Kelp Noodles and Veggie Stir Fry

Kelp_Noodles_Veggie_Stir_Fry_Recipe_001

I’ve been seriously hungry for a kelp noodle stir fry for a while, because I keep seeing pictures of similar stuff which always ends up making me drool, and I just finished scrounging the fridge for any leftover ingredients for the week.

Yep, this is that time again when I need to go shopping!

Kelp_Noodles_Veggie_Stir_Fry_Recipe_002

It’s funny that once I’m out of ingredients to make what I REALLY want to make, I start improvising and finding what I can. that’s a really good way of using up stuff in your fridge and not wasting stuff. I was happy to find that my leftover veggies made a BRILLIANT stir fry!

Kelp_Noodles_Veggie_Stir_Fry_Recipe_003

Note that kelp noodles can be found online through stores like Vitacost, or in your local health food store. I was able to pick up a few bags from my health food store 15 minutes away. You can also find them on Amazon!

Kelp_Noodles_Veggie_Stir_Fry_Recipe_004

You can also try using sweet potato vermicelli if you want, they can be found in Asian grocery stores, and are clear noodles. Though the two different noodles have almost a completely different texture to it. The sweet potato vermicelli is a lot softer, while the kelp noodles feel a little rubbery.

Kelp_Noodles_Veggie_Stir_Fry_Recipe_005

Kelp Noodles and Veggie Stir Fry

1 tablespoon extra light olive oil
1 small red onion
1 clove garlic
1 medium carrot
2 dried shiitake mushrooms, soaked 4-5 hours
1/8 block tempeh
1/2 red bell pepper
1 large bok choy
A few sprinkles Himalayan/sea salt
1 packet kelp noodles
2 tablespoons low sodium soy sauce
1 tablespoon cornstarch
1 teaspoon white cooking wine
1 teaspoon sesame oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon pure maple syrup
1/2 teaspoon dark/aged vinegar
1/8 teaspoon ground ginger powder
A pinch of red pepper flakes
1 scallion

Be sure that the shiitake mushrooms have been soaking in water for 4-5 hours. Then, drain, rinse thoroughly, and drain again.

Chop the red onion into long, thin slices. Peel and dice the garlic. Put both of them into the frying pan for the moment.

Kelp_Noodles_Veggie_Stir_Fry_Recipe_006

Use a julienne peeler to slice the carrots in small, long strips. Chop the shiitake mushrooms into small, thin slices, chop the block of tempeh in small pieces, slice the bell pepper in strips. Chop the bok choy in half, then half again, then half again. Finally, slice the scallions in a slightly slanted angle so that they’re nice and cool-looking. All the veggies should now be cut in long or short strips (preferred).

Kelp_Noodles_Veggie_Stir_Fry_Recipe_007

Add a tablespoon of extra light olive oil in the frying pan, and turn the heat to medium high (6, but don’t let the stove show red if using electric). The onions and garlic should already be in the pan. Stir fry for about 6-7 minutes. The onions should be a little browned on the edges. Then, add the carrots and shiitake mushroom, and stir and cook for 3 minutes.

Kelp_Noodles_Veggie_Stir_Fry_Recipe_008

Once carrots are looking soft (should be after 3 minutes), add the tempeh, bell pepper, bok choy and a few sprinkles salt. Stir for about two minutes.

While things are cooking, in a small bowl, mix together the soy sauce, cornstarch, cooking wine, sesame oil, paprika, garlic powder, maple syrup, dark vinegar, ginger powder and red pepper flakes. Stir until everything is well mixed and even.

Meanwhile, take the kelp noodles out of the packet, drain the water and use a knife to give it a few chops (or scissors).

Kelp_Noodles_Veggie_Stir_Fry_Recipe_009

Add the kelp noodles and sauce mixture. Let it cook for five minutes, while you use some tongs or two large wooden spoons to let all the sauce cover the vegetables and noodles.

Finally, add the scallions, stir it a little for less than a minute, then turn off the heat.

Kelp_Noodles_Veggie_Stir_Fry_Recipe_010

Kelp Noodles and Veggie Stir Fry
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small red onion
  • 1 clove garlic
  • 1 medium carrot
  • 2 dried shiitake mushrooms, soaked 4-5 hours
  • ⅛ block tempeh
  • ½ red bell pepper
  • 1 large bok choy
  • A few sprinkles Himalayan/sea salt
  • 1 packet kelp noodles
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon white cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon pure maple syrup
  • ½ teaspoon dark/aged vinegar
  • ⅛ teaspoon ground ginger powder
  • A pinch of red pepper flakes
  • 1 scallion

Instructions
  1. Be sure that the shiitake mushrooms have been soaking in water for 4-5 hours. Then, drain, rinse thoroughly, and drain again.
  2. Chop the red onion into long, thin slices. Peel and dice the garlic. Put both of them into the frying pan for the moment.
  3. Use a julienne peeler to slice the carrots in small, long strips. Chop the shiitake mushrooms into small, thin slices, chop the block of tempeh in small pieces, slice the bell pepper in strips. Chop the bok choy in half, then half again, then half again. Finally, slice the scallions in a slightly slanted angle so that they’re nice and cool-looking. All the veggies should now be cut in long or short strips (preferred).
  4. Add a tablespoon of extra light olive oil in the frying pan, and turn the heat to medium high (6, but don’t let the stove show red if using electric). The onions and garlic should already be in the pan. Stir fry for about 6-7 minutes. The onions should be a little browned on the edges. Then, add the carrots and shiitake mushroom, and stir and cook for 3 minutes.
  5. Once carrots are looking soft (should be after 3 minutes), add the tempeh, bell pepper, bok choy and a few sprinkles salt. Stir for about two minutes.
  6. While things are cooking, in a small bowl, mix together the soy sauce, cornstarch, cooking wine, sesame oil, paprika, garlic powder, maple syrup, dark vinegar, ginger powder and red pepper flakes. Stir until everything is well mixed and even.
  7. Meanwhile, take the kelp noodles out of the packet, drain the water and use a knife to give it a few chops (or scissors).
  8. Add the kelp noodles and sauce mixture. Let it cook for five minutes, while you use some tongs or two large wooden spoons to let all the sauce cover the vegetables and noodles.
  9. Finally, add the scallions, stir it a little for less than a minute, then turn off the heat.

 

One comment

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>