‘I CAN’T BELIEVE THEY ARE KELP NOODLES’ STIR FRY

‘I CAN’T BELIEVE THEY ARE KELP NOODLES’ STIR FRY

I seriously can’t believe I had never tried kelp noodles before. These are so easy to make and are a great substitute for rice noodles. Serves 2.

INGREDIENTS:

1 package of kelp noodles, I used Gold Mine
1 Tbsp baking soda
3 C hot water
Juice of 1 lemon
1 carton of Baby Bella mushrooms
1/2 yellow onion, chopped
2 Tbsp coconut aminos
1 Tbsp toasted sesame oil
1 red bell pepper, sliced
4 carrots, julienned
3 C spinach
1 C Napa cabbage, chopped
3 Tbsp sriracha
JF Spicy Salt, to taste
 
Toppings:
Green onion, sliced
Fresno chili pepper, sliced
Fresh cilantro, chopped
1 medium boiled egg

PROCESS:

Rinse the kelp noodles in warm water and drain them. Add in the baking soda, hot water, and lemon. Let them sit for 6-10 minutes to become tender. In a large pan on medium high heat, sauté the mushrooms and yellow onion with the coconut aminos and toasted sesame oil. Let this cook for about 5 minutes so the mushrooms cook down. Add in the red bell pepper, carrots, spinach, and cabbage. Let sauté for a few minutes. Add in the sriracha and extra coconut aminos and toasted sesame oil if necessary. Season with JF Spicy Salt. Drain the noodles and add them to the pan. Mix well so that everything is combined. Serve this with a medium boiled ‘jammy’ egg, sliced green onion, sliced fresno chili peppers, and fresh cilantro.
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SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640