Stir-fry Collard Green & Kelp Noodles

Stir-fry Collard Green & Kelp Noodles

Serves 4

1 pack kelp noodles by Sea Tangle

2 medium carrots, julienned

2 C shredded broccoli stalks

5 stalks collard greens, rolled and sliced

½ medium white onion, mooned

1 tsp sesame seeds

4-5 sheets of Annie Chun’s Seaweed, sliced

Sauce

¼ C vegetable broth

2 Tbsp soy sauce

1 Tbsp vegetable oil

1 Tbsp miso

1 Tbsp minced ginger

1 Tbsp minced garlic

2 tsp honey

1 tsp rice wine vinegar

¼ tsp black pepper

¼ tsp salt

Directions

Rinse kelp noodles, then soak in water for about 30 minutes.
Prep veggies, for the collard greens, remove stems, roll leaves, slice thinly to form strips.
For the sauce, mix all ingredients, except the oil.
In a large non-stick pan, pour in oil, add the carrots and broccoli stems on medium-high heat for about 1 minute, then add the sauce, throw in the onions and lastly the collard green (it will wilt quickly), sauté for about a minute or so until coated.
Strain the kelp noodles, toss into the pan and sauté for another 2 minutes rotating with tongs until fully coated with sauce.
Top with seaweed strips and toasted sesame seeds, enjoy!