Kelp Noodle Stir Fry

Kelp noodle stir fryChampagneYogi
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This kelp noodle stir fry is both simple, delicious and nourishing. There are oodles of noodles available you can use to make stir fries, but I am here to tell you that there is nothing more satisfying and healthier than using kelp noodles. Their taste is neutral, so they take on the dominant flavor in the recipe. In this case, the garlic flavor is imbued in every single last bite.

For this recipe I kept it simple by using bok choy and carrots in a lightly marinated sauce of coconut aminos, garlic, onions and vegetable broth. I only use coconut aminos as my alternative to soy sauce as we follow a gluten free diet; both Stella, Serena and myself are gluten intolerant.

There are huge benefits to Coconut aminos. They can be sourced 100% organic (depending on the brand you purchase) always Gluten Free, Non-GMO, Non- MSG and VEGAN! Yes! they check ALL my boxes! There are few brands available on the market now, but my favourites are: Big Tree (organic) and Coconut Secret (easy to find).

Kelp noodles are a gluten free, fat- free, sea vegetable, low in carbohydrates, calories and rich in trace minerals including iodine. They are a simple replacement for any noodle dish, whether it be asian style or Italian style. Typically found on the asian aisle of your supermarket or fresh in the refrigerated section. They offer a nice crunch and it’s virtually impossible to make them mushy! For those of you who have tried GF noodle alternatives you’ll know what i’m talking about.

This super simple kelp noodle stir fry is:

  • Easy
  • Gluten free; an excellent alternative to traditional wheat or rice noodles
  • Ready is less than 20 mins
  • Exactly what you need on a cold, damp night

Go on, buy your favourite veggies, toss them in the marinade and voila, your super tasty and nutritious lunch or dinner is ready in a flash!

Kelp noodle stir fry
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Kelp Noodle Stir Fry
Ingredients
Ingredients:
  • 1 package of Kelp Noodles
  • 2 green onions finely sliced
  • 2 tbsp of sesame seed oil
  • 1 cup of vegetable stock
  • 2 cup carrots sliced
  • 6 small bulbs of bok choy
  • 3 garlic cloves minced
  • 2 tbsp coconut Aminos
  • Pink Himalayan salt/black pepper to taste
  • black sesame seeds to garnish
  • crushed red pepper flakes to garnish
  • spicy sprouts to garnish
  • 2 tbsp fresh cilantro to garnish finely chopped
  • 2 tbsp fresh basil to garnish finely chopped
Instructions
Directions:

  1. Preheat your veggie stock in a medium saucepan; bring to a simmer.

  2. Rinse kelp noodles and place in a bowl of warm water and set aside.

  3. In a skillet over medium heat, saute garlic and onions in sesame oil until brown and fragrant. Add in bok choy & carrots and continue sauteing until wilted but still crispy..

  4. Add kelp noodles and coconut aminos, then pour in the vegetable broth.
  5. Add pink salt and more coconut aminos to taste, stir until the noodles soften.
  6. Serve hot, and garnish with sesame seeds and crushed red pepper flakes.
Recipe Notes
  • make this dish your own by substituting your favourite veggies, or just use up what you have left in the fridge

Not sure how to get started eating healthy? Or want to move towards a plant based diet? Be sure to download my Free Healthy Habits Shopping Guide to help you.

 

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XO Amanda