Kelp Noodle Stir-Fry Recipe
A colourful array of veggies combine with succulent tofu strips and fine kelp noodles in this classic Asian dish that is packed with flavour, free from added oil, and easy to make gluten free by using tamari in place of soy sauce.
INGREDIENTS
SERVES:2-4
METHOD
- Soak dried kelp noodles in warm water for 30 minutes. Drain and rinse then set aside.
- Heat a wok, sauté the onion and garlic without oil, adding a tablespoon of water to deglaze the pan.
- Add the tofu strips and celery. Stir-fry for 1 minute. Add mushrooms and carrots and stir through.
- 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.
- 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.
