Quickie Stir Fry with Kelp Noodles

Quickie Stir Fry with Kelp Noodles

I first heard about  Kelp Noodles and thought of the green/brown slimy plants that litter the beach and get tangled in your legs at the ocean. Frankly they didn't sound appetizing at all. I found a package of them in the refrigerater section of my local Whole Foods and in actuality they looked much better than what I had imagined. The only ingredients are; water, kelp, and sodium alginate. They are advertised as mineral rich, low in carbs and calories (just 1 carb and 6 calories per serving), and free of allergens. 

They were super easy to prepare and I really liked them. They were not slimy but an "al dente" texture and neutral in flavor so that the spices in my dish really stood out. I will definitely buy them again and I have several ideas for dishes they would work well in. I would not suggest them in an Italian type dish but instead any kind of oriental dish.

Quickie Stir Fry with Kelp Noodles

Serves 2-3

Ingredients:

2 T. toasted sesame oil

1 1/2 c. cube chicken breast

1/2 c. chicken broth

3/4 tsp. garlic puree

1/2 tsp. ginger puree

2 c. frozen stir fry style vegetables

1 package Sea Tangle Kelp Noodles (12 oz)

slice green onion

sesame seed

oriental style hot sauce

Method:

1. Heat sesame oil in a wok or large frying pan until hot. Add chicken, garlic, ginger and broth. Let cook, stirring occasionally till chicken is done, about 5 minutes.

2.  Add vegetables and continue cooking till warmed through, about 3 minutes.

3. Add noodles and as they warm break up with tongs. Continue heating till dish is warmed.

4. Divide noodles between serving dishes and garnish with green onion, sesame seed and hot sauce.