Although they sound strange, kelp noodles are in fact delicious. I was first introduced to them by a friend and have been in love with them ever since. They are low carb, gluten free, high in iodine, and are neutral in taste so they are versatile in all sorts of dishes. This stir fry is simple and oh so satisfying, it is also great cold as a salad. If you love peanut sauce just as much as I do, than this is the recipe for you! it is almost like a cross between pad Thai and a good peanut sauce…delicious! So weather you are vegan, gluten free, low carb, or just want a recipe that you can enjoy guilt-free this summer, this is just the one for you!
Ingredients for stir fry:
• 6 cups kelp noodles
• 2 cups bok choy, roughly chopped
• 1 medium onion
• 1 cup bell pepper, thinly sliced (I used orange bell pepper, however any would work fine)
• 1 cup red cabbage, thinly sliced
• 1/2 cup frozen edamame or green lima beans
• 1/2 tbsp avocado or coconut oil
• Salt to taste
Ingredients for sauce:
• 2 tbsp all natural peanut butter
• 1 tbsp tamarind
• 1 tsp sesame oil
• 1 tsp sriracha
• 1 tsp soy sauce (use wheat free tamari if GF)
• 1 tbsp coconut sugar
• 1 clove garlic
• Juice of 1 lime
• 1/2 cup water (or more if too thick)
Ingredients to garnish:
• 1/4 cup dry roasted peanuts
• 2 scallions, thinly sliced
• 1 lime, cut into wedges
• In a blender, begin by combining all ingredients for the sauce. Bled until a smooth consistency is reached. If sauce is too thick, add a bit more water to thin out.
• In a large sauté pan or wok, begin by heating avocado oil on medium high heat. Add onion, pepper and cabbage and stir fry quickly.
• Once the vegetables are softened slightly, add kelp noodles and sauce. Cook until kelp noodles begin to soften and absorb sauce.
• Finally, add bok choy and edamame. Cook for 1 minute, until boo choy is soft and brighter in colour and edamame are warmed through.
• Serve noodles by topping it with roasted peanuts, chopped scallion and a lime wedge. Enjoy!