Kelp Noodle Stir Fry

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Gang Main Course
Cuisine Asian, Chinese
Servings 2
Calories 423 kcal


  • Pot
  • pan


  • 8 oz Tempeh
  • 1 head Broccoli
  • 2 Carrots
  • ½ cup Onions
  • 2 cloves Garlic
  • 12 oz Kelp Noodles
  • ¼ cup Coconut Aminos
  • 1 tsp Coconut Oil
  • pinch Sea Salt & Ground Pepper


  • Place a large pan on medium heat and add the coconut oil, once the oil has melted add the onions and garlic.
    ½ cup Onions, 2 cloves Garlic, 1 tsp Coconut Oil
  • Once the onions are translucent, add the chopped broccoli and carrots. Cover and cook until the vegetables start to soften, once the vegetables are cooked through add in the tempeh for 3-5 minutes.
    1 head Broccoli, 2 Carrots, 8 oz Tempeh
  • Meanwhile prepare the kelp noodles by rinsing and separating them.
    12 oz Kelp Noodles
  • Lastly, add the coconut aminos and the kelp noodles to the pan, cover and cook for an additional 2 minutes to allow the noodles to warm up.
    ¼ cup Coconut Aminos, pinch Sea Salt & Ground Pepper
  • Enjoy!


Calories: 423kcalCarbohydrates: 49gProtein: 31gFat: 16gSaturated fat: 5gPolyunsaturated fat: 5gMonounsaturated fat: 4gSodium: 885mgPotassium: 1693mgFiber: 12gSuger: 10gVitamin A: 12086IUVitamin C: 279mgCalcium: 529mgIron: 7mgMagnesium: 168mgNet Carbohydrates: 37g
Keyword 20 minutes
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