Soy Ginger Kelp Noodles
Soy ginger kelp noodles is the perfect plant-based recipe for a low calorie, low carb, no added sugar and vegan meal
Ingredients
To soften the kelp noodles:
- 1 package kelp noodles (12 oz)
- 1/2 fresh lemon juice squeeze
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
For soy ginger sauce:
- 2 Tbsp extra virgin olive oil
- 1/2 chopped onion
- 1 Tbsp minced ginger (about 1" knob, peeled + minced)
- 1 Tbsp minced garlic (about 3 cloves)
- 1/4 cup soy sauce
- 2 Tbsp granulated monk fruit
- 1/4 cup frozen peas
- chopped green onions for topping
- sesame seeds for topping
Instructions
To soften kelp noodles:
- You will start by softening the kelp noodles. First, un-package and drain the kelp noodles. Fill a large bowl with room temperature water and place kelp noodles. Add lemon juice, baking soda and apple cider vinegar into the water and mix around. Allow kelp noodles to sit for 15 minutes or until it is soft.
Soy Ginger Kelp Noodles Method:
- While the kelp noodles are softening, prepare veggies and heat up a medium sized pan on medium heat with olive oil.
- Cook chopped onion and minced ginger for a 2-3 minutes until fragrant. Turn heat down to medium-low and add minced garlic. Allow to cook for a couple minutes. Adjust heat as needed to not burn the garlic.
- Once garlic is fragrant and cooked, then stir in soy sauce and granulated monk fruit. Cook this together for a couple minutes. Check to see that kelp noodles are soft, then drain completely. Then add kelp noodles to sauce and stir.
- Bring heat to medium-high and allow kelp noodles to cook for about 5-7 minutes. Then add frozen peas and cook for a couple minutes until peas are hot and softened.
- Stir together until all flavors well combined. Sprinkle with green onions and sesame seed. Now you are ready to serve!
Notes
If you make it and feel called to share you beautiful creations, make sure to tag @theplantbasedpalette on instagram. Love seeing all the shared food!