If you haven’t tried kelp noodles yet, resolve to ring in the New Year with a healthy, versatile new taste. Kelp noodles are low in calories and are gluten-free, paleo, keto and vegan friendly, and are a rich source of iodine - but they’re low in fibre so add it to your revolving repertoire of pasta alternatives to be sure you get enough.
1 lb organic chicken breast (or preferred substitute), cut into bite-sized pieces
8 oz (½ bag) kelp noodles
3 cups mushrooms, sliced (about ½ lb (225g) fresh)
2 cups broccoli, cut into small florets
3 large carrots, cut into bite-size pieces
1 tsp olive oil
⅓ cup coconut aminos
2 tbsp toasted sesame oil
2 cloves garlic, minced
3 tbsp sesame seeds
1. Heat oil in large skillet over medium heat, add mushrooms and cook 5-8 min, until liquid from the mushrooms has evaporated.
2. Add chicken, veggies (focus on the chicken touching the pan), cook 6-8 min, until the chicken is almost cooked through but not dry.
3. In a small bowl whisk together coconut aminos, toasted sesame oil, garlic, and sesame seeds.
4. Add the kelp noodles and sauce mixture to the pan. Stir fry ~5 min, until chicken is cooked through.