The New Trend: Kelp Noodle Bowls

Kelp noodles are so fun! I never knew they existed until I saw this recipe on TIU. These noodles are super low in calories and carbs and virtually without fat. The noodles have a crunch, an al dente texture and a nondescript taste. They kind of remind me of tofu in the sense that they take on whatever flavors you’re cooking with. I tried my hand at Chicken Kelp Noodle Bowls. I added fresh ginger root, garlic, scallions, soy sauce and lime juice for a fun Asian flair. Toss kelp noodles with chicken cooked in coconut oil and shiitake mushrooms, you have such a fun and decidedly different weekday meal. I liked these so much that I went back to Whole Foods to grab more, but they’re out. I’ll have to make these next week with shrimp — stay tuned!

Ingredients (serves 3).

1 lb chicken, cut into bite-size cubes
Coconut oil cooking spray
1 t minced garlic
1″ ginger root (~2 T), peeled and minced
4 scallions, chopped
1/2 c shiitake mushrooms, chopped
1 package (12 oz) kelp noodles *
1 T low sodium soy sauce
1 T rice vinegar
1 T water (optional)
1/2 lime, juiced
2 eggs, whisked (optional)
Red pepper flakes to garnish
Extra scallions

* Note: use two packages if you want lots o’ noodles!! This would make 4 servings.

Directions.

Spray a wok or large skillet with coconut oil cooking spray and heat over medium heat. Once pan is just hot, add garlic and chicken. Cook chicken until just beginning to brown and cooked through, about 5-7 min. Remove chicken from pan.
If needed, respray with oil. Add ginger, scallions and mushrooms. Sauté for 3-4 min. Mushrooms should be tender.
Add kelp noodles, soy sauce, vinegar, water (optional to thin sauce) and lime juice to the skillet and sauté to soften noodles, about 2-3 min. Remove everything from pan and toss with chicken.
Optional: careful wipe pan, respray with cooking oil and scramble eggs. Toss with stir fry.
Top bowls with red pepper flakes and extra chopped scallions.
Enjoy!