Ingredients:
1 pkg Kelp noodles
1 pkg tofu OR diced chicken (cook this first if you're using raw chicken)
2 green onions
3 baby bella mushrooms, chopped (1 C chopped)
2 tbsp toasted sesame oil
5 tbsp brown rice vinegar
1/3 C soy sauce
1 C water
2 tbsp peanut butter (trader joe's Valencia w/ roasted flaxseed for lowest carb content)
1 tsp freshly grated ginger
1/2 tsp crushed garlic
1 tbsp sesame seeds
In a frying pan, add the vinegar and oil on medium heat. Rinse the kelp noodles and break them up a bit, then add them to the frying pan.
Mix and cook on medium heat for a minute or two, and then add the green onions and peanut butter. Stir together and let sit for another minute.
Add the water and cook down for another 2-3 minutes.
Last, cube your tofu (or chicken) into 1/4 in cubes, and add to the mix. Turn the heat off and let set for 5 minutes or so.
I made a similar dish for lunch today... with Nooodles... and i really cant get used to the texture of it.. and i have a whole box of it!
ReplyDeletealso! i saw your peanut butter... i found easier to just buy peeled peanuts (unsalted) and if you have a food processor put them in for several minutes it will turn to peanut butter you can add the salt and i add truvia! and it taste so much better than the store stuff you can do the same with almonds and cashews!
ReplyDeleteI read a few different posts about the Kelp noodles. A few different ones suggested incorporating the vinegar, because it helps to 'soften' the noodles. Also, I found that cooking them, and letting them 'cool' overnight in the sauce helps to soften them, too! The texture is still slightly off from regular mushy noodles, but if you have something else to go with it (a vegetable, protein, etc.) I think it helps to distract some, too!
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