kelp noodle chicken & veg stir-fry

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!

kelp noodle stirfry

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