15 February 2013

Kelp Noodle Stirfry

The ingredient of the month is....
Kelp noodles!
Reportedly another 'superfood' (of the "I feed my goats kelp, and I drink their milk all the time and I never get sick!" variety), kelp noodles are cheap, macro-nutritionally pretty neutral, and taste-free.  Admittedly pretty strange,  I'm pretty sure you could enjoy this stirfry with or without the kelp noodles.  I really didn't mind them at all.
Cook some hamburger and set aside.  Using the same pan, saute onion, mushroom, dis-armed jalapeno and garlic.
When the onions begin to look translucent, add in broccoli.  Rinse the kelp noodles.
Soak the kelp noodles in 50% lemon juice and 50% water (no need to be exact).  This softens them so they aren't oddly crunchy.  Make sure to keep the kelp noodles and your cooking wine separate.  You don't want to grab the wrong glass.
Add the spices and (mostly drained) kelp noodles to the stirfry, along with the precooked burger.  Saute for 3-5 minutes longer.  Serve it up.
Kelp Noodle Stirfry
  • 1 lb burger
  • 1 sm onion
  • 2 jalapenos, deseeded
  • 4 oz mushrooms
  • 2 cloves garlic
  • coconut oil
  • 1 small broccoli head
  • 1/2 package kelp noodles
  • lemon juice
  • 2 tbs fish sauce
  • 2 tsp dried basil
  • salt and pepper, to taste
1.  Cook the burger.  While the burger is cooking, rinse the kelp noodles.  Put them in a small bowl and add half lemon juice and half water, to cover.
2.  Set the burger aside.  In the same pan, saute chopped onion, jalapenos, mushrooms and garlic in coconut oil.  When onions are translucent, add the chopped broccoli.
3.  Add the (mostly drained) kelp noodles, fish sauce, basil and S&P.  Saute for 3 - 5 more minutes, then serve.

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