Across the board with my Asian clients, I hear one lament- "I MISS NOODLES." I see the sadness in their eyes. It's like a bad break-up. All of those nights watching sappy movies and slurping noodles are gone. All those rainy days being comforted by hot noodle soup have been stripped away.
We all know that the best part of breaking up is the making up. So wipe those tears away, folks, because here is a recipe that will give you the mouthfeel and texture of noodles with only a fraction of the calories and some added nutrition. Change out of your sweatpants, put on some make-up, and do your hair. Noodles are back in your life.
Kelp noodles contain only 6 calories per serving (each bag contains 3 servings), along with calcium and iron. And the best part? You don't have to boil them! You just add them straight into your recipe and BOOM! You're done and can move on with your life.
I order Sea Tangle Kelp Noodles from Vitacost.com- it's the cheapest I've found anywhere, but you can also find them on amazon.com as well. Japchae is one of my favorite Korean dishes, and now you can enjoy this too, guilt-free and with added nutrients.
- 1 package Sea Tangle Kelp Noodles
- 2 Tbsp sesame oil
- 3 Tbsp tamari
- 1 Tbsp grated ginger
- 2 tsp minced garlic
- 1/2 cup sliced shiitake mushrooms
- 3/4 cup shredded carrots
- 1 cup spinach or other greens (I used red chard)
- 1 yellow onion, diced
- 3 green onions, sliced
- 1 tsp sesame seeds
- Heat 1 Tbsp sesame oil in a large wok. Add diced yellow onion, ginger and garlic and stirfry until onions are tender.
- Add shredded carrots, shiitake mushrooms, spinach, green onions to the pan and continue to stir.
- Add tamari and sesame oil (optional) to taste.
- Meanwhile, rinse the kelp noodles under cold water. Using kitchen shears, cut into smaller pieces and add to the stir-fried vegetables.
- Stir together and sprinkle with sesame seeds for garnish.