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Kelp Noodle Stir Fry with Organic Chicken and Veggies

October 24th, 2016

Kelp Noodle Stir Fry with Organic Chicken and Veggies


  • 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




  1. Set aside rinsed kelp noodles. Heat fat in large pan over medium heat.
  2. Add onion and let cook for 2-3 minutes.
  3. Add garlic and ginger.
  4. After a minute, add carrots and let cook for about 5 minutes until carrots begin to soften.
  5. Add spinach, scallions, sea salt, and coconut aminos. Mix well and let spinach wilt.
  6. Finally add the rinsed kelp noodles, mixing well until noodles are hot.
  7. Top with avocado slices and serve with chicken breast.

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