Spicy Sunday Noodles


This is my soy-free, gluten-free, grain-free adaptation of red curry, basil noodles. Unbelievably good and perfect after a late-night out! Serves 3.


2 (12oz) packages kelp noodles
1½ Tbsp baking soda
1 lemon, juiced
½ cup toasted sesame oil
1 cup green onion, chopped
2 Tbsp red curry paste 
½ cup basil, chopped
¼ cilantro, chopped
Pinch of crushed red pepper flakes
4 garlic cloves, grated
1 Tbsp ginger, grated 


JF Jammy Egg:
1 Tbsp olive oil
1 egg


Sesame seeds
Green onion, sliced on the diagonal 
Cilantro, coarsely chopped
Basil, chiffonade
Nori, chopped (I like Seasnax Toasty Onion)
JF Jammy Egg
JF Spicy Salt, to taste


Spicy Sunday Noodles
Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in 6 cups of hot water and mix well. Let soak for 10 minutes until tender, then rinse and drain with a mesh strainer.

In a sauté pan warm the sesame oil, green onion, and curry paste, combining well over the heat. 

In a large bowl add the basil, cilantro, crushed red pepper flakes, garlic, and ginger. Directly from the pan, pour the sesame oil mixture into the bowl and combine so the herbs just slightly soften and warm. Add your kelp noodles and coat well.


JF Jammy Egg
Bring a pot of water to boiling over the stove. Add your egg and olive oil (pro tip: helps the shell slide off easily). Using an egg timer cook until it reaches soft/medium.

Top with sesame seeds, green onion, cilantro, basil, nori, your JF Jammy Egg, JF Spicy Salt, and enjoy warm! 

Recipe adapted from: Half Baked Harvest.