Ingredients
- Whatever stir fry veggies you have in the fridge, we used:
- 1/2 cup purple cabbage, shredded
- 1/2 cup red pepper, thinly sliced
- 1 small carrot, thinly sliced in rounds
- 1 cup broccoli or broccolini florets, blanched
- 1/2 cup snap peas, blanched
- 1 cup shiitake mushrooms, fried
- 2 spring onions, finely chopped
- 2 tbsp sesame oil
- 2 tbsp tamari
- 2 cloves garlic, minced
- 1 fresh ginger, minced
- Fresh cilantro leaves
- Fresh lime
- 1 tbsp sesame seeds
For Peanut Satay
- 1/2 cup crunchy peanut butter
- 2 tbsp coconut milk/ cream
- 2 tbsp sesame oil
- 2 tbsp tamari
- 1 tbsp rice wine vinegar
- 2 tbsp coconut aminos (or honey)
- 2 tbsp hot sauce or chili flakes
- 1 inch of ginger
- 1 clove garlic
Directions:
- Soak your kelp noodles in a bowl of cold water to reactivate.
- Prep veggies - mince the ginger and garlic, thinly slice onion, shiitake, carrot into half moons, broccoli florets, thin red pepper slices, and finely chop spring onions.
- Add all peanut sauce ingredients into vitamix or food processor and whiz it up until smooth, and slightly chunky. Check flavors and adjust if too salty, spicy, savory. Set aside.
- Add 2 tbsp sesame oil to a cast iron pan, add ginger, garlic, spring onion lightly fry -2 mins. Next add shiitake, zucchini, broccoli and sauté until lightly brown - about 5 mins. Lastly add in snap peas, and red peppers - they don’t need as long to cook - about 2 mins.
- Push your veggies to one side of the pan, add a dash more of sesame oil and add your Kelp Pasta lightly fry. Pour your satay sauce onto the kelp and stir well - about 3 mins. Turn off the heat.
- To serve add noodles first, cover with veggies and drizzle peanut sauce over the top. Add the shiitake, sprinkle of sesame seeds, fresh cilantro and squeeze of lime to serve.
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