Tonight I made noodles. WTF? 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.
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.
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 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.
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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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).
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!