Stir-Fried Kelp Noodles with Bok Choy (Keto)
Kelp noodles stir-fried with bok choy, onion, and a touch of chili, for an Asian-inspired dish with tender vegetables and slightly crunchy noodles.
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Servings: 1 serving
Ingredients
- 1 serving kelp noodles or konjac noodles
- 2 large leaves bok choy
- 1 small onion moderate-carb version, or 2 spring onions (low-carb version)
- 2 tablespoons chili flakes
- 1 tablespoon soy sauce or tamari
- 2 drops sesame oil
- Avocado oil mild olive oil or high-oleic sunflower oil, for cooking, or coconut oil
Procédé
- Thinly slice the onion and sauté until translucent.1 small onion, Avocado oil
- Rinse the noodles under cold running water, let them drain briefly, then pat dry.1 serving kelp noodles
- Wash the bok choy and cut it into pieces. Sauté with the onion.2 large leaves bok choy
- Add the chili flakes, soy sauce and sesame oil. Add the noodles and stir-fry briefly.2 tablespoons chili flakes, 1 tablespoon soy sauce or tamari, 2 drops sesame oil
Notes
Konjac noodles work well in many recipes: with chicken, shrimp or as a side dish.
Equipment: large PFAS-free frying pan, spatula.
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