Kelp noodle stir-fry

When we seafood we eat it!

Kelp Noodle Stirfry - nourish magazine

Ingredients

  • 500g kelp noodles, soaked
  • 1 red onion, sliced
  • 4 garlic cloves, chopped
  • 200g firm tofu, cut into batons
  • 4 celery stalks, sliced into crescents
  • 8 fresh shiitake mushrooms, sliced (see tip)
  • 2 carrots, finely sliced into matchsticks
  • 2 bunches of bok choy
  • 2 tbsp rice vinegar
  • 6 tbsp soy sauce
  • 4 tbsp coconut sugar
  • 4 cups baby spinach leaves
  • Salt and pepper to taste
  • Handful of fresh chives, cut into 5cm lengths

Method

  1. Soak dried kelp noodles in warm water for 30 minutes. Drain and rinse then set aside.
  2. Heat a wok, sauté the onion and garlic without oil, adding a tablespoon of water to deglaze the pan.
  3. Add the tofu strips and celery. Stir-fry for 1 minute. Add mushrooms and carrots and stir through.
  4. Next add the noodles, bok choy, rice vinegar, soy sauce and coconut sugar, and stir well. Add the spinach and finally salt and pepper, to taste.
  5. Serve the stir-fry in four bowls and top with the chives.

TIP: If you can't find fresh shiitake mushrooms, dried are fine. Simply soak them for 1 hour in warm water before cooking.