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Paleo Chow Mein (Vegan Option)

Paleo Chow Mein
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This is a Chinese comfort food dish with a modern twist, lighter and healthier.

Ingredients

Scale
  • 4 cups kelp noodles* 12 ounces
  • 3 tablespoons gluten free tamari, or coconut aminos
  • 1 tablespoon coconut sugar
  • 2 teaspoons freshly grated ginger
  • 1/8 – 1/4 teaspoon white pepper, to taste
  • 1 tablespoon ghee or coconut oil
  • 1 ½ cups onion, diced (1 medium)
  • 1 ½ cups celery, sliced diagonally (2–3 stalks)
  • ¼ cup red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup cooked chicken, fish, tofu or tempeh (optional)
  • 2 scallions thinly sliced, for garnish

Instructions

  1. Put kelp noodles in a medium bowl. Pour boiling water over them. Let sit 2 minutes. Drain and rinse.
  2. Dry the kelp noodles on a kitchen towel. Cut into noodle size pieces about 3-4” long.
  3. In a small bowl, whisk together tamari, coconut sugar, ginger and white pepper; set aside.
  4. Heat ghee in a large skillet over medium high heat.
  5. Add onion, celery and red pepper. Cook, stirring often until tender, about 3-4 minutes.
  6. Stir in garlic, cabbage and carrots. Sauté until cabbage begins to wilt 1-2 minutes.
  7. Move vegetables to the border of the pan, making a hole in the middle. Add sauce mixture and cook, until fragrant, about 15 seconds.
  8. Stir in kelp noodles and chicken, fish or tempeh (if using). Mix until well combined,
  9. Cook while stirring about 2 minutes.
  10. Serve topped with scallions

Notes

If you can’t get the kelp noodles the dish can be made with spaghetti squash.

Find it online: https://eatwellenjoylife.com/paleo-chow-mein/