Full confession – my first couple of attempts at cooking kelp noodles did not go well. I tend to like to wing it in the kitchen and see what happens. Sometimes this strategy is a success, and other times, not so much. This dish is a winner and is based on a recipe from Dr. Joel Furman, the author of Eat to Live and Disease Proof Your Child – both highly recommended books. This dish is a wonderful alternative to traditional soba or udon noodle stir fries. It packs a nutritional punch, plus it’s low in calories, contains essentially no fat and has tons of fiber.
Raw kelp noodles are really appealing. They’re not only packed full of vitamins and minerals (specifically calcium, iron, iodine and vitamin K), but they are also ready-to-eat! They can be considered super healthy fast food. Plus, they have a mild taste and will easily take on any flavors you can imagine. As a result, kelp noodles have many applications including salads, stir fries, soups, casseroles and more. Kelp is a sea vegetable. The kelp family includes seaweeds such as kombu, wakame and arame. It has a number of medicinal uses – blood pressure regulation, weight loss and as a digestive aid – you’re not going to feel icky after eating these noodles, so eat up…!
TEMPEH VEGGIE KELP NOODLES
Ingredients
- 3 Tbsp sesame oil divided
- 1 8-ounce block organic, non-GMO tempeh, cut into eighths
- 1 small yellow onion thinly sliced
- 1 large carrot scrubbed and thinly sliced on the bias
- 2 cups 1-inch broccoli florets
- 2 cups baby spinach
- 1 1-inch piece ginger, peeled and minced
- ½ cup vegetable broth
- 3 tablespoons wheat-free tamari
- 1 pound kelp noodles cut into 4-inch lengths and rinsed
- 1 bunch scallions green parts only, thinly sliced
Instructions
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In a large skillet, warm 1 Tbsp of the sesame oil over medium-high heat. Add the tempeh and cook until browned, about 2 minutes, then flip and cook for an additional 1 to 2 minutes. Transfer to a plate. Add the remaining 2 Tbsp sesame oil to the skillet and heat. Add the onion, carrot and broccoli. Cook, stirring occasionally, until the vegetables are slightly softened, 3 to 4 minutes. Stir in the ginger, veggie broth, tamari, cooked tempeh and scallions.
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While the tempeh and vegetables cook, in a medium saucepan, bring 4 cups filtered water to a simmer over medium-high heat. Add the kelp noodles and cook just until heated through, about 3 minutes. Drain noodles.
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Add the noodles and baby spinach to the skillet, return the skillet to medium-high heat, and toss until the noodles are well combined with the tempeh and vegetables and the spinach wilts.