Kelp Noodle Stir Fry with Organic Chicken and Veggies
October 24th, 2016
Kelp Noodle Stir Fry with Organic Chicken and Veggies
Servings
2
Ingredients
- 8 ounces kelp noodles rinsed
- 1-2 Tbsp fat animal fat, coconut oil, or olive oil
- 1 sweet onion diced
- 2 cloves garlic minced
- 1 inch ginger peeled and minced
- 2 carrots peeled and thinly sliced
- 4 cups spinach
- 2 scallions thinly sliced
- 1/2 tsp sea salt
- 1 Tbsp coconut aminos avoid on the Candida/SIBO protocols
- 1 avocado sliced
- 2 cooked chicken breasts
Servings:
Units:
Instructions
- Set aside rinsed kelp noodles. Heat fat in large pan over medium heat.
- Add onion and let cook for 2-3 minutes.
- Add garlic and ginger.
- After a minute, add carrots and let cook for about 5 minutes until carrots begin to soften.
- Add spinach, scallions, sea salt, and coconut aminos. Mix well and let spinach wilt.
- Finally add the rinsed kelp noodles, mixing well until noodles are hot.
- Top with avocado slices and serve with chicken breast.
