Vegetarian Kelp noodles
Do you miss that once in a while? A delicious Chinese meal? I have used the kelp noodles with this recipe and must say those are not wrong. Do not touch any crazy aftertaste and you can store the noodles you do not use for 5 days in a bowl of water in the refrigerator.
Ingredients 4 people 10.2 carbohydrate per person
- 400 grams of noodles
- 2 tbsp olive oil
- 2 cloves of garlic
- 2 tbsp grated fresh ginger
- 1 red pepper
- 200 grams of broccoli
- 2 zucchini
- 200 grams of mushrooms
- 250 grams of bean sprouts
- 4 forest onions
- 2 hands of unsalted peanuts
For the wok sauce
- 200 ml of cold vegetable broth
- 2 tbsp kikoman soy sauce
- 2 tbsp oyster sauce (lee kum kee has the least carbohydrates)
- 2 tsp sesame oil
In this recipe you use oyster sauce so watch carefully that you choose the one with the lowest amount of carbohydrates. Unfortunately I haven't been able to find my lowcarb yet but for this recipe and the amount that is used I dare to use the oyster sauce of lee kum kee.
Stir together the soy sauce, vegetable broth, oyster sauce and sesame oil and set aside.
Rinse the kelp noodles and put in water for half an hour. Wash all the vegetables and cut them into beautiful small pieces. Heat the oil in a pan and briefly fry the garlic and pepper. In the meantime, fill a saucepan of water and bring it to a boil for noodles. Add all the vegetables to the garlic and stir-fry until tender but not too soft. Cook the noodles for 2-3 minutes and drain and add to the vegetable mixture. Pour in the sauce and the bean sprouts and mix everything thoroughly.
For example, serve with chinese roasted belly bacon
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