I really enjoy making stir fries. They’re a great way to use up random meats and veggies you have leftover. Not only that — but they make for an extremely quick dinner!! On occasion, I like to spoon my stir fries over white rice…but if I’m looking for an option that is a little lower carb for that day I always go for kelp noodles. Don’t get me wrong — I’m not a carb hater — but kelp noodles deserve their place on your plate…or in this case your bowl!! What’s that? You haven’t tried them yet?
Okay, here’s the scoop…
Kelp noodles are made from — well, kelp of course — which is a brown variety of seaweed. They are high in calcium, and iron, but namely they are noted for their iodine content. Iodine can be hard to come by sometimes, especially if you have jumped on the “I use only sea salt” bandwagon. The nutrient iodine plays an essential role in metabolism and thyroid function. One way to make sure you’re getting enough — throw some kelp noodles in the mix! Now that you know your body will love them — know that your taste buds will, too. They can be eaten raw…thrown in salads, soups, and of course stir fries (which is my personal favorite way to use them). They give the dish a great texture!
**Note — this dish calls for tamari which is a wheat-free version of soy sauce. Soy sauce is fermented soy beans, but in the process wheat is often incorporated (hence not gluten-free). Tamari still contains soy, which I don’t ever choose for my lifestyle. However, it is not something that I eat daily or even weekly so I don’t stress too much about it. Another option would be coconut aminos which is made from the sap of coconut trees and aged with salt. This is a great option if you want to go soy and gluten free; however, coconut aminos are pricey. SO — my solution (eating stir fries maybe once a month) would be to say “no” to our ugly enemy gluten and compromise with a cheaper solution — tamari. It’s very easy to find at any grocery store — in the International / Asian foods section.
Recipe for Grass-fed Beef, Kelp Noodle Bowl
- 1/4 lb. grass-fed ground beef
- 1 tbsp. coconut oil
- 1/2 small white onion, finely chopped
- 3 oz. button mushrooms, sliced
- 2 garlic cloves, minced
- 5 oz. package prepared broccoli slaw
- 4 oz. baby spinach
- 4 oz. kelp noodles, rinsed
- 1 tbsp. tamari or coconut aminos
- 1 tbsp. rice vinegar
- 1 tbsp. fish sauce
- Salt and pepper to taste
- Melt the coconut oil in a large skillet over medium heat.
- Add the white onion, and cook down for a few minutes, or until the onion is translucent.
- Add the sliced mushrooms, and continue to cook. You want the mushrooms to be soft, and most of their moisture evaporated.
- Add in the ground beef and garlic. Break up the beef with a wooden spoon, and continue cooking until it is fully browned.
- Add in the broccoli slaw and spinach. Cook until the spinach has wilted.
- Now put in your kelp noodles along with the tamari, rice vinegar, and fish sauce. Toss the noodles to coat them, a pair of tongs works really well with this step. Allow the noodles to cook for about 5 minutes or until they are softened.
- Season with salt and pepper to your liking, if needed.