Tonight I made noodles. Wha-? Paleo-approved kelp noodles to be exact.
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.
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.
Here’s what I assembled:
- 1 small onion, minced in a mini-prep food processer
- 5 cloves of garlic, minced
- ½ pound of cremini mushrooms, thinly sliced
- 1 tablespoon of coconut oil
- 1 pound grass fed ground beef
- 1 cup of organic broccoli slaw
- 6 ounce package of pre-washed organic baby spinach leaves
- 1 package of kelp noodles, rinsed with water and drained
- 1-2 tablespoons coconut vinegar
- 1-2 tablespoons coconut aminos
- Salt and Pepper
- **UPDATE** 1-2 tablespoons of Red Boat Fish Sauce
Here’s how I made the dish:
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.
I added the sliced mushrooms and cooked them until the moisture had cooked off.
Next, I added the beef and garlic and and cooked the meat until it was no longer pink.
I added a large handful of broccoli slaw…
…and then I threw in the package of spinach and stirred that around until the leaves were wilted.
Then, I tossed in my kelp noodles…
…added the coconut aminos, fish sauce, and vinegar, and waited until the noodles softened to the consistency I liked (around 3-5 minutes).
I did a final taste for seasoning and added some salt and pepper.
Not too shabby for fake noodles.