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Sesame Kelp Noodles

Sesame Kelp Noodles with sesame sauce make the perfect Paleo, low carb and gluten free dinner.

By elanaspantry · From Open Recipes · 5 ingredients
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Why it works: Kelp and sesame share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 4 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: milk, wheat, tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By elanaspantry. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Kelp + sesametop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Almond + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together203 recipes

    Shared aroma: acetylpyrazine (roast).

  3. Vinegar + honeytop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,583 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Plum + honeytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together88 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Almond + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the plum

How well each one fits the dish's main ingredients (kelp, almond, butter, sesame, vinegar, honey):

  1. Grapebetter flavor fit
  2. Cherrybetter flavor fit
  3. Avocadobetter flavor fit
  4. Plumthe original

Fit is the average pairing score against kelp, almond, butter, sesame, vinegar, honey. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).