most gluten-free noodles are made from rice or corn. these noodles, which i found at my favorite grocery, are made from a sea vegetable, kelp.the nutritive benefits of kelp are fairly unclear, but here is what we know: it is vegan, it is practically calorie and carbohydrate free, it is gluten-free. being from the ocean, it is naturally super-loaded with calcium. these noodles are an ideal addition to meals, especially those where rice is a filler. they settle lightly, unlike rice, which tends to soak up a bunch of water and sit in the stomach.
i was skeptical about the use of these. though i eat rice every few months or so as a treat with asian meals, i do love their ability to soak up all the yummy sauces that would otherwise remain on the plate. rice is just good. but again, rice is a treat.
the noodles soaked up the sauces that i carefully formulated for my meal, and their texture was a great compliment to the whole meal. if you prefer a rice style noodle, cook them a little longer, with the lid of the pot on, in a little broth or extra sauce. if you want them crunchy, get them just hot through and serve your stir-fry on top.
i like mine a little softer, like rice noodles.
they can be served cold and raw, so adding fresh veggies and topping with peanuts, soy sauce and sriracha would be a great salad idea here.if you can find these in your grocery, stock up. they are a little expensive, but oh so yummy and worth it.
if you do not have fresh ginger or garlic, you may use powdered or granulated if you must.
this recipe serves 3
spicy peanut chicken with kelp noodles
for the chicken and marinade:
6 boneless, skinless chicken thighs cut into strips
1 tsp fresh ginger, finely grated
1 tsp fresh garlic, minced or finely grated
1 tbsp fish sauce
1 tbsp sriracha
2 tbsp soy sauce
1/4 cup rice vinegar
for the stir fry:
2 carrots, shredded
1 bell pepper, cut into long strips
for the finishing sauce:
2 tbsp smooth peanut butter
1 tsp fresh ginger
1/2 tsp garlic
1 tsp soy sauce
1 tsp sriracha
1/4 cup orange juice
for the rest:
1/2 cup peanuts
1/4 cup chives, chopped
1 pkg kelp noodles, rinsed and drained
combine all ingredients for the marinade and let chicken swim in it for at least an hour.
mix up the finishing sauce while chicken marinates to allow flavors to mingle. taste and add stuff as you see fit.
place rinsed noodles in a large pot with a lid and a couple drops of water. heat on low. allow to warm as the rest cooks.
allowing the veggies and chicken to rest with the sauce for a few minutes is key!
heat up skillet and some peanut oil or sesame oil over medium/hot. add chicken, reserving the marinade. fry chicken until just cooked, then add remaining marinade. cook for another minute or so, then pour into a large bowl.
quickly add more oil to skillet, and fry up carrots and peppers until just soft. turn heat off, stir chicken back into skillet with veggies, and pour 3/4 of the finishing sauce into skillet to warm up a little. -just for a fast minute. pour everything back into large bowl, and add the remaining finishing sauce. stir it and half the chives in.
put noodles into serving bowls, serve with stir-fry, adding remaining chives and peanuts over. serve with more sriracha, if you like it hot.