Sweet Chili Peanut Butter Kelp Noodle Wok 

Made this amaaaazing lunch today and I just have to share the recipe with you because it was seriously soooo good. Real comfort food here without being unhealthy. If you don’t want to cook with oil you can just skip it, even though the oil will make it taste better hehe. Your soul will be happy when you eat this, at least mine got very happy so maybe it’s worth to cook in some oil. 😉

It’s super simple and easy to make, it took barely 20 mins to prepare so no excuses like ”I don’t have time to cook healthy food”!! Most of my meals actually takes no more than 20-30 min to make since I’m a lazy f*ck in the kitchen haha. No but I like to eat simple and when you are cooking with foods that comes straight from mother earth you don’t want or need to destroy them with hours and hours of cooking. At least I don’t want to 🙂

5 from 1 reviews
Sweet Chili Peanut Butter Kelp Noodle Wok
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 garlic cloves, finely chopped
  • 1 inch knob of fresh ginger, finely grated
  • 1 big carrot
  • 4 leaves black kale / dinosaur kale
  • 250 gram fresh broccoli
  • 1 red bell pepper
  • ½ cup / 1.2 dl chickpeas pre cooked, well rinsed
  • 300 gram kelp noodles
  • 2 TBSP tamari sauce
  • ½ cup / 1.2 dl organic sweet chili sauce (I used the one from Kung Markattas)
  • ½ tbsp sriracha (or after taste)
  • 1 big tablespoon of organic crunchy peanut butter ( I used the one from "I Love Eco")
  • 3-6 tbsp water
  • A handful of almonds or peanuts for topping
  • Herbal salt and pepper after taste
Instructions
  1. Follow the directions on the package of the kelp noodles and cook them accordingly.
  2. After you have rinsed and cooked the noodles, cut them into smaller pieces using a pair of scissors.
  3. Heat up a wok pan with a tiny bit of coconut oil or just water.
  4. Sauté garlic and ginger for 1-2 minutes, remove from pan and set a side.
  5. Chop the broccoli, carrot, red bell pepper and kale in bite-sized pieces and wok each vegetable separately.
  6. When all vegetables are done add all of them into the pan together with chickpeas and noodles.
  7. Add peanut butter, Tamari, chili sauce and sriracha and stir together using a silicone tong.
  8. Pour over some water if the noodles need it.
  9. Season to taste with salt and pepper. Feel free to add more chili sauce, Tamari or sriracha if you like.
  10. Garnish with almonds, peanuts or peanut butter and serve ( I prefer salted peanuts).

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