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This refreshing kelp noodle salad is light, creamy, and full of texture. It features softened kelp noodles tossed with sautéed bok choy and shiitake mushrooms, then drizzled with a nutty roasted sesame dressing. The noodles turn silky and smooth, while the veggies add crisp texture and flavor — all ready in under 30 minutes.
You’ll learn how to soften kelp noodles the right way (no boiling!) and make a creamy dressing that actually clings to every bite.
Table of Contents
Key ingredient – Kelp noodles
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Kelp noodles are clear, slightly crunchy noodles made from seaweed. They’re naturally gluten-free, grain-free, and super low in carbs — the best low carb alternative to Chinese glass noodles.
Once softened, they turn silky smooth with a light bite. They’re completely flavorless, so they soak up whatever sauce or dressing you toss them with. No cooking needed — just rinse and treat them with a quick lemon and baking soda soak.
You can find kelp noodles at most Asian grocery stores, health food stores like Whole Foods, or online. I love using them for cold salads like this because they keep the dish light, refreshing, and full of texture.
📌 Want more tips? Check out my guide to kelp noodles and how to prepare kelp noodles.
How to make kelp noodle salad
Follow these steps for silky and smooth white seaweed noodles, crisp veggies, and a dressing that actually sticks.
Step 1: Soften the Kelp Noodles (Fix the Rubberiness)
- The key to great texture is a quick soak with lemon juice and baking soda. You’ll see bubbles form—that’s normal. Massage the noodles gently for no more than 1 minute, then rinse well.
🔸 Tip: Don’t soak too long. Kelp noodles continue to soften over time and can break apart if over-treated. This step should be done right before serving.
Step 2: Make the Creamy Sesame Dressing (Flavor That Clings)
- Toast the sesame seeds until golden and fragrant, then grind them lightly to release their oils. This adds depth and nuttiness to the dressing.
- Whisk with Kewpie mayo — made with whole egg yolks, it’s extra creamy and smooth, perfect for coating the noodles evenly.
- For a thicker, richer texture, add tahini. Want more umami? A pinch of shiitake mushroom seasoning does the trick.
Step 3: Saute bok choy with shiitake
- Use a hot pan and dry bok choy. Patting the bok choy dry before stir-frying prevents excess moisture in the pan. Start with the shiitake to release their aroma, then sear the bok choy cut-side down to get some color.
🔸 Watch for: A steady sizzle the whole time. If the pan is too quiet, turn up the heat. Stir in the garlic and salt at the end to keep them fragrant, not burnt.
Step 4: Combine and Serve (Get the Flavor to Stick to the Noodles)
- Only add the dressing when you’re ready to serve — once the noodles come in contact with dressing, they’ll continue to soften. Start with ¼ cup of the sesame sauce and toss gently to coat. Taste and add more if needed.
🔸 Tip: You want the noodles just lightly coated. Adding too much dressing too early can make the texture go soft.
What to serve it with
This kelp salad makes a great low-carb BBQ side or a mix-and-match noodle bowl. You can swap out the bok choy and mushrooms or layer on your favorite protein.
- Add protein toppings – Try it with scallion chicken, bang bang chicken skewers, or honey garlic tofu for a heartier meal. Want a veggie twist? Air fryer Chinese eggplant adds great texture.
- Use a different dressing – You can also change up the flavor with ginger scallion sauce, garlic chili sauce, or shacha sauce — all work beautifully with kelp noodles.
ChihYu’s helpful notes
- Massage the noodles for no more than 1 minute. Once the lemon juice and baking soda are mixed, the bubbles start right away — add the noodles and massage gently for 1 minute max. Rinse well. Any longer and the noodles can turn mushy or break apart.
- No soaking, no cooking. Kelp noodles don’t need boiling or soaking in water. Just rinse and treat them with acid + baking soda. That’s it.
- Soften the noodles when you’re ready to eat. Once treated, kelp noodles keep softening and can turn too soft or fall apart if they sit too long. For the best texture, wait until you’re ready to serve before softening them. Store them dry until then.
- Use a creamy, bold dressing. Kelp noodles are flavorless and very low in starch, so light dressings won’t cling well. Choose something creamy and punchy to carry the flavor — like the roasted sesame mayo dressing here.
