Szechuan Kelp Noodles

This dish is a great alternative to a messy Chinese take-out and super easy to whip up! Kelp noodles are an awesome alternative to pasta - made of seaweed! Super low in calorie, gluten-free, high in calcium, iron and fiber. I like them best simmered in a fragrant stew or sauce to soften up their naturally springy texture. Before I add them to a dish, I like to boil them for a few minutes to help soften up the texture and remove some of the natural occurring sodium. 

Szechuan Style Kelp Noodles
by Sarah Farsh April 4th, 2016
  • 1 pack Sea Tangle Kelp Noodles
  • 2 carrots, finely chopped
  • 8 oz baby portobello mushrooms (or wild mushroom mix), chopped
  • 1 cup bean sprouts
  • 1 shallot, diced
  • 1 tbsp garlic, minced
  • 1 tbsp Ziggy Marley's Lemon Ginger Coconut Oil
  • 1 tsp sesame oil
  • 1 1/2 tbsp hoisin sauce
  • 1 tsp agave
  • Splash of veggie broth
  • 1 tbsp Bragg's Liquid Aminos
  • Salt/pepper/chili flakes to taste
  • Garnish: scallions, crushed peanuts
Boil a pot of water, add kelp noodles and let them soak. Meanwhile, heat up a wok with the coconut oil and sesame oil, sauté onions. Add garlic, carrots and mushrooms, lightly saute adding splashes of veggie broth as needed (to avoid veggies sticking to pan). Add hoisin sauce, agave, liquid aminos to pan and mix well. If you want more sauce, add a little more veggie broth. Add 2 tbsp scallions and salt/pepper/chili flakes to taste. Once veggie mix cooks down and is caramelized (about 5-7 minutes), drain kelp noodles from boiling water, and add the drained noodles into wok. Mix well and simmer for a few more minutes, so kelp noodles melt into sauce. Plate and top with scallions and crushed peanuts!


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