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


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


  • 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!


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