Description
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
- Put kelp noodles in a medium bowl. Pour boiling water over them. Let sit 2 minutes. Drain and rinse.
- Dry the kelp noodles on a kitchen towel. Cut into noodle size pieces about 3-4” long.
- In a small bowl, whisk together tamari, coconut sugar, ginger and white pepper; set aside.
- Heat ghee in a large skillet over medium high heat.
- Add onion, celery and red pepper. Cook, stirring often until tender, about 3-4 minutes.
- Stir in garlic, cabbage and carrots. Sauté until cabbage begins to wilt 1-2 minutes.
- Move vegetables to the border of the pan, making a hole in the middle. Add sauce mixture and cook, until fragrant, about 15 seconds.
- Stir in kelp noodles and chicken, fish or tempeh (if using). Mix until well combined,
- Cook while stirring about 2 minutes.
- Serve topped with scallions
Notes
If you can’t get the kelp noodles the dish can be made with spaghetti squash.
- Prep Time: 15
- Cook Time: 15
- Category: Healthy, Paleo, Vegan (optional)
- Cuisine: Asian