[livius drusus]

I have discovered a quick and easy secret to twirlably soft kelp noodles: baking soda. Dissolve half a tablespoon of baking soda in a bowl of warm water and soak the noodles for two minutes. Drain. Rinse. The end.

Toss them in a dressing of soy sauce, chili garlic sauce, minced garlic, minced green onion and toasted sesame oil and it makes an amazing Asianish base to add whatever veggies and/or proteins you want. I like to sautee some snow peas, mushrooms, bean sprouts, onions, carrots, bok choi in sesame oil and toss it all together with the dressing and noodles. Throw in some shrimp or chicken for that lo meiny vibe.