Kelp Noodle Stir Fry

Kelp noodles are a tasty noodle alternative derived from kelp seaweed. They are a high volume food that is low in energy density, making them a great choice for those looking to manage their weight or reduce their carbohydrate intake. Kelp noodles happen to be rich in iodine, a mineral needed for thyroid function, plus they’re a great source of prebiotic fiber to feed good gut microbes.

Kelp noodles have a crunchy texture when they come straight out of the package, but when prepared properly (following the directions outlined below), they become tender, just like rice noodles. Add fresh or frozen veggies of your choice along with a protein source like shrimp, tofu, tempeh, edamame, fish, scallops, chicken, etc., and you have a delicious, filling, fiber-rich meal!

Ingredients (yields ~2 servings):

• 1 package kelp noodles (I used Sea Tangle brand)

• ~3 1/2 cups hot water

• 1 Tbsp baking soda

• 2 Tbsp lemon juice

• 3 green onions, chopped

• 2 garlic cloves, minced

• 1/2 tsp minced ginger

• 1 cup shiitake mushrooms, sliced

• 1 Tbsp sesame oil

• 1 1/2 Tbsp coconut aminos

• 2 tsp low-sodium tamari

• 1 Tbsp shaoxing cooking wine (can substitute mirin rice cooking wine or rice vinegar)

• Dash of sriracha to taste

• Sautéed protein of choice (I used wild shrimp)

Directions:

1. Remove kelp noodles from package, place in a colander, and thoroughly rinse with warm water. Place rinsed kelp noodles in a large pot and set aside.

2. In a separate pot, heat ~3 1/2 cups of water until almost boiling, then remove from heat (water should be very hot, but not yet bubbling).

3. Pour the hot water into the pot with the kelp noodles so they are submerged. Add the baking soda and lemon juice to the pot and stir so it is well combined, then cover. Let the noodles sit covered for ~15 minutes, or until their texture softens (should be similar to the texture of rice noodles). *Note: the water will fizz—don’t be alarmed, this means the noodles are softening!

4. While the noodles are softening, cook your protein of choice by sautéing in the sesame oil, shaoxing cooking wine, low sodium tamari, and coconut aminos until fully cooked.

5. Add the the green onions, garlic, ginger, and mushrooms to the pan and sauté for another few minutes over low heat until they are soft, adding additional coconut aminos/tamari as needed to suit your taste preferences. Turn off heat.

6. Once softened, rinse and drain the kelp noodles, then add to the pan with the protein and vegetables. Over low heat, mix well so all ingredients are combined and add a dash of sriracha to taste.