- No lemon? Use lime or rice vinegar. If you don’t have lemon juice, lime or even rice vinegar works in a pinch. Just know that the noodles will take on a faint hint of whatever acid you use — so pick one that complements the dressing.
Add kelp noodles to these dishes!
- Pad woon sen (Thai stir-fried glass noodles)
- Lion’s head meatballs
- Taiwanese glass noodle salad — try it with kelp noodles for a low-carb swap!
Kelp noodle salad
Ingredients
To prepare & soften kelp noodles:
- 12 oz kelp noodles
- ¼ cup lemon juice
- 2 tsp baking soda
For the bok choy:
- 10 oz. Baby bok choy
- 1.5 tbsp Avocado oil or any neutral flavored oil, divided
- 0.4 oz Garlic cloves 2 medium, minced
- 3.5 oz shiitake 2 caps, sliced to strips
- ¼ tsp Coarse sea salt or to taste
Roasted sesame dressing (makes ¾ cup):
- 3 tbsp toasted white sesame seeds plus more for garnish
- 4 tbsp kewpie mayo
- 1.5 tbsp rice vinegar
- 1.5 tbsp light soy sauce
- ½ tsp toasted sesame oil
- 1 tsp mirin
- 1 tsp coconut brown sugar
- 1-2 tsp tahini or Chinese sesame paste, optional
- ⅛ tsp shiitake mushroom seasoning optional
Instructions
To prepare the kelp noodles:
- Take the kelp noodles out of the packet and discard the water. Lightly rinse the noodles under tap water for a few seconds.
- In a large bowl, mix the lemon juice with baking soda with a spoon. You’ll see bubbles immediately. Immediately add the noodles to the bowl, and massage them for no more than 1 minute. The noodles will soften.
- Transfer the noodles to a colander rinse under running water for 1 minute. Set aside to drain well. The noodles are ready to eat.
To saute the baby bok choy with shiitake:
- Slice the baby bok choy in half lengthwise. For medium-size bok choy, quarter it. For large-size bok choy, Dice into bite-size pieces,
- Rinse the bok choy until they are clean with no dirt between the stalks. Set it aside to drain and pat them dry before stir-frying.
- Finely mince the garlic and slice shiitake into thin strips.
- Preheat a large 12-inch saute pan over medium heat until you feel gentle warmth when placing your palm near the surface.
- Add 1 tbsp oil and shiitake. Saute over medium heat until the mushrooms soften a bit, about 2 minutes.
- Place-in the bok choy cut side down. Add the remaining 0.5 tbsp oil. Pan sear over medium heat for 2-3 minutes without moving them. You should hear the sizzling sound throughout the whole stir-fry process. If not, turn the heat up a bit.
- Sprinkle in the salt and the garlic. Stir fry to incorporate, about 1.5 to 2 minutes. The bok choy is ready when the leaves are wilted and the stalks still have some crunch. Your pan should not be overly watery. Transfer them out of the pan and set aside.
To make the dressing:
- In a dry cast iron skillet, add the sesame seeds and lightly roast the seeds over low heat while shifting the pan back-and-forth until you can smell the aroma and the seeds turn light to medium brown, about 5 minutes.
- Transfer the seeds to a pestle and mortar (or a clean coffee grind) to process until they are coarsely grind and transfer to a large measuring cup.
- Add the ingredients from mayo to brown sugar. Stir and whisk until no lumps.
- Taste and adjust. If you prefer a thicker dressing consistency, stir-in 1-2 tsp tahini. If you want a stronger flavor, stir-in shiitake mushroom seasoning.
Combine and serve:
- Add the softened kelp noodles to a large serving plate or bowl. Top with the sautéed bok choy and mushrooms. Drizzle in the roasted sesame dressing — start with ¼ cup and add more to taste. Sprinkle with extra toasted sesame seeds.
- Toss gently to combine and serve immediately.
Notes
- Dressing Storage: You’ll have leftover dressing — store it in the fridge and use it within 1 week. The texture will thicken after chilling, so thin it with a splash of water before using.
- Kelp Noodles: Kelp noodles will continue to soften over time once mixed with the lemon juice and baking soda solution. For the best texture, soften them right before serving. If prepped too far in advance, the noodles can become overly soft and start to fall apart.
- Store-bought kewpie dressing: My homemade version tastes just like the store-bought! If you prefer to save time, I recommend this bottle to stock up in the pantry!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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