Kelp Lo Mein

Sea Vegetables (kelp, seaweed, dulse, nori, etc) are rich in iodine, making them beneficial for thyroid and hormone function as well as a good source of magnesium, calcium and potassium.  They also help support immunity and may decrease the risk of cancer. You can see now why I’ve been trying to incorporate them more into my diet and it hasn’t been hard since this kelp lo mein is so damn good. It’s now a family favorite enjoyed by everyone!

Ingredients

2-12 oz bags kelp noodles

1 tbsp baking soda

Juice from 1 lemon

1 tbsp toasted sesame oil

5 cloves garlic-minced

1 yellow onion-sliced

1-4 oz container sliced shiitake mushrooms

1 red bell pepper-sliced

½ cup shaved carrots

2 large handfuls organic baby spinach

For the Sauce

1 tbsp sesame oil

3 tbsp low sodium soy sauce or tamari

3 tbsp coconut aminos

½ tbsp sriracha

1 tbsp fresh ginger

Directions

1. Add baking soda and lemon juice to a large bowl and whisk together until bubbles settle

2. Add kelp noodles to the lemon juice and baking soda mixture and use your hands to toss together (you should feel the noodles loosening up)

3. Add the noodles to a strainer and rinse the excess lemon and baking soda

4. Heat toasted sesame oil in a large pan over low to medium heat

5. Add garlic, peppers, onion and carrots and sauté for 15-20 minutes or until the vegetables have cooked down

6. In the meantime, add sauce ingredients to a small bowl and whisk to combine

7. Add spinach to the pan and let it cook down before adding your kelp noodles and prepared sauce

8. Mix noodles together with sauce & vegetables until evenly combined & enjoy topped with sesame seeds!

Feeds 2-3 people