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Shiitake Mushroom Stir Fry with Kelp Noodles

This Shiitake Mushroom Stir Fry with Kelp Noodles is a great dish when you are craving a flavorful but lighter meal.

This Shiitake Mushroom Stir Fry with Kelp Noodles is a great meal when you are in the mood for something lighter, especially with some freshly squeezed lime and cilantro.

If you’ve been following my journey then you know that I used to be a vegetarian for 32 years before adopting the Paleo diet in 2013 to manage my Rheumatoid Arthritis.

If you are new to the site, then welcome and you can read about my struggle here.

I think when people hear the word Paleo, they think of plates filled with grilled meats, cooked over a flame, and nothing much else.

But, there are many myths about the Paleo diet that people are misinformed about and one of these myths is the amount of vegetables that are eaten with each meal.

Paleo is really a plant based diet with the addition of clean, ethically raised proteins and healthy fats.

Since going Paleo, I have added in rich sources of clean protein but I have also continued to eat an amazing amount of vegetables.

There are some days when I don’t eat any meat and other days when animal protein is on my plate at each meal but I assure you that on every plate there are veggies.

Lucky for me, I have loved vegetables since  I was a child.  I don’t ever remember eating a vegetable that I didn’t like and salads are some of my favourite meals.

But everyone needs a change sometimes and we all get cravings for something different.  This is how this Shiitake Mushroom Stir Fry with Kelp Noodles came to be.

I’ve made many stir-frys in my life and I think the addition of shiitake mushrooms and kelp noodles take this one to the top of my list.

If you haven’t heard of kelp noodles, they are made from kelp, a sea vegetable that grows in the deep waters of the ocean.  They have a light, crisp, springy texture and contain virtually all minerals found in the sea.

They can be hard to find.  I have been fortunate to find them in our local health food store.  If you have any trouble you can order them here.

Shitake Mushroom Stir Fry with Kelp Noodles

Serves 4-6 (1 cup per person)

Ingredients:

40 fresh shitake mushrooms, finely chopped

4 small carrots, diced

6 cloves of garlic, minced

10 green onions, finely chopped

2 tablespoons minced fresh ginger

1/2 teaspoon red chilli flakes, or to taste

1/2 teaspoon of fresh ground black pepper

4 tablespoons avocado oil

2 tablespoons sesame oil

1/4 cup tablespoon of coconut amino or gluten free tamari

1 package of raw kelp noodles

4 tablespoon of cilantro leaves, washed and chopped finely

Instructions:

  1. Cut and prep ingredients.
  2. In a large skillet, heat both oils over medium heat in a frying pan.
  3. Add the mushrooms, carrots, garlic, green onions, ginger, chilli flakes, pepper and sauté for 10 minutes, stirring frequently.
  4. Add coconut aminos or tamari and kelp noodles and sauté for 5 minutes.
  5. Turn to low and add the cilantro
  6. Serve immediately as individual servings or on a large platter to be shared.
  7. Can be stored in the fridge for 2 days but best if eaten immediately.
  8. Enjoy!

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