“How To Use Leftovers” Kelp Noodles

“How To Use Leftovers” Kelp Noodles


I have an early flight tomorrow so I stayed in tonight and whipped up some kelp noodles - it’s been a while! As always, these were so delicious, clean, and easy - this simple base of ingredients can support pretty much whatever you throw in the pan, so go for it! Serves 4 as a side. 


1 (1lb) bag kelp noodles
1 lemon, juiced
1 tsp baking soda
3 cups hot water
Olive oil
1 shallot, chopped
2 garlic cloves, chopped
A knob of ginger, shaved
Broccoli florets, cooked
Sweet potato, cubed and cooked
1 can (13.5oz) coconut cream
½ jar red curry paste, less to taste (I like Mike’s Organic Curry Love)


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. Set aside. 
In a large sauté pan warm the olive oil over medium heat. Add the chopped shallot, garlic, and ginger. As that sweats down and becomes fragrant, work in your cooked broccoli and sweet potato. Add more veg to meet your preference. Pour in the coconut cream, allow it to melt down, then add your red curry paste, combining well throughout. Work in your drained kelp noodles. 
Once this has come together, plate warm and enjoy!