Makes 2 servings (full meal without carb)
You will need…
1 package kelp noodles, rinsed & drained
10-12 oz. chicken breast, cut into strips
1 red pepper, sliced
⅓ onion, sliced
1 clove garlic, minced
1 bag shredded cabbage
2 tbsp peanut butter (or almond butter if needed)
4 tbsp coconut aminos
2 tsp sriracha
1/4 tsp. ground ginger
1 tbsp rice wine vinegar
1/2-1 tsp sesame oil (optional)
Oil spray
Other optional veggie add-ins: chopped broccoli or mushrooms
Toppings: sliced green scallions and red pepper flakes to taste if you like a little spice
Directions:
Bring a pot of water to a boil. Add rinsed kelp noodles and 1 tsp baking soda. Boil for 5 minutes, then drain and set aside. (This softens them!)
Heat a skillet over medium heat and cook chicken in oil spray until browned and fully cooked. Remove and set aside.
In the same pan, sauté in oil spray onion, pepper, garlic, until garlic starts the brown and onions are soft and translucent. Then add in cabbage and any orher veggies of choice and cook until softened.
Stir in softened kelp noodles and cooked chicken.
In a small bowl, whisk together peanut butter, coconut aminos, sriracha, rice wine vinegar, and sesame oil.
Pour over the noodle mixture and toss until everything is coated and heated through.
Top with scallions and enjoy!
Pro tip: For extra creaminess, thin the peanut sauce with a splash of warm water before tossing.