Monday, March 31, 2014

Asian Almond Butter Kelp Noodles

I find the best way to prepare kelp noodles is with Asian-based sauces, and this one turned out really well. I envisioned the dish with ground pork, but wound up settling with ground dark meat turkey because it's what I had on hand.

I kept things pretty mild here since I was serving the whole family, but if you want to add a little heat I'd suggest either more red pepper flakes or some sriracha.

Asian Almond Butter Kelp Noodles

1 lb. ground turkey or pork
1 tbs.coconut oil
1 tbs. palm sugar
3 minced garlic cloves
1 tbs. fresh minced ginger
1/4 tsp. crushed red pepper flakes
1/4 cup coconut aminos
juice of 1 lemon
2 tsp. toasted sesame oil
2/3 cup almond butter
1 cup hot water
salt & pepper, to taste
1 cup minced green onions

Heat oil in a large skillet over medium heat. Add turkey and cook until no longer pink, breaking up with a wooden spoon. Add 1/2 tbs. of palm sugar, garlic, ginger, red pepper flakes and 1 tbs. coconut aminos. Saute the mixture for 1-2 minutes.

In a blender combine the remaining coconut aminos, juice of 1/2 lemon, sesame oil, remaining sugar and nut butter. Add as much hot water as needed to thin the sauce out to your liking (I wound up adding about 1/2 cup).

Meanwhile soak kelp noodles in a large bowl of warm water with the juice of the other half of the lemon. Allow to sit for 5 minutes.

Drain kelp noodles and mix in skillet with turkey mixture, adding sauce. Toss to coat and heat for a couple of minutes to warm everything together and further soften kelp noodles. Taste for seasoning and add salt and/or pepper as desired.

Serve topped with minced green onions.

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