Always my go-to on busy, cold evenings. So delicious, easy, and completely on the program. Serves 4.
INGREDIENTS:
2 (1lb) packages kelp noodles
2 tsp baking soda
1 lemon, juiced
Olive oil
Fresh ginger, grated
½ white onion, chopped
2 cups cabbage, shredded
½ cup carrots, sliced thin on the mandolin
2 Tbsp yellow curry (I like Mekhala)
1 can coconut cream
JF Spicy Salt, to taste
TOPPINGS:
Cilantro, coarsely chopped
Basil, chiffonade
JF Spicy Salt, to taste
PROCESS:
Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in 6 cups of hot water and mix well. Let soak for 10 minutes until tender, then drain.
In a large pan on medium-high heat add olive oil and sauté the ginger, onion, cabbage, and carrots together. Add the yellow curry and coconut cream, allowing it to cook down and dissolve. Season with JF Spicy Salt.
Serve warm, topped with basil, cilantro, and additional JF Spicy Salt. Enjoy!