Korean Keto Vegan Kelp Noodle Stir Fry

You can categories this dish as Paleo, Low-Carb or “Keto” which has been all the craze - another buzzy food trend of the moment. If you’re regularly eating a plant-base whole food diet, then guess what: your body is already pulling energy from glucose and “ketones”, and you’re metabolically flexible. So just keep going strong on your veggie trails, and you’ll fit right into the latest food styles without having to shuffle your kitchen wardrobe.

I’ve had this long love affair with kelp noodles, why? Just read the label, they’re like 10 calories for a whole bag. You can soften them up silky-smooth when you bathe them in a water bath with liquid aminos (and a little baking soda to speed up the process). Check out the transformation HERE.

I tapped my dear friend Annie Lee for her Korean Spinach recipe to create this low-carb, veggie-forward, gluten-free, vegan dish that all your dreams are made of. Enjoy!

Korean Keto Vegan Kelp Noodles

By Sarah Farsh October 12, 2018

Spinach:

16 oz organic baby spinach (don’t worry, it shrinks down when you cook!)

½ cup organic green onions, sliced

2 tsp fresh garlic, minced

1 tsp organic sesame oil

2 tsp liquid amminos

Fresh ground black pepper

Kelp Noodles:

24 oz organic kelp noodles

Water

1 tbsp liquid amino acid

1 tsp baking soda

Stir Fry:

2 cups mixed wild mushrooms (maitake, shiitake, chanterelle, wood ear)

1 cup frozen organic shelled edamame beans

2 tbsp liquid amino acid

1 tsp organic sesame oil

1 tbsp fresh garlic, minced

Garnish:

steamed Kombucha squash slices or Japanese Yam

shreaded carrot

seasame seeds

Bring a large pot of water to a rolling boil and submerge all your spinach into boiling water. Blanch for about 40 seconds (don’t overcook!) and then drain the spinach and dump into a bowl of cold water to stop cooking immediately. Drain water and pat as dry as you can. Add remainder “spinach” ingredients into your blanched and damp spinach, mix well and set aside.  

Meanwhile, open kelp noodle container and remove water that comes inside bag. Soak noodles in bowl of water, liquid amino acid and baking soda – mix and let them soften. You can do this part the day before for extra smooth noodles.

Fire up a big wok and start stir-frying your “stir fry” ingredients. Drain kelp noodles and add noodles to sit fry – toss. Add your blanched spinach mix and give everything a good toss just a couple minutes before serving with garnish.