I was pleasantly surprised by how great this turned out. The kelp noodles seem very crunchy when they’re raw. When I ate the meal after a few hours (I had created it to take with me to work and reheat) the noodles were a great consistency. It was almost like a rice vermicelli texture. I was excited to have an alternative source of calcium to try out. Without all of the dairy that I used to eat, I wonder sometimes if I am getting enough.
To prepare the kelp noodles (can be found at Whole Foods), rinse the noodles thoroughly. Cut up the kelp noodles into desired length (I like mine in short, bite-sized pieces).
Add the kelp noodles to the sauce for the last ten minutes of simmering.
One jar pasta sauce (I like the organic from Whole Foods that has NO added sugar or canola oil)
6 large white mushrooms, sliced
1 lb mild italian sausage (trader joe’s), cut in 1/2 inch round
1 Tbsp ghee, bacon fat, lard, rendered duck fat, or coconut oil
2 cloves of garlic, chopped
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp ground black pepper
In a large skillet, add oil and brown the sausage and mushrooms over medium heat. Mix in the garlic and cook for one minute. Add the jar of pasta sauce, kelp noodles, herbs, and seasonings and simmer for 10 minutes.