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This recipe smells so incredibly delicious that you will have everyone around you begging to try it! Horseradish and lemongrass go exceptionally well together to make a meal enjoyable to the palate.
Any meat can be used for this dish, but in this rare case I decided to use rib eye steak. I do not eat such a high priced meat very often, but in this instance the marble of fat adds a heartiness to contrast with the light and interesting bite of the Kelp Noodles.
The fattiness of the meat adds a savory note which is enhanced beautifully by the subtle heat of the horseradish powder and deepness of the earthy lemongrass. This dish reminds me of a noodle dish that you will find at a Vietnamese restaurant, although there is considerably less broth. If you prefer more broth though, then just double up on the seasonings and water, and you will have a hefty soup bowl.
Carving Plate or Cutting Board
Spatula or Tongs
12 oz Kelp Noodles (1 Entire Bag)
0.50 lb Rib eye Steak
1/4 tsp Horseradish Powder
1/2 tsp Garlic Powder
1/2 tsp Cilantro (Fresh or Dried)
1/2 tsp Lemongrass (Preferably Fresh)
1/3 Cup Water
- Preheat pan to medium-high heat on the stove top
- Cut Kelp Noodles to desired length and set aside
- Cut Rib eye steak into desired size pieces, place in pan to cook
- Add 1/4 tsp Garlic Powder, Horseradish Powder, Lemongrass, and Cilantro to the pan
- Cook the meat covered for 4-6 minutes on each side
- Add 1/3 Cup Water and Kelp Noodles to the pan
- Add remaining dry ingredients to the pan
- Cook on Medium-High heat for 2-3 minutes
- Remove from heat, allow 2-3 minutes to cool
- Add contents of pan to bowl
- Salt to taste, Serve
One day I had a deep craving for noodles as I was circulating my local Whole Foods. After searching the shelves up and down in the international pasta section, the Kelp Noodles caught my eyes.
Immediately the packaged was flipped over as I checked to see if there were any no-no ingredients. To my delight there was not!
Now the gears in my brain began going into overdrive:
What can I make this with?
My mind was blank, not knowing what I was in for at all, I bought the Kelp Noodles anyway with hopes that they tasted better than they looked.
They did not.
Upon opening the package I sampled a noodle from the twine like ball it was wrapped up in. It felt like a noodle but it did not taste like one.
Kelp Noodles taste very bland and have the awkward texture of a water chestnut. The scent of the noodles was off-putting almost smelling like plastic, making the matching flavor even less appealing.
I had to jazz these noodles up.
For some time I have been trying to figure out how to use lemongrass in a dish. Commonly lemongrass is found in Vietnamese dishes, providing a light flavor while adding brightness to the meal.
To find lemongrass in the store can be pretty hit or miss because it is not often produced outside of the season.
At Whole Foods I had purchased dried lemongrass in a small quantity among their dried seasoning shelves. With that was also the find of Horseradish powder, another ingredient that is hard to purchase in the fresh produce section frequently.
Little did I know that these two ingredients would be the highlight of the plate starring Kelp Noodles.
Horseradish has quickly become my favorite ingredient when adding heat or boldness to a recipe.
You would be surprised to find that many normal products use mustard powder in their foods. While Horseradish Powder is different from mustard seed, it has a similar enough taste to hit the same kind of taste buds.
Because horseradish is a root it can be a staple seasoning to have on hand and can be used for various dishes. I believe that Horseradish Powder can be a suitable substitute for my AIP Wasabi Paste, though you may have to increase the amount of powder to taste in order to have the level of heat to your preference.
Increasingly used in my dishes when flavoring beef, horseradish has become quite helpful to add more tastiness without using a lot of garlic or onion powder.
Although I used dried lemongrass in the creation of this dish, I strongly recommend using fresh lemongrass if possible.
Lemongrass has a very coarse texture and once dried that texture is even rougher. At times I felt like I had splinters in my food because of this.
Even with fresh lemongrass the toughness of the stalk can still be a bother to your teeth. If you personally do not mind this then feel free to eat at your leisure, but if you know that you have sensitive gums, picking out the lemongrass after you cook it with the noodles may be better for you.
Someone once substituted lemongrass with lemon balm when cooking grass fed ribs and I did not notice much of a difference. If you would like to replace lemongrass with lemon balm feel free to, but I cannot guarantee the flavor results because I have not tried it yet.
Another option would be to cook it with the lemon grass as a big piece or centralized in one spot of the bowl, then remove it before eating. That way you will get the lemon grass flavor without risking it getting stuck in your teeth.
Personally I like eating lemongrass because the flavor comes out more as you chew the piece of stalk, but as previously stated sometimes I would rather not because my teeth can be quite sensitive. If you prefer to throw caution to the wind, as I often do, be sure to have a toothbrush and floss handy, whenever I brush my teeth whatever is trapped comes right out.
Overall lemongrass has an outstanding flavor that I adore with the only downside being that it is difficult to cook down and make it soft like other common herbs and ingredients. If you are at all fond of the taste of lemon you will more than likely appreciate the flavor of lemongrass as well.
Have you tried this recipe?
Let me know what you think by leaving me a comment below!