Have you tried kelp noodles? I think they're my new BFF. Things I love that my new BFF has to offer, you ask? They're extremely nutrient-dense, full of vitamins & minerals. Including iron, calcium, magnesium, potassium & iodine which can help improve thyroid function. Count me in! + they really don't have much taste at which makes them super versatile.
My honest inspo for this recipe was getting rid of all the produce that needed to be used up in my fridge. I grabbed some kelp noodles from the market over the weekend & thought all the goods would make the perfect combo. & I was right!
This recipe is super quick & easy as well as gluten-free, dairy free & can be made vegan by leaving out the shredded chicken!
1 cup purple kale, SAUTÉED in avocado oil
1/2 cup Shredded carrots
1 black radish, sliced
1/4 cup chopped green onion
a few chives, chopped
1/3 cup raw cashews
2 TBSP BLACK SESAME SEEDS
1 cup organic shredded chicken
homemade almond butter miso dressing
2 TBSP ALMOND BUTTER
2 TBSP GARLIC COCONUT AMINOS
2 TBSP FILTERED WATER
1 TSP APPLE CIDER VINEGAR
1 TSP SESAME OIL
1/2 TSP GRATED FRESH GINGER
1 TBSP CHICKPEA MISO
cut kelp noodles & rinse under cold water, set aside.
CHOP KALE & SAUTE IN AVOCADO OIL OVER MEDIUM HEAT. WHILE KALE IS SAUTÉING, CHOP GREEN ONION & CHIVES, SHRED CARROTS, & SLICE RADISH. SET ASIDE.
TO MAKE THE MISO ALMOND BUTTER DRESSING, PUT ALL INGREDIENTS IN A SMALL BOWL & WHISK.
PUT KELP NOODLES, VEGGIES & CHIVES IN A LARGE BOWL ALONG WITH SHREDDED CHICKEN & RAW CASHEWS. POUR DRESSING OVER EVERYTHING AND TOSS UNTIL COMBINED.
ENJOY IMMEDIATELY OR PUT IN THE FRIDGE TO MARINATE OVER NIGHT TO LET THE KELP NOODLES SOFTEN A BIT. EITHER WAY, THIS COMBO IS A WINNER. ENJOY!