Appetizers, Mains, Salads, Sides

Kelp Noodle Chicken & Veg Stir-fry

January 31, 2013
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Disclaimer: NO! They don’t taste ‘fishy’! PROMISE!! It took us a while to find these bad boys (aka kelp noodles), because in my head I was totally picturing something else. I don’t know why, but I was imagining noodles of the ‘hard/dry’ pasta sorta ilk. Wrong I was…they are actually a mound of soft, curly noodles, packed in water and found in the refrigerated section of your health store/Asian market. When we finally confirmed their existence…we bought a couple packages to take home and experiment with.  Another bonus is that they have a long ‘fridge life’.  Since we tried them initially (several months ago), we haven’t looked back. They are now a mainstay in our regular line-up and serve as a fabulous alternative if you are wanting that ‘noodle(ish)’ type texture, or perhaps something a little different than our good ol’ faithful spaghetti squash.

‘Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories. Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!’ (taken directly from Sea Tangle Noodle Company’s website)

This recipe of ours is derived from something similar my husband and I used to make when we first started dating. The major difference being that back then, we were using more processed types of sauces in our stir-fry dishes, of which included gluten…derived from wheat and other nasty ingredients we couldn’t even pronounce. When we used to make this dish, the bulk of it was actually just the veggies and chicken (kinda boring)…but we have since kicked it up a notch, by adding in the kelp noodles, mixed sea vegetables, ginger and lime to give it a delightful pop of flavour! So pleasing on the palate! As many of you know…I am totally in love with trying out and testing new food items/products. For some time now, we have been using coconut aminos as a wonderful substitute when cooking and enjoying various Asian-inspired dishes, such as different stir-fry meals and also sushi. I even sneak it in my purse and bring out for dinner with us, when we go to our favourite Sushi restaurant. It serves as a fabulous and tasty alternative to ‘regular’ soy sauce, which of course is made from soy and various grains. Try it out…I think you will LOVE it! (PS – check out the above ‘coconut aminos’ link to discover some of it’s health benefits compared to soy-based sauces and additional health properties)

‘Our Mixed Sea Vegetables package contains a combination of nine different sea vegetables. Some are commonly known such as kelp (kombu), wakame, and hiziki while others are not widely available, such as seaweed stems and montagne. Sea vegetables are a tasty and great source of fiber, calcium, iron, potassium, magnesium, and iodine. We are proud to bring these fresh, unique and healthful sea vegetables to you.’ (taken directly from Sea Tangle Noodle Company’s website)

Note: Stay tuned for additional recipes to come, which will incorporate the use of kelp noodles to create a variety of different dishes! (both hot and cold) These noodles are oh SO versatile!!! We honestly can’t wait to play around with them a little more, to see what we can come up with!

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kelp noodle stirfry
Recipe Type: main
Prep time: 
Cook time: 
Total time: 
Yield: 2-4
 
Ingredients
  • 2-4 chicken breasts - cut into strips or chunks
  • 1 medium onion - diced
  • 1 pkg mushroom - chopped
  • 3 medium carrots - coined
  • 1 bell pepper - sliced
  • 1 medium head broccoli - chopped into florets
  • 5 cloves garlic - minced
  • ginger - 1-2 inches finely grated (we used a zester)
  • 1 pkg kelp noodles - washed and chopped
  • coconut aminos - to taste (generous amount)
  • 1-2 limes - juice, freshly squeezed
  • mixed sea vegetables - to garnish (optional)
Instructions
  1. begin by cooking chicken in a skillet/wok, until slightly browned (don't overcook)
  2. remove from heat, and set aside
  3. prepare all other ingredients and have them ready to go
  4. start first by adding the chopped onion to the wok, sautee until translucent
  5. next, add in the mushrooms and cook until softened
  6. after that, add in the carrots and bell pepper to the mix, stirring occasionally (used the mandoline slicer for this)
  7. then, toss in broccoli florets, cooking until slightly softened
  8. following this, add in garlic and ginger and combine to flavour
  9. after all these ingredients are cooked to your liking, re-add the cooked chicken back into the wok
  10. in the meantime, wash and chop kelp noodles into manageable strands
  11. then, add in the noodles, coconut aminos and lime juice, stirring regularly so that all ingredients are tossed together nicely (we use tongs for this)
  12. allow a few minutes for all of this to warm on the stovetop, as the last few ingredients are right out of the fridge
  13. continuing by adding in more coconut aminos, until you have reached desired taste
  14. plate and garnish with additional mixed sea vegetables (optional)
  15. enjoy!
Notes
* the brand of kelp noodles/mixed sea vegetables that we use comes are both from 'Sea Tangle Noodle Company' * the first time we made this recipe, we threw all the veggies in together, but have since revised using a more patient, step-by-step process of adding each in and cooking in a set order * leftovers (if you have any) taste really delicious, after all the flavours have had a chance to meld together - YUM!

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7 Comments

  • Reply kelp noodle chicken & veg stir-fry | Paleo Digest January 31, 2013 at 7:45 pm

    […] web!kelp noodle chicken & veg stir-fry PALEOdISH — PALEOdISH / Posted on: January 31, 2013PALEOdISH — PALEOdISH – Disclaimer: NO! They don’t taste ‘fishy’! PROMISE!! It took us a while to […]

  • Reply Rachel February 13, 2013 at 10:53 pm

    Where did you find these? I’ve been having a hard time finding Kelp noodles too. I live Canada as well.
    Thanks!

  • Reply Cindy July 30, 2013 at 9:41 pm

    I have bought these at the Big Carrot on the Danforth and also at Wholesome Market in the Beaches in Toronto! Hope that helps!!!

  • Reply Tim January 5, 2014 at 10:39 am

    you can purchase these noodles online…. my issue is what do you have to do to cook them so they become soft???? I believe if they are cooked in a certain way they will become soft, but I have not found that technique as of yet…;o(((( any info would be a help….

    • Reply Lori May 2, 2014 at 4:19 pm

      I cooked mine in chicken broth,

  • Reply Jeremy March 8, 2014 at 12:31 pm

    Hi Cindy,Nice meeting you. You left the Double C mustard and the Corn Rub at my store.
    Hope you get this as i couldn’t find an email

  • Reply Sabrina March 23, 2014 at 10:07 pm

    Looks like you can get kelp noodles online in Canada for about $5 a package: http://healthyprice.ca/products/noodles/kelp-noodles

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