," then you'd keep coming back to it because it's just so funky and good.

Korean kelp noodles

You can use these noodles to substitute your pasta. No boiling of water is required: just cut them and toss them in a sauce. If you're on a diet, you'll feel good about eating them, too.

Korean Kelp Noodles in Pesto

1 package Korean kelp noodles
1 Tbsp basil paste
1 Tbsp mayonnaise
2 Tbsp heavy cream
1/4 cup parmesan cheese
1/4 tsp garlic powder
Splash of lemon
Handful of fresh basil
Salt and pepper to taste

Pine nuts for garnish, optional

Tubed basil paste. I use this for lots of dishes.

Soak noodles in water for a few minutes. Cut noodles with kitchen scissors into 3-4 inches long. Drain. In a bowl, combine basil paste, mayonnaise, heavy cream, parmesan cheese, garlic powder, lemon juice, salt and pepper and mix well. Add in noodles and toss to coat. Toss in cut basil. 

Cut noodles with scissors.

Basil paste and mayonnaise.

I like it with lots of cheese!

Make the pesto sauce in the bowl.

Toss to coat

Dry roast pine nuts until they're slightly brown

Serve chilled. Yummy summer dish.

Garnish with toasted pine nuts if you have them. You'd love the nuttiness as a nice accent to the dish. Enjoy!

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