INGREDIENTS:
2 (1lb) packages kelp noodles
2 lemons, juiced
2 Tbsp baking soda
6 cups hot water
1 Tbsp olive oil (I like Kyoord)
1lb ground grass-fed beef
2 garlic cloves, chopped
1 package organic shiitake mushrooms, sliced
2 tsp fresh ginger, grated
2 Tbsp coconut aminos
2 Tbsp sesame oil
½ white or brown onion, sliced thin
¼ head of green cabbage, sliced thin on the mandolin
1 Tbsp umami powder
1 tsp JF Spicy Salt, more 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 deep pot on medium heat, heat the olive oil. Add the ground beef and start to brown on medium. Add the garlic, onion, and ginger. Sauté and brown for about 3 minutes. Add the mushrooms and cook for 2 more minutes. Add the umami powder and mix well. Season with JF Spicy Salt and add the cabbage. Cook until softened and combined.
Add the kelp noodles to the pot and combine well. Add sesame oil and taste. Add fresh cracked black pepper and more JF Spicy Salt if necessary. Serve with fresh, sliced red Fresno chili’s, sliced green onion, chopped cilantro and black & white sesame seeds. Drizzle with more toasted sesame oil and JF Spicy Salt.