The weather is marvelously hot and humid, summer time. I love it. So instead of turning on the stove I had a RAW “Stir Fry” for dinner last night. This dish is made with kelp noodles which you can find in most health food stores in the section with the tamari and seaweed. The recipe is easy to make and it doesn’t have too many ingredients which is always a plus. We had this recipe on the Nourishing Foods Cleanse this week. YUM!
The kelp noodles are full of 56 minerals and trace elements in a well-balanced form including iodine which are great for your body and especially your thyroid. The noodles are raw, easy to prepare, and versatile. They have a neutral taste that allow you to add them to a variety of hot or cold dishes. You can toss them with raw or cooked vegetables and seasonings to make the perfect raw “stir fry”.
If you can’t find the noodles you can make this dish with finely julienned zucchini instead.
2-4 servings
Marinate the Vegetables
1 cup thinly sliced shitake mushrooms
¼ cup thinly sliced red onion
1 Tb tamari
3 Tb lemon juice
Sauce
1 Tb extra virgin olive oil
3 Tb dark sesame oil
3 Tb Nama Shoyu or Wheat Free Tamari
1 ½ Tb maple syrup
2 Tb apple cider vinegar
2 Tb grated fresh ginger
1 tsp minced garlic
Vegetables
1 cup julienne carrots
½ cup red pepper ribs removed and very thinly sliced
1-12 oz package kelp noodles rinsed drained and dried on a kitchen towel|
¼ cup scallions thinly sliced|
1 ½ cup spinach cut into 1” ribbons
- Put sliced shitake mushrooms and red onions into a small bowl, toss with tamari and lemon juice. Let sit 20-30 minutes to marinate.
- In a small bowl mix sauce ingredients and let sit 10 minutes to develop flavors
- Cut the noodles into desired length, I usually lay them out and make 4 cuts. Put into a large bowl.
- Add the sauce, toss well.
- Add the carrots, red pepper and scallions. Mix well so the sauce gets evenly on the vegetables
- Add marinated mushrooms/onions, and spinach to the bowl. Toss to combine.
- Serve.
This will keep 1 day in the refrigerator, it stays better without the spinach. So if you want to have some for lunch the next day take out a bit before you add the spinach. Add the spinach when you are ready to eat it the next day.
The sauce will keep 4-5 days in the refrigerator
