Kelp Noodles Salad with chicken and cucumber

Here’s another great salad recipe for the summer!

We were introduced to Kelp Noodles at a friend’s gathering, and she actually made this dish for us. (All the credit goes to her for this recipe!) We love the refreshing, half crunchy, half chewy texture and its got incredible ability to soak up any sauce or dressing you put in it. It’s versatile enough to be put into soup/broth, stir fry or into salads. Not to mention it’s made of kelp which is mineral rich and SO good for you.  Oh and did I mention there’s only 6 calorie per serving? SIX!!!

The noodle is only made of three ingredients:Water, Kelp and Sodium Alginate (made from brown seaweed). I buy them in packets online but they’re quite often sold out, so it makes them even more of a treat when I do get my hands on them!

They come in little packets and all you have to do is give them a little rinse under some water, and you’re ready to cook it.

Here’s the recipe to the wonderful and nutritious salad, I hope you guys will like it as much as we do!



  • 1 pack Kelp Noodles
  • 2 cucumbers, julienned (long thin strips)
  • 2 chicken thighs (or breast)
  • Japanese Sesame Dressing
  • White Vinegar
  • Sesame Oil
  • Salt and Pepper to taste

Step 1) Poach the chicken in simmering water (low heat) for about 8-10 minutes, until cooked. Cut or shred into strips


Step 2) Rinse the kelp noodles under running water, drain and put into a bowl with the cucumbers and chicken. Add 3 tbls of Sesame dressing, 1/2 tsp of sesame oil and 1 tsp of white vinegar. Toss and taste.

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At this point, taste the salad to see if you need more dressing, or acidity (vinegar) or more salt and pepper. Add in a little bit of a time and mix to taste.  You can also sliced up some red chili to add some heat to the salad. But that’s it, so simple and easy to do!


Learn more:


Homemade Chicken McNuggets

Chicken Mcnuggets – a childhood staple slathered in BBQ, sweet and sour or hot mustard sauce; it’s bouncy, chewy texture, no longer representing the strands of tough, dry chicken meat, a mysterious kind of meat. It never once occurred to me as something you can make at home, this special treat was only to be enjoyed at the fast food joint where more and more press tells you how bad the food is for your health, what kind of chemicals and processed plastics they’re adding to the meat.

Until one day my college friend told me how simple it was to make. Just blend chicken thighs, batter it up and fry it! SERIOUSLY?

I couldn’t wait to try it at home and I’ve never looked back since. It’s so close to the real thing that I guarantee you you won’t miss it. Ever.


  • 4 boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon Parsley Flakes
  • 1/2 teaspoon Oregano
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Pepper
  • 2 Eggs, beaten
  • 1 cup Flour
  • 1/2 cup Corn starch


  • Food processor
  • Bowls
  • Spoon or small ice cream scoop
  • Frying pan and spatula

Step 1) Cut chicken into large chunks to fit into food processor. Put in all spices and blend until everything is mixed into a paste. (like second picture)


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Step 2) Prepare your batter station in the following order: a) Meat mixture; b) corn starch; c) beaten eggs; d) flour.


Step 3) Spoon and roll one scoop of meat mixture into a bite size ball, gently dust in the corn starch. Drench into the beaten eggs, then roll in the flour, make sure the entire ball is lightly covered in flour, but don’t press too hard otherwise your batter will be too thick. Place the ball on a plate and gently flatten to form a nugget. Repeat until all mixture is used.

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Step 4) Heat a pan and coat in oil for pan frying, medium heat. Prepare a plate with kitchen towels to place your cooked nuggets and to soak up the extra oil. Once the oil is hot, cook the nuggets on both sides until golden brown, 2-3 minutes each side.

Tip: You can choose to deep fry it by putting in more oil. Be careful that the oil can get too hot if constantly being heated, so move the pan away from the heat source or turn on/off the stove when you see fit. The best temperature to fry the chicken is around 350 degrees Farenheit.

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Feel free to cut open one of them to ensure that it’s cooked through, especially when serving young children.


Serve with a side of salad and dipping sauce (we make our own siracha mayo or wasabi mayo dipping sauce), it’s a fun and delicious meal that your kids are bound to love!