Keywords: low-carb, dairy-free, vegan, healthy, soy-free, gluten-free, paleo, vegetarian
Serves: 4
Prep Time: 10 minutes
Total Time: 15 minutes
Equipment: frying pan, large bowl, spatula, colander
Ingredients:
- 1 container of kelp noodles
- 1 teaspoon baking soda
- 1 tablespoon lemon or lime juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons coconut aminos
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- sprinkle of red pepper flakes (optional)
Directions:
- Rinse kelp noodles and add to a large bowl.
- Add baking soda and lemon juice to the large bowl.
- Allow the noodles to soak for 10 minutes to soften them.
- After 10 minutes, rinse the noodles well, drain, and set aside.
- Heat up a frying pan and add extra virgin olive oil, coconut aminos, Dijon mustard, and garlic powder. Then add kelp noodles and sauté for 2 minutes.
- Garnish with red pepper flakes and enjoy!
Variations:
- Use regular soy sauce in place of coconut aminos if you are not avoiding soy.
- Use avocado oil in place of extra virgin olive oil.
Notes:
- Store in a sealed container in the refrigerator for no more than 3 to 4 days.
- Reheat in the microwave for 30 seconds.
Nutrition Notes:
- Kelp noodles are an excellent source of iodine.
- Coconut aminos contain a third of the amount of sodium compared to soy sauce.
Savings Tip:
- Purchase kelp noodles in bulk to save money.
Nutrition Facts:
Total Servings: 4
Serving Size: ¼ of the kelp noodles in the pan
| Amount Per Serving | % Daily Value |
| Calories: 44 calories | 2% |
| Total Fat: 3.4 g | 4% |
| Saturated Fat: 0.5 g | 2% |
| Cholesterol: 0 mg | 0% |
| Sodium: 171.8 mg | 7% |
| Total Carbohydrates: 3.3 g | 1% |
| Dietary Fiber: 0.3 g | 1% |
| Added Sugar: 0 g | 0% |
| Protein: 0.1 g | 0% |
| Vitamin D: 0 IU | 0% |
| Calcium: 38.1 mg | 3% |
| Iron: 0.2 mg | 1% |
| Potassium: 21.8 mg | 0% |