Cashew Broccoli Kelp Noodles | Clean Vegan Recipes - Clean Eating Magazine

Cashew Broccoli Kelp Noodles

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals
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Cashew Broccoli Kelp Noodles 

Cashew Broccoli Kelp Noodles 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 12-oz packages kelp noodles (NOTE: Alternatively, use mung bean or brown rice noodles; follow package directions if using another noodle variety.)
  • 3 tbsp reduced-sodium tamari
  • 3 tbsp natural unsalted creamy peanut butter
  • 3 tbsp grape seed oil, divided
  • 2 tbsp coconut sugar
  • 1 1/2 tbsp peeled and grated fresh ginger
  • 5 cups broccoli florets, cut into 1-inch pieces
  • 1 large red bell pepper, trimmed and cut into matchsticks
  • 2 cups sugar snap peas, trimmed and cut into matchsticks
  • 4 green onions, thinly sliced diagonally
  • 3/4 cup unsalted cashews
  • 2 cloves garlic, minced
  • 2 tbsp fresh lime juice + additional for serving
  • all-natural hot sauce, for serving

Preparation

1. Soak kelp noodles in warm water for 5 minutes to partially soften. Drain and cut into manageable pieces (kelp noodles are very long).

2. Prepare sauce: In a small bowl, whisk together tamari, peanut butter, 1 tbsp oil, sugar, ginger and ¼ cup water. Set dressing aside.

3. In a large heavy-bottomed pot on high, heat remaining 2 tbsp oil. Add broccoli and bell pepper and cook for 1 minute, stirring. Add peas and cook for 1 minute more. Add onions, cashews and garlic and cook for 30 seconds, stirring constantly. Mix in noodles and cook for 1 minute. Stir in sauce, and cook for 1 minute more.

4. Remove from heat and transfer to a large bowl. Sprinkle with lime juice and toss well. Enjoy warm, cooled as a cold salad or wrapped in romaine lettuce as a fresh wrap with a squeeze of additional lime juice and hot sauce. If storing, cool slightly, then transfer to a sealable container and refrigerate for up to 4 days.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 270
  • Carbohydrate Content: 20 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Sodium Content: 409 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 7 g