Here, we’ve updated a quick Korean noodle stir fry for Paleo tastes by subbing in kelp noodles for rice noodles. This dish still retains all the flavor, with far fewer carbs and calories!
Yield: 4 to 6 servings
Active Time: 20 minutes
3 tablespoons coconut oil
Salt and freshly ground pepper
2 cups julienned carrots
2 cups julienned red peppers
2 cups thinly sliced white mushrooms
1 medium onion, thinly sliced
2 cloves garlic, minced
Scant 1/4 cup raw honey
1/2 cup coconut aminos
16 ounces kelp noodles, rinsed and drained
1 cup baby spinach, cut in chiffonade
2 tablespoons toasted sesame oil
3 green onions, thinly sliced on a bias, to garnish
1 tablespoon toasted white sesame seeds, to garnish
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the carrots and season with salt and pepper, to taste. Cook, stirring, until they begin to soften, about 3 minutes. Remove from skillet and set aside.
Add the remaining 2 tablespoons of coconut oil to hot skillet, and add in bell peppers, mushrooms, and onions. Cook again, stirring, about 5 minutes. Add in garlic and season with salt and pepper. Cook 30 seconds longer. Remove from skillet and set aside with carrots.
Add honey and coconut aminos to the skillet and heat on low until warm and combined. Add the noodles, cooked vegetables, and spinach to sauce and toss with sesame oil.
To serve, garnish with sliced green onions and sesame seeds. Serve either warm or cold.
Photo credit: Paul Delmont
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