Szechuan Kelp Noodle Stir Fry
This easy recipe can be modified with whatever you have in the fridge. I use cabbage because it cooks quickly, and I can get my daily serving of cruciferous vegetables in. Kelp noodles are also one of the lightest noodles available, at only 6 calories per serving. This multi-color dish speaks for itself in nutrient density. Remember to eat the rainbow!
· 1 package kelp noodles, rinsed and drained
· 1 9oz pkg shredded organic green & red cabbage with carrots (available at Trader Joes)
· 2 Sweet Earth vegan burger patties (may sub marinated tofu or any vegan meat of choice)
· 4 tbsp gluten free San-J brand Szechuan stir fry sauce
· 1 tbsp Bragg’s liquid aminos (may omit if reducing sodium)
· Basil for garnish
· Optional ingredients to taste: Black pepper, nutritional yeast for flavor, cayenne pepper
Place ¼ cup water and the liquid aminos to a large saucepan over medium heat. Empty entire package of cabbage into saucepan. Then add the Szechuan sauce and kelp noodles. Stir and mix thoroughly so the sauce coats all of the noodles and cabbage. Cook with a lid partially covered for 7-10 minutes, stirring frequently.
In a separate smaller saucepan, heat veggie burgers for 2 minutes, each side with a few tablespoons of water. (If using pre-seasoned vegan meat such as Tofurkey slow roasted chick’n, you can omit this step and just place the chick’n strips into the same saucepan as the cabbage). Once the veggie patties are done, cut into strips
When the kelp noodles are done, transfer to servings bowls, this will make 2 hearty servings.
Top with the cut burger patties, garnish with basil.
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