Kelp Noodle Bowls with Mango and Edamame


I’ve been intrigued by kelp noodles for some time, I just never knew how to incorporate them into a recipe!

I gave it a go and subbed in these kelp noodles infused with Kona berry into a cold noodle salad bowl and the texture turned out to be so fun and interesting! Kelp noodles are crunchy, almost like a crisp thinly cut cabbage. Kelp noodles are so easy prepare with no cooking involved, just rinse and soak in water for 10 minutes and done.

You can use any kind of kelp noodle, but the ones that caught my eye in the market were these Kona berry infused noodles. Kona berries are the fruit that surrounds the coffee bean and contain more than 6 times the amount of antioxidants than Acai!



  • 1 12oz package Konaberry noodles

  • 8 oz snap peas

  • 1 cup cooked shelled edamame

  • 1 small ripe mango, diced

  • 1 bunch brocolini, chopped into 1 inch pieces

  • 1 medium carrot, thinly sliced into discs

  • 1/2 medium English cucumber, thinly sliced into discs

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 2 tablespoons lime juice,

  • 2 garlic cloves, minced

  • 1 teaspoon grated ginger

  • 1 tablespoon maple syrup

  • 1/2 -1 teaspoon siracha, add more for more heat


  1. Follow the preparation instructions for the Kona berry noodles and set aside.

  2. Bring a pot of salted water to a boil and have a large bowl set up for an ice bath at the ready. Blanch the snap peas by adding them to the boiling water for 1-2 minutes, then scoop them out of the pot and place them into the ice bath. Once cooled, scoop out the snap peas, pat dry and set aside. Add more ice to the ice bath to cool it down. Add more water to the pot if needed and return to a boil. Add the broccolini and boil for 2 minutes. Repeat the second half of the balancing process with the broccolini and set aside.

  3. Put together the bowls by dividing the Kona berry noodles, snap peas, broccolini, carrots, cucumber and edamame into three bowls. Evenly distribute the diced mango to each of the bowls. Top with sliced avocado, toasted sesame seeds or fresh basil as desired.

  4. Make the dressing by combining the soy sauce, vinegar, sesame oil, lime juice, garlic, ginger, maple syrup and siracha into a small mixing bowl. Drizzle the dressing evenly over each of the bowls, or store without dressing for another time.