Chicken Lo Mein - Try these kelp noodles, you won’t be disappointed when you do!

Is there anything better than a lovely bowl of just cooked, tender vegetables and juicy chicken, coated in a delicious sauce? Yep. Adding kelp noodles to the mix.

Wow guys, just…wow! I had never even heard of kelp noodles until recently and was hesitant to say the least about trying them. I admit to being scarred for life buy the old Shiratake noodles with the distinct aroma, so I wasn’t really expecting these kelp noodles to be any different.

But they have no smell. NONE, I promise. They don’t really have a flavour either, but take on the taste of the sauce nicely. And they have the most divine mouth feel to them. They remind me a bit of rice vermicelli noodles, with a bit of crunch.

Anyway. If you’ve been missing noodles and on the fence about trying kelp noodles, then rest assured that you won’t be disappointed when you do.

Ingredients

Serves 4

500 grams of chicken breast, skin off.

1 head of bok choy

1 cup of sliced mushrooms

1 cup of sliced red bell pepper

3 medium spring onions

1 small red onion

1 Tablespoon of goose fat (or ghee, olive oil etc. I like the depth of flavour that you get with the goose fat)

1 ½ cups of chicken broth

2 Tablespoons of coconut aminos

1 Tablespoon of oyster sauce

1 Tablespoon of rice vinegar

1 Tablespoon of fresh grated ginger

½ Tablespoon of fresh grated garlic

1 Tablespoon of arrowroot powder (can substitute xanthun gum for lower carbs, if consumed)

1 package of kelp noodles

1 teaspoon of sesame seeds

Method

For full instructions and step by step photos of how to make this delicious low carb recipe, along with tips, recipes and sooo much valuable information, head here.