Image of noodles in a bowl with toppings

Crab Curry Kelp Noodles

I was in the mood for something super simple and didn't have any protein in the house. I made warm yellow curry kelp noodles with canned crab meat. Serves 2.



1 (1lb) bag kelp noodles
1 lemon, juiced
1 tsp baking soda
3 cups hot water
1 Tbsp olive oil
1⁄2 white onion, chopped
1⁄2 jalapeño, deseeded and diced
1 garlic clove, chopped
1 tsp ginger, grated
1 can crab meat, drained
2 Tbsp yellow curry (I like Mekhala)
1 can coconut milk (I like Native Forest)
JF Spicy Salt, to taste


Basil, chiffonade
Mint, chiffonade
Red onion, sliced thin on the mandolin
Fresno chili pepper, sliced thin on the mandolin


Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in 3 cups of hot water and mix well. Let soak for 10 minutes until tender, then drain. In a large sauté pan heat olive oil over medium heat. Add white onion, jalapeño, garlic, and ginger, letting it cook down until slightly translucent. Drain and rinse the crab meat, add it to the pan with the curry, and combine well. Add coconut milk (or coconut cream) and bring the broth to a boil. Drain and rinse the kelp noodles with a mesh strainer. Add them to the pan and mix everything together. Season with JF Spicy Salt.

Top with fresh basil, mint, red onion, and Fresno chili pepper. Serve warm.

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