Tonight I made noodles. WTF? Paleo-approved kelp noodles to be exact.

A bag of paleo approved kelp noodles with organic green tea.

Before you eat the noodles, you need to wash and drain them but you can just dump them into a stir fry or soup and to heat them up.

Someone rinsing kelp noodles in a sink.

Essentially, I followed my recipe for Asian lettuce cups but I made some substitutions (namely, no fish sauce). There was minimal prep work because the broccoli slaw, spinach, and kelp noodles were prepackaged and ready to go. I’m sad I can’t use fish sauce because the dish is kind of missing something without it but I’ll find myself some Paleo-approved fish sauce soon enough.

Time to make Stir Fried Kelp Noodles with Ground Beef, Broccoli Slaw, and Spinach!

Serves 4

Ingredients:

  • 1 tablespoon coconut oil
  • 1 small onion, minced in a mini-prep food processor
  • ½ pound cremini mushrooms, thinly sliced
  • 1 pound grass fed ground beef
  • 5 cloves of garlic, minced
  • 1 cup organic broccoli slaw
  • 5 ounce package of pre-washed organic baby spinach leaves
  • 1 package kelp noodles, rinsed with water and drained
  • 1-2 tablespoons coconut aminos
  • 1-2 tablespoons coconut vinegar
  • Kosher salt
  • Freshly ground black pepper

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

I heated up the coconut oil in a cast iron skillet over medium heat. Once the pan was hot, I dumped in the onions and sautéed until soft.

Someone sautéing garlic and onions in a cast iron skillet with a spatula.

I added the sliced mushrooms and cooked them until the moisture had cooked off.

Sautéd cremini mushrooms in a cast iron pan with onions.

Next, I added the beef and garlic and and cooked the meat until it was no longer pink.

Ground beef frying in a cast iron skillet with cremini mushrooms and onions.

I added a large handful of broccoli slaw…Broccoli slaw in a cast iron skillet with ground beef for paleo approved stir fried kelp noodle recipe.

…and then I threw in the package of spinach and stirred that around until the leaves were wilted.

Baby spinach on top of the mix for the stir fried kelp noodles recipe.

Then, I tossed in my kelp noodles…

Kelp noodles in a colander.

…added the coconut aminos and vinegar, and waited until the noodles softened to the consistency I liked (around 3-5 minutes).

Someone adding coconut aminos to a cast iron skillet with the ingredients to the stir fried kelp noodles with ground beef, broccoli slaw, and spinach recipe.

I did a final taste for seasoning and added some salt and pepper.

A close up of the paleo approved stir fried kelp noodles with ground beef, broccoli slaw, and spinach recipe.

Not too shabby for fake noodles.

A bowl filled with the paleo approved stir fried kelp noodles with ground beef, broccoli slaw, and spinach recipe.

I do miss the fish sauce and the sweetness from oyster sauce. Maybe next time, I’ll add a little bit of apple juice for sweetness.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Stir Fried Kelp Noodles with Ground Beef, Broccoli Slaw, and Spinach.

4.84 from 6 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4
Kelp noodles are paleo-approved. Here's an easy way to use 'em!

Ingredients  

  • 1 tablespoon coconut oil
  • 1 small onion minced in a food processor
  • ½ pound cremini mushrooms thinly sliced
  • 1 pound grass fed ground beef
  • 5 garlic cloves
  • 1 cup broccoli slaw
  • 5 ounces baby spinach
  • 1 package of kelp noodles rinsed with water and drained
  • 2 tablespoons coconut aminos
  • 2 tablespoons coconut vinegar
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
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Instructions 

  • Heat up the coconut oil in a cast iron skillet over medium heat. Once the pan is hot, dump in the onions and sauté until soft.
  • Add in the sliced mushrooms to the pan and cook them until the moisture has cooked off. Next, add the beef and garlic and cook until the meat is no longer pink.
  • Add the broccoli slaw to the pan and mix all the ingredients. Then, add the spinach and stir until the leaves are wilted.
  • Toss in the kelp noodles and add the coconut aminos and vinegar. Continue cooking for another 3-5 minutes, or until the noodles are at your preferred consistency.

Nutrition

Calories: 371kcal | Carbohydrates: 11g | Protein: 23g | Fat: 27g | Fiber: 2g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




3 Comments

  1. 5 stars
    I noticed no one has rated this yet, so here it goes…

    WOW!!! This came out SO good!!

    The only changes I made were to use Shirataki noodles (had on-hand) instead of kelp, added 1.5 tablespoons fish sauce and about 1/3 cup of raisins (I’ve got a thing for a little sweet with the salty).

  2. 5 stars
    A go-to anytime I’m doing Whole30!! The flavors are outstanding. Some chopping and prep but overall an easy dinner. Leftovers keep well. Thanks for the recipe, Michelle!

  3. 5 stars
    All these years later, I still love this recipe and, yes, with kelp noodles! I tried using all purpose stir fry sauce in place of the coconut aminos and vinegar, but I missed the slight tang from the vinegar and added some as well. Delicious!