I love using kelp noodles in Asain dishes as a grain-free noodle option. They really don't have any flavor, but when cooked they soak up sauces and other flavors from the dish, which makes them the perfect addition to this recipe.
(Vegan, Grain-Free, Soy-Free)
(Serves 4)
1 package of kelp noodles (12oz)
1 red bell pepper
1 yellow bell pepper
1 white onion
2 cups of green cabbage
2 cups of white mushrooms
1 zucchini
1/4 cup green onions
2 garlic cloves
Lo Mein Sauce:
1/4 cup of coconut aminos
1/4 cup of maple syrup
2 tbsp of water
1 tbsp of arrowroot starch
1/2 tsp of red pepper flakes
Slice thinly the bell peppers, onion, zucchini and mushrooms. Chop the cabbage and green onions. Mince the garlic cloves.
In a large sauté pan, begin to sauté the bell peppers in a bit of water on medium heat. After about 8 minutes of cooking, add the zucchini, mushrooms, onion and garlic. Add small amounts of water as it cooks to prevent from sticking to the pan.
Whisk together the lo mein sauce and pour into the pan to cook with the vegetables. Allow it to cook for another 5 minutes on medium low heat and add in the kelp noodles. Stir it all together and cook for another 3 minutes.
Garnish with chopped green onions. Serve warm & enjoy!