Vegan Stir Fry Kelp Noodles
This is my second post on kelp noodles. I made a Red Thai Curry Kelp Noodle recipe on the blog if you want to check it out. On this second post on kelp noodles, we’re making Vegan Stir Fry Kelp Noodles. Since I found out about these noodles, I’ve been having a lot of fun experimenting with them. If you’re familiar with glass noodles, these are pretty much the same thing minus the starch and the calories. I’ve said this before and I’ll say it again, what sets kelp noodles apart are the fact that they are so low in calories (only 18 calories per serving) and so low in net carbs, that is the actual carbohydrates minus the fibers (only 6g of net carbs). So do yourself a favor and add them to your pantry. You can thank me later 😉
Jump to RecipePreparing the Kelp Noodles
First, we need to make the noodles edible. Now, I love this brand of kelp noodles. They come in water and they are stuck together and quite rubbery, pretty much inedible in this state. Remove the noodles from their package, add them to a fine mesh strainer and rinse them out thoroughly.
Next, Then in a bowl, add the lemon juice and baking soda. You’ll notice that there’s a chemical reaction between the acidity of the lemon and the baking soda. The result is a foamy mixture. This is what will soften the kelp noodles.
Next, add the kelp noodles and massage them into the mixture, making sure every single string of noodle comes in contact with the mixture. The noodles will become softer as they absorb the mixture. Massage for about a minute or so, then add them back on to the fine mesh strainer to rinse them out, and place them aside
Oven Roasted Tofu (Optional)
Remove the tofu from its box and rinse it out (I use Extra Firm on this post but whenever I can get my hand on Trader Joe’s Super Firm tofu I’ll go with that). Cut the tofu into cubes and add them to a bowl.
Season the tofu with liquid aminos or soy sauce, salt, pepper and garlic powder. Give them a mix to fully incorporate the seasoning. Then add them to a baking tray lined with parchment paper. Space them as much as possible and bake them at 400 degrees for about 20 min.
Stir Fry Kelp Noodles
In a skillet or a wok on medium low heat, add the olive oil and sesame oil, followed with the garlic, ginger and red pepper flakes. Let the garlic cook on low heat for about a minutes.
Next, increase the heat to medium and add the carrot, bell peppers and green onions, all cut in Julienne. Then add the mushrooms. Stir the veggies for about 3 minutes, then add the liquid aminos, vegan worcestershire sauce, lime juice, coconut sugar and corn starch. Quickly mix everything so the corn starch does not form lumps.
Once the sauce has thickened , turn off the heat, and add the noodles. Mix everything, making sure the noodles are soaked in the sauce.
Serve as is or topped with some roasted sesame seeds. Enjoy and stay blessed!
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Stir Fry Kelp Noodles
Equipment
- Skillet
Ingredients
Kelp Noodles
- 1 Pack Kelp Noodles
- 1/4 Cup Lemon Juice
- 1 Tbsp Baking Soda
Stir Fry
- 1 Tbsp Olive Oil
- 1 Tsp Sesame Oil
- 1/4 Cup Liquid Aminos
- 2 Tbsp Worcestershire Sauce Vegan
- 1 Tbsp Lime Juice
- 1 Tbsp Coconut Sugar
- 1 Tbsp Ginger Grated
- 2 Cloves Garlic
- 1 Tsp Red Pepper Flakes
- 1 oz Red Bell Pepper Julienne cut
- 1 oz Yellow Bell Pepper Julienne cut
- 1/2 Cup Carrot Julienne cut
- 1 oz Green Onions
- 1/2 Cup Cremini Mushrooms
- Salt to Taste
- Pepper to Taste
- 1 Tbsp Garlic Powder
- 1 & 1/2 Tbsp Corn Starch
- 1/2 Tsp Sesame Seeds Topping
Instructions
Preparing the Kelp Noodles
- Remove the noodles from their package and rinse them out.
- In a bowl, add the lemon juice and baking soda. You'll notice that adding the baking soda makes the lemon juice foamy. Next, add the kelp noodles and massage them into the mixture, making sure every single string of noodle comes in contact with the mixture. The noodles will become softer as they absorb the mixture. Massage for about a minute or so, then rinse them out using a fine mesh strainer and place them aside
Stir Fry Kelp Noodles
- In a skillet or a wok on medium low heat, add the olive oil and sesame oil, followed with the garlic, ginger and red pepper flakes. Let the garlic cook on low heat for about a minutes.
- Increase the heat to medium and add the carrot, bell peppers and green onions, all cut in Julienne. Then add the mushrooms. Stir the veggies for about 3 minutes, then add the liquid aminos, vegan worcestershire sauce, lime juice, coconut sugar and corn starch. Quickly mix everything so the corn starch does not form lumps.
- Once the sauce has thickened , turn off the heat, and add the noodles. Mix everything, making sure the noodles are soaked in the sauce. Serve as is or topped with some roasted sesame seeds.
