What type of seafood floats your boat? Shrimp, calamari rings, scallops…? Maybe it’s all the above. Whatever your preference, reel them all in and anchor them on top of a bed of kelp noodles, steeped in a simple tomato-based sauce.
If you have time to make your tomato sauce from scratch, great; if not, the store-bought version also works. For a spicy kick, season with Pepper Salt, Threefold Blend Powder (Savory), and perhaps Three Beet Powder.
Add ghee to a moderately heated pan and sauté onions and garlic
for a few minutes or until tender.
Add Sea-Vegetables powder, Threefold powder, Pepper Salt, Beet, Turmeric,
and thyme, and continue to stir.
Stir in tomatoes and continue to cook for a few minutes.
Add a small amount of water to prevent sticking.
Do a taste test, add additional seasoning of choice if necessary,
and let it gently simmer while you prepare the noodles and seafood.
Prepare noodles.
Sauté seafood in a pan with a knob of butter and an additional pinch
of Pepper Salt for a few minutes until cooked.
Mix in the cooked seafood or pile on top of the noodles and sauce
and serve warm.
Recipe Note
• To avoid a slightly bitter taste and crunchy texture:
o Place rinsed noodles in a bowl.
o Add 1/2 tsp. baking soda and 1 tablespoon of lemon juice to the noodles.
o Pour on boiling water and entirely cover the noodles.
o Let rest for 60 seconds.
o Rinse, drain, and use as desired. No further cooking is necessary.
• If you only want to use half a packet of kelp noodles, submerge the remainder in a bowl of water and store in the fridge until you’re ready to use it the next day.